Grilled Turkey Burgers with Avocado Mousse and Pickled Red Onions
 
Turkey Burgers:

1 1b. Ground turkey

¼ lb.  mild Italian turkey sausage, casings removed

1 shallot minced

2 T. Chopped Fresh Thyme

1 T kosher salt

1 tsp. Black pepper

In a large bowl, mix all ingredients together and form patties. Makes 4-6 patties.

 Avocado Mousse:

1 avocado, pit removed and peeled

¼ cup Mascarpone cheese

1 Tbsp. Chopped Cilantro

Juice of a lime

1 T. Kosher Salt

1 tsp. black pepper

Add all ingredients to a food processor and pulse until smooth and set aside to chill.

1 red onion, sliced thin

1.5 cups white wine vinegar

2 cups sugar

Add onions to a Tupperware container and cover with vinegar and sugar. Allow to sit for several hours. These have a long term shelf life.

6 slices Manchego Cheese

6 slices Beefsteak Tomato, seasoned with salt and pepper

Soft Potato Rolls, grilled

Extra Virgin Olive Oil for roll

Brush rolls on both sides with oil. Grill until marked an set aside. Grill burgers on each side for approximately 4 minutes until done. Top with a slice of cheese for last minute of cooking. Spread Avocado Mousse on each side of roll. Add burger. Top with Tomato and Pickled Red Onions. Serve.

3 romaine hearts, halved

1 T. Extra Virgin Olive Oil

½ lb. Asiago cheese, cubed

(Flour, Egg and Bread Crumbs to bread cheese)

Oil to fry

2 Plum Tomatoes, seeded and cut into strips

Caesar Dressing:

3Tbsp. Lemon Juice

1 Tbsp. Whole Grain Mustard

3 Anchovy fillets

1 egg yolk

2 cloves garlic

1 cup light Olive Oil

2 T Water

2 T. Kosher Salt

1 tsp. Black Pepper

Chopped Rosemary

In a blender or food processor, pulse together lemon, mustard, anchovy, yolk and garlic until well combined. Slowly add oil to emulsify dressing. Season with salt and pepper. Adjust consistency with water. Set aside to chill.

Dip Asiago cubes into flour then egg and finally bread crumbs. Set aside and allow too cool. Drizzle EVOO on romaine hearts. On a preheated grill, place romaine hearts inside down on grill for 3 minutes. Remove to a platter.

Fry Asiago cubes in oil until lightly browned. Remove to a paper towel lined platter and season with salt and pepper. Drizzle dressing on grilled romaine and top with Tomato strips and fried Asiago. Serve.

2 c Italian parsley
1/4 cup capers
2 cloves chopped garlic
1 T Dijon mustard
2 T red wine vinegar
1/4 c olive oil
Salt and Pepper
2 lb fingerling potatoes

Chop first 5 ingredients in food processor. Add oil and pulse until well blended, but still coarse. Set aside. Boil the potatoes first until almost tender (5-10min). Rub them with oil, place in a pierced disposable aluminum tray and grill on med-high until tender (10 min). Toss with parsley pesto and serve.