Vermont Burgers

Recipe courtesy Martha Stewart

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: Makes 20 (10 turkey, 10 beef)

Ingredients

For the Turkey Burgers

• 1 pound ground white-meat turkey
• 1 pound ground dark-meat turkey
• 1/2 cup fromage blanc or pureed ricotta cheese
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh sage
• 2 garlic cloves, minced
• Coarse salt and freshly ground pepper
• Extra-virgin olive oil, for brushing

For the Beef Burgers

• 2 pounds ground beef, preferably grass-fed
• Coarse salt and freshly ground pepper

For Grilling

• Vegetable oil, for brushing

For Serving

• 20 hamburger buns, split
• 1 stick unsalted butter, softened

Garnish: Extra-Special Sauce, Homemade Beer-Spring Onion Mustard, pickles, thin cheddar cheese slices, lettuce, and tomato slices

Directions

1. For the turkey burgers: Arrange 10 (4-inch) parchment squares on a tray. Gently mix together turkey, cheese, parsley, sage, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Shape meat into 10 (3-ounce) patties (3 1/2 inches in diameter and 1/2 inch thick). Transfer patties to parchment.
2. For the beef burgers: Shape meat into 10 patties (see turkey burger instructions above).
3. Refrigerate patties for at least 1 hour.
4. Heat grill to medium-high; brush grates with vegetable oil.
5. Cook the turkey burgers: Brush tops with olive oil. Flip burgers onto grill, peeling off paper. Grill for 3 minutes. Brush tops with olive oil. Flip, and grill until cooked through, about 2 minutes more.
6. Cook the beef burgers: Season burgers with salt and pepper. Grill for 4 minutes. Flip, and grill until cooked through, 2 to 3 minutes more (6 minutes total for medium-rare, 7 minutes total for medium).
7. Serve burgers: Brush buns with butter, and grill until browning around edges, about 30 seconds. Sandwich burgers between buns, garnished with desired toppings.