Recipe: Grilled Turkey Salisbury Steaks

This month's Runner's World edition features another DiSpirito recipe. He does a re-mix of a classic comfort food, Salisbury steak, and trims out much of the fat. Some family members selected the recipe then decided to accelerate their appetites with a run - the finish line treats were the turkey "steaks" I made. Recipe Changes: The turkey burgers were delicious, but I added hickory chips to my charcoal fire which accelerated the flavor profile. It also took at least twice as long to cook my burgers as the original recipe indicated, but my burgers were thicker than 1-inch. I also substituted asiago cheese for the provolone,

Yield: 4 patties

Time: 35 minutes
Cost: apx. $13

Ingredients

• 1 1/2 pounds ground turkey breast
• 3 tablespoons finely chopped fresh rosemary, plus extra sprigs for garnish
• Olive oil cooking spray
• 2 heirloom tomatoes, cut into 1/2-inch slices
• 1 cup evaporated milk
• 3/4 tablespoon cornstarch
• 1 teaspoon minced garlic
• 1 cup shredded asiago cheese
• 1/2 cup white wine
• White pepper

Directions

1. Preheat charcoal or gas grill to high heat.
2. In a bowl, combine turkey and rosemary. Divide into 4 portions and form into 1-inch to 1 1/2-inch thick oval patties. Season both sides of patty with kosher salt and freshly ground pepper; spray patties with olive oil.
3. Place burgers on a well-oiled grill. Spray tomato with olive oil spray. Grill turkey for 8-12 minutes per side or until cooked throughout. Grill tomatoes 2-3 minutes per side.
4. In a bowl, whisk evaporated milk into cornstarch, whisking thoroughly to remove all lumps. Pour into a saucepan; bring to a boil, whisking constantly. Reduce heat to low, add garlic, and cook until thickened, about 1 minute. Whisk cheese into sauce and continue whisking until cheese has melted; add wine and simmer 10 minutes, occasionally stirring. Season with kosher salt and a pinch of white pepper, or to taste.
5. Top turkey patties with tomato; divide and spoon cheese over top. Garnish with rosemary sprigs.

This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Aug. 9, 2010.