Turkey Burgers with Tomato Jam & Arugula
- Main Course
- With Protein
- Beefsteak Tomatoes
To make the jam: Combine tomatoes and fresno peppers in a saucepan over medium heat. When the tomatoes begin to soften, lightly crush them to encourage them to break down. Once the tomatoes are broken down, add in sugar, pepper flakes, salt, and lemon juice. Bring to a simmer and then reduce to low. Cook uncovered until thickened to a jam consistency, about 30 minutes to 1 hour.
To make the pickled cucumbers: combine vinegar, sugar, and salt and stir until sugar dissolves. Add cucumbers and garlic and refrigerate for at least 1 hour.
Start the turkey burgers by heating a large skillet over medium-high heat.
In a large bowl, combine turkey, Worcestershire sauce, egg, scallions, salt, and pepper and mix well to thoroughly combine. Evenly form into 4 patties.
Spray skillet with canola oil spray and cook patties until browned and cooked through, about 5 minutes per side.
To assemble: spread a thin layer of mayonnaise on the bottom of each bun. Add turkey burger, followed by beefsteak tomato slice, quick-pickled cucumbers, and a handful of arugula leaves. To the top bun, add tomato jam and place on top.