Roasted Garlic Turkey Burgers

• 1 1/4 pounds ground dark-meat turkey
• 1 1/4 cups coarsely grated aged provolone cheese (about 5 ounces)
• 1/4 cup Roasted Garlic (recipe follows)
• 2 1/2 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
• 3/4 cup Grilled Tomato Sauce (recipe follows)
• 4 large garlic bulbs, tops cut off to expose cloves
• 1 tablespoon olive oil
• (makes about 1/2 cup)
• 2 tablespoons olive oil, plus more for brushing
• 2 large beefsteak tomatoes, halved crosswise
• Coarse salt and freshly ground pepper
• 1/4 cup Roasted Garlic (recipe above)
• (makes about 1 1/3 cups)

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).
2. Shape into 4 patties (about 5 inches in diameter).
3. Refrigerate, covered, until cold, about 1 hour (or overnight).
4. 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).
5. Brush the grill and the burgers with vegetable oil.
6. Grill, flipping once, until cooked through, 3 to 4 minutes per side.
7. Toast the rolls, cut sides down, on grill; brush the cut sides with olive oil.
8. Whisk the lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
9. Add the watercress; toss.
10. Spread grilled tomato sauce on the bottom half of each roll.
11. Top each with a burger, one-quarter of the watercress salad, and the top half of the roll.
12. Preheat the oven to 400F.
13. Place the garlic, cut sides up, on a large piece of foil.
14. Drizzle with the oil; wrap in foil.
15. Bake until softened, about 1 hour and 15 minutes.
16. Let cool, then squeeze the pulp from the skins into a small bowl.
17. 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).
18. Brush the grill and the tomatoes with oil.
19. Season the tomatoes with salt and pepper.
20. Grill the tomatoes until softened and slightly charred, 3 to 4 minutes per side.
21. Let stand until cool enough to handle.
22. Peel the tomatoes; discard skins.
23. Put the tomatoes, garlic, and oil in a bowl; mash with a fork.
24. Season with salt and pepper.
25. The sauce can be refrigerated in an airtight container for up to 3 days.

ground darkmeat, provolone cheese, garlic, fresh sage, salt, vegetable oil, ciabatta rolls, olive oil, lemon, tomato sauce, garlic, olive oil, olive oil, beefsteak tomatoes, salt, garlic

Taken from www.epicurious.com/recipes/food/views/roasted-garlic-turkey-burgers-392474 (may not work)