The best burgers: Roasted garlic turkey burgers

When roasted, a head of garlic is transformed into a buttery, sweet purée that you can stir into soups, dips, or meat mixtures. In this recipe it takes turkey burgers from the ordinary to the sublime. (Photo: Teresa Blackburn)

When roasted, a head of garlic is transformed into a buttery, sweet purée that you can stir into soups, dips, or meat mixtures. In this recipe it takes turkey burgers from the ordinary to the sublime.

Here’s how to roast it: Preheat the oven to 325 degrees Fahrenheit. Cut the top off a garlic head off so that the cloves are exposed. Drizzle a bit of olive oil over the exposed cloves. Wrap tightly in aluminum foil. Place on a baking sheet. Roast 1 hour. Let cool 5 minutes. Remove the foil and squeeze the garlic head to release the roasted cloves. Store in a glass jar in the refrigerator up to 1 week.

Roasted Garlic Turkey Burgers

• 1 pound ground turkey (a mixture of white and dark meat)
• Cloves from 1 head roasted garlic, mashed
• 2 teaspoons Worcestershire sauce
• 2 teaspoons tamari or soy sauce
• 1 to 2 sprigs fresh thyme, stemmed
• ½ teaspoon crushed red pepper
• 1 egg, beaten (use half)
• ¼ cup dry bread crumbs
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 4 slices Cheddar cheese
• 4 ciabatta buns

Place turkey in a medium bowl; add garlic, Worcestershire, tamari, thyme and crushed red pepper. Mix well. Add half the beaten egg, discarding the rest. Add breadcrumbs and combine well. Form into 4 patties.

Heat oil in a large sauté pan over medium-high heat. Add turkey patties and cook about 5 minutes per side, until thoroughly cooked. Place cheese on burgers while cooking the second side. Place each on a ciabatta bun. Garnish burgers with lettuce, tomato slices and your favorite condiments. Serves 4.

— Mark Boughton; Photography/styling by Teresa Blackburn.