- 3 tablespoons extra-virgin olive oil
- 1 oil-packed anchovy fillet, drained and chopped
- 1 large shallot, minced
- 1/2 medium red bell pepper, finely chopped
- 1 small eggplant (6 ounces), peeled and coarsely shredded
- 1 medium zucchini, coarsely shredded
- 5 oil-packed sun-dried tomato halves, drained and finely chopped
- 2 teaspoons chopped thyme leaves
- 2 garlic cloves, minced
- Kosher salt and freshly ground pepper
- 2 slices of white sandwich bread, crusts removed
- 6 ounces ground turkey breast
- 1 large egg, lightly beaten
- 6 hamburger buns, split
- 3 ounces fresh goat cheese, softened
How to make this recipe
In a large skillet, heat 2 tablespoons of the olive oil. Add the anchovy and cook over moderate heat until it dissolves, about 2 minutes. Add the shallot and red bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the eggplant, zucchini, sun-dried tomatoes and thyme and cook over high heat until any juices have reduced and the vegetables begin to brown, about 8 minutes. Add the garlic and cook for 1 minute. Remove from the heat and season generously with salt and pepper. Scrape the vegetable mixture onto a plate and freeze until cold, about 10 minutes.
In a food processor, process the bread until fine crumbs form.
In a medium bowl, mix the chilled vegetable mixture with the bread crumbs, ground turkey and egg. Form the mixture into six 1/2-inch-thick patties and refrigerate for 1 hour.
Preheat the oven to 350°. Arrange the buns cut side up on a baking sheet and spread the goat cheese on the tops. Bake for about 8 minutes, until the buns are hot and the cheese is softened.
Meanwhile, in a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Cook the burgers, turning once until browned on the outside and cooked through, about 10 minutes total.
Transfer the burgers to the bun bottoms, close the sandwiches and serve.
One Serving 301 cal, 13 gm fat, 3.9 gm sat fat, 29 gm carb, 2.7 gm fiber.