Peach and Prosciutto Brie Turkey Burger with Arugula

Ingredients

• 1 1/2 pounds ground turkey
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil, divided
• 1 ripe peach, sliced into 1/4-inch wedges
• 4 slices prosciutto
• 4 ounces brie cheese, sliced
• 4 brioche hamburger buns, split
• 1 cup baby arugula
• 2 tablespoons honey

Method

1. 1

   In a large bowl, gently combine the ground turkey, salt, pepper, and garlic powder until just mixed; avoid overworking the meat.

2. 2

   Divide the turkey mixture into 4 equal portions and shape into patties about 3/4 inch thick.

3. 3

   Heat a grill or grill pan over medium-high heat and brush with half of the olive oil.

4. 4

   Grill the peach wedges for 2 to 3 minutes per side, until lightly charred and softened. Remove and set aside.

   2:00 · Grill peaches
5. 5

   In the same pan, cook the prosciutto slices for 1 to 2 minutes per side until crisp and browned at the edges. Remove and set aside.

   1:00 · Crisp prosciutto
6. 6

   Brush the turkey patties with the remaining olive oil and grill for 5 to 6 minutes per side, until the internal temperature reaches 165°F.

   5:00 · Grill turkey patties
7. 7

   During the last minute of cooking, top each patty with a slice of brie and cover briefly to let it melt.

   1:00 · Melt brie
8. 8

   Toast the cut sides of the buns on the grill for about 1 minute, until lightly golden.

   1:00 · Toast buns
9. 9

   Assemble the burgers: place a brie-topped patty on each bun bottom, then layer with crisp prosciutto, grilled peach wedges, and a handful of arugula.

10. 10

    Drizzle each burger with honey, close with the bun top, and serve immediately.