Recipe information
Yield
makes 4
Ingredients
1
1
1
2
4
1
1
3
Roasted Garlic
4
1
Grilled Tomato Sauce
2
2
1
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Preparation
Step 1
Using your hands, gently combine the turkey, cheese, roasted garlic, sage, and 1/2 teaspoon each salt and pepper in a medium bowl (do not overwork the meat). Shape into 4 patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).
Step 2
Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush the grill and the burgers with vegetable oil. Grill, flipping once, until cooked through, 3 to 4 minutes per side. Toast the rolls, cut sides down, on grill; brush the cut sides with olive oil.
Step 3
Whisk the lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Add the watercress; toss.
Step 4
Spread grilled tomato sauce on the bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and the top half of the roll.
Roasted Garlic
Step 5
Preheat the oven to 400°F. Place the garlic, cut sides up, on a large piece of foil. Drizzle with the oil; wrap in foil. Bake until softened, about 1 hour and 15 minutes. Let cool, then squeeze the pulp from the skins into a small bowl.
Grilled Tomato Sauce
Step 6
Preheat the grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush the grill and the tomatoes with oil. Season the tomatoes with salt and pepper.
Step 7
Grill the tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel the tomatoes; discard skins.
Step 8
Put the tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. The sauce can be refrigerated in an airtight container for up to 3 days.
