Saltimbocca Turkey Burgers
Serves: 4
  • 1 pound ground turkey breast
  • ½ onion, grated
  • 3 garlic cloves, grated and divided
  • 4 teaspoons lemon zest, divided
  • 1 ½ teaspoons salt
  • ⅛ teaspoon ground black pepper
  • 6 tablespoons grated Parmigiano-Reggiano
  • 4 pieces of pancetta, thinly sliced
  • ½ cup light mayo
  • 2 teaspoon lemon juice
  • 10 tablespoons fresh sage, minced plus more for garnish
  • 1 teaspoon olive oil
  • 4 buns
  1. Preheat oven to 400 degrees. Place mounds of 1 ½ tablespoons of parmesan cheese on a baking sheet lined with a silt pad or parchment paper. Flatten slightly. Bake for 4-5 minutes until golden brown, let cool and then remove.
  2. On another small baking sheet, place pancetta on a silt pad or parchment paper, bake about ten minutes until brown and crispy.
  3. In a small sauté pan, heat olive oil over a medium heat. Add sage, cook for a few second, remove.
  4. In a small bowl, whisk together may, lemon juice, two teaspoons of zest, 1 garlic clove and chopped sage. Season with salt and pepper. Set aside.
  5. In a medium bowl, combine ground turkey, onion, remaining garlic, lemon zest and salt. Form into four patties.
  6. Heat a large cast iron skillet to a medium-high heat. Add a little drizzle of olive oil.
  7. Cook burgers until, cooked through and no longer pink, about 3 minutes per side.
  8. Spread aioli over bun, top patty with frico and pancetta and more chopped sage if desired.
Recipe by Cooking for Keeps at