¼cupfresh basil leaveschopped or 1 teaspoon dried basil
3clovesgarlicminced
2teaspooncrushed red pepper flakes
1teaspoondried oregano
1pinchsalt
1pinchblack pepper
Instructions
To make the roasted peppers: Preheat the broiler. Cut off the top and the bottom of each pepper, so they look like short columns. Then slit the pepper open and discard the membranes and seeds. Lay them out flat on a baking sheet, shiny side up. Place directly under the broiler and cook until charred all over. While still hot, remove the peppers and place them in a heavy plastic bag or bowl covered with plastic wrap; let sweat for about 10 minutes. Scrape off and discard the burned skin. Set peppers aside to cool. Cut into strips, cover and refrigerate for up to 3 weeks.
To make the burgers: Place the ground turkey, basil, garlic, red pepper flakes and oregano in a large bowl. Mix the ingredients until all are well incorporated. Divide the meat mixture into 4 balls of equal size. Form each into a patty. Using your thumb, make a 1/2-inch indentation in the center of the burger to ensure more even cooking. Handle the patties as little as possible.
Preheat a grill or grill pan/cast iron skillet to medium-high.
Sprinkle both sides of the burgers with salt and pepper.
Grill the patties until well seared on both sides. This will usually take about 5 minutes for medium rare and 6 minutes for medium rare.
Once cooked, transfer the patties to buns or a serving platter and serve immediately topped with the roasted peppers and with extra whole basil leaves, if desired.
Alternatively, place a grill pan/cast iron skillet over medium-high heat. Once hot, add the burgers to the dry pan and cook until well seared on both sides, 10 to 12 minutes for medium.