Pink of Perfection

I think my favorite kind of recipes are ones where a few complimentary ingredients are thrown together in a slightly restrained, elegant way and the result is just lovely. Like mint, fava bean, and parmesan bruschetta or radishes with dill, shallots, and goat cheese. They are such simple gatherings of a few favorite ingredients that it really makes you think that one day you could open up the fridge, look around, and come up with something as inspired yourself.

This recipe falls into that category for me. I love that it spells out a complete meal on one plate; that it’s filling and quick, and that the flavors are rich for the days when your hunger is especially deep. And after trying it out for dinner and finding it such a success, I made it the next day for lunch, skipping the bread and serving the turkey burger over the peppery, tart greens. I’ve heard people say turkey burgers are dry, but that is very much not the case here. Using regular, 93% lean ground turkey, plus the addition of a little extra oil––to say nothing of that slice of Gruyère––helps things along. in short: this is really a perfect weeknight meal.

Open-Faced Turkey Burgers with Gruyère, Mushrooms and Arugula Salad
from Bon Appetit
Serves 2

10 ounces ground turkey
3 tablespoons olive oil, divided
1/2 teaspoon (scant) salt
1/4 teaspoon ground black pepper
2 slices country-style bread, toasted
mayonnaise

8 ounces mushrooms, sliced
2 shallots, sliced
1 large garlic clove, chopped
2 thin slices Gruyère cheese

1 teaspoon white wine vinegar
1 cup thinly sliced arugula (I doubled this to 2 cups for more greens)

Mix turkey, 1 teaspoon oil, salt, and pepper in medium bowl. Shape into two 1/2-inch-thick patties. Place 1 toasted bread slice on each of 2 plates; spread each with mayonnaise.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; sauté 2 minutes, then push to side of skillet. Add turkey patties to other side of skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.

Meanwhile, whisk vinegar and 2 teaspoons oil in small bowl; mix in arugula. Sprinkle with salt and pepper.

Spoon mushrooms onto bread; top with patties and arugula salad.

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