Turkey Burgers Stuffed With Salsa and Mozzarella

• 1 medium-large, ripe, locally grown tomato to yield 6 ounces finely chopped, plus 3 medium-large ripe tomatoes
• 1 small red onion to yield 1 tablespoon chopped
• 1 small clove garlic
• An eighth to a quarter of a jalapeno pepper
• A few sprigs of fresh cilantro to yield 2 tablespoons chopped
• A few sprigs of parsley to yield 1 tablespoon chopped
• 1 small ball of smoked or fresh mozzarella to yield 1/2 cup coarsely shredded
• 2 teaspoons olive oil
• 3/4 pound ground white-meat turkey
• A few shakes of salt
• Freshly ground black pepper to taste
• Hard, round rolls, optional

1. Wash, trim and finely chop one of the tomatoes, as if making salsa.
2. Finely chop the onion, and mince the garlic.
3. Wash, trim, seed and mince the jalapeno.
4. Wash and finely chop the cilantro and parsley.
5. Shred the mozzarella.
6. Combine all these ingredients with the oil, ground turkey, salt and pepper, and shape into 6 patties.
7. Heat a nonstick pan until it is medium-hot, and saute the patties until they are browned on both sides and cooked through, 5 to 7 minutes.
8. Slice the rolls, and put the turkey burgers on them, if desired.
9. Wash, trim and thickly slice the tomatoes; serve with the burgers.

tomato, red onion, clove garlic, eighth, cilantro, parsley, olive oil, ground whitemeat, salt, freshly ground black pepper, rolls

Taken from cooking.nytimes.com/recipes/7672 (may not work)