Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Roasted-Garlic Turkey Burgers Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 27, 2020 Rate PRINT Share Close Yield: 4 Aged provolone cheese and fresh sage mixed with turkey make a burger with sophisticated flavors and just the right balance of lean and fat. This combination ensures a burger with luscious texture that will stay tender when cooked over the heat of an outdoor grill. Ingredients 1 ¼ pounds ground dark-meat turkey 1 ¼ cups coarsely grated aged provolone cheese (about 5 ounces) ¼ cup Roasted Garlic for Turkey Burgers 2 ½ teaspoons finely chopped fresh sage Coarse salt and freshly ground pepper Vegetable oil, for brushing 4 small ciabatta rolls, split 1 tablespoon olive oil, plus more for brushing rolls Juice of 1/2 lemon 1 small bunch watercress, trimmed ¾ cup Grilled-Tomato Sauce Directions Using your hands, gently combine turkey, cheese, roasted garlic, sage, and 1/2 teaspoon each salt and pepper in a medium bowl (do not overwork meat). Shape into 4 patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight). Preheat 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 grill and burgers with vegetable oil. Grill, flipping once, until cooked through, 3 to 4 minutes per side. Toast rolls, cut sides down, on grill; brush cut sides with olive oil. Whisk lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Add watercress; toss. Spread grilled-tomato sauce on bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and top half of roll. Originally appeared: Martha Stewart Living, June 2005 Rate It PRINT