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From yours truly, :P

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Since its still a very hot 'Indian summer' where I live in MA., its really still too hot to cook inside.

But this is a rather interesting recipe I got from the Stop & Shop "Healthy Ideas" magazine (where I also got that starfruit cake recipe ages ago),
I hope you folks give it a try as well!

Ingredients:

1 egg
1/4 cup dried Italian breadcrumbs
1/4 cup + 2 tablespoons chopped fresh basil, divided
1 lb ground turkey breast (I used turkey burger, same thing)
4 slices fontina cheese, 1 oz. each (this I did not do - rather, I put some 1" cubes of "Pesto Jack" cheese on the INSIDE of the burger...more on that as you read on)
1/2 cup chopped fresh tomatoes
1 garlic clove, finely chopped (I used 2)
1 tablespoon extra-virgin olive oil
salt and fresh ground pepper to taste (I have a lemon pepper grinder, and used a touch of that)
4 sandwich rolls (You may need 5...or more, if you want to make these into sliders :P)

Directions:

Coat grill rack with non-stick cooking spray (I have those throwaway grill mesh things, they are a lifesaver). Preheat grill to medium (300 F to 350 F).
In a large bowl, combine egg, breadcrumbs and 1/4 cup of the basil. Add turkey with the salt and pepper and mix well. Form into 4 patties.

Place patties on grill and grill, covered, for 5 minutes on each side or until an instant read thermometer registers 165 F. During the last 2 minutes of grilling, top each patty with 1 cheese slice then grill till just melted.

Meanwhile, combine tomatoes, garlic, oil, remaining 2 tablespoons basil and salt and pepper in a small bowl and set aside. Place rolls, cut side down on grill and grill until slightly toasted. Place burgers in rolls, top with tomato mixture and arugula lettuce and serve.

...Here, I would have to say I veered off from that quite a bit. Instead, what I did was put the garlic in the burger itself - and as I mentioned above, I also put in cheese chunks right inside the burger. This does 2 things:

1.) It keeps the burgers from drying out and 2.) You get a nice gooey surprise on the inside!

BUT

Please note that if you do that, as I did, you will have to adjust your cooking time accordingly - since you are adding extra 'stuff' to the burgers!

So I did -not- cook this for ten minutes...I actually cooked this a good bit longer, at least 20 to 25 minutes (with at least 3-5 minutes extra to let the burgers 'rest' as well)

But, they still came out very moist, flavorful and tasty, and I still used the tomatoes that I had grown from my garden as a rather nice topping :)

Enjoy!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being