• 3 tablespoons EVOO Extra Virgin Olive Oil, divided
  • 2 pounds ground turkey breast
  • Salt and pepper
  • 2 cloves garlic, finely chopped or grated
  • 1 small onion, or 1/2 medium onion, finely chopped
  • 1 pint grape tomatoes, halved
  • 6 to 8 leaves basil, torn or shredded
  • 3 tablespoons chicken stock
  • 4 slices Italian bread or 4 pieces halved ciabatta, toasted
  • Balsamic drizzle, optional garnish

Place a large skillet over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan.

While the pan is heating up, in a medium mixing bowl, combine the ground turkey with some salt and pepper and divide the meat into four portions. Shape each portion into a burger. Saut each burger in the hot skillet until golden brown and cooked through, about 6-7 minutes per side.

When the burgers have finished cooking, remove and tent with foil to keep warm. Add 1 tablespoon EVOO to the pan, garlic and onions, and season with salt and pepper. Saut 5 minutes, add grape tomatoes and cook to soften, 2 minutes. Add basil, remove from heat.

Serve each burger on toasted bread topped with sauce. Drizzle with homemade or store-bought balsamic drizzle.