Gourmet Summer Grilling with Cobblestone Bread

Summer = Grilling. It’s sort of an unwritten law.

But you may have some tunnel vision when it comes to grilling. Meaning that you might be stuck in the burger – hot dog – chicken – steak rut. Not that there’s anything wrong with the classics. It’s just that it’s nice to reimagine what is into what could be.

These burgers are a great place to start. Turkey burgers, no less. {Since I don’t do the cow thing around here.}

Lemon-rosemary turkey burgers with melty brie, raspberry jam and arugula… and a little schmear of walnut-honey butter. Say what???

Here’s the thing: You can’t have all that goodness on a mediocre bun, right? That’s like Dom Perignon in a plastic cup. It just won’t do.

If you’re gonna go gourmet, you’ve gotta go all the way. My friends at Cobblestone Bread Co. have got this whole “gourmet bun” thing down pat and they helped me out by sending me some of their most popular breads to try. Generic grocery store buns just weren’t going to fly here.

I chose their Cracked Wheat Kaiser Roll as the fluffy bed for this anything-but-ordinary burger.

Since turkey burgers can be kind of “blah”, I jazzed them up with the bright flavor of lemon zest and herbaceous rosemary. And guess what else is in these patties? Almond flour! It helped the burger stay nice and juicy all while giving them an extra hint of flavor and texture. Because I love brie on just about everything, I smothered the burgers with a generous helping which I allowed to come to melty perfection right on the grill.

I figured it couldn’t hurt to toast the buns, but wanted to make sure they got extra crisp, so I slathered them with a Walnut-Honey Butter that I whipped up in minutes. Once they were nice and toasty, a smear of raspberry jam finished them off. The sticky jam helped hold the arugula in place. Love a double-duty ingredient.

It’s not your typical backyard burger… but then again, who wants one of those? Amp up your summer with gourmet grilling! For more amazing summer sandwich recipes, be sure to check out Kitchen Daily’s slideshow featuring lots of tasty ideas!

Disclosure: Compensation for this post was provided by Cobblestone Bread Co. via AOL Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.

Rosemary-Lemon Turkey Burgers with Brie, Raspberry Jam & Arugula
Makes 4 Burgers

For turkey patties: 
1 pound ground turkey meat
1 egg, lightly beaten
1/4 cup almond flour {you could probably also use bread crumbs}
Zest of 1 lemon
1 teaspoon fresh rosemary, finely minced
1 teaspoon onion powder
Pinch of salt

Toppings:
8 slices of brie {2 per burger}
4 Cobblestone Bread Co. Cracked Wheat Kaiser Rolls
Walnut-Honey Butter {See below for recipe}
Raspberry Jam
Arugula

Walnut-Honey Butter
5 tablespoons softened butter
1/4 cup walnuts {toasted if desired}
1/2 teaspoon honey
Sprinke of salt

In a food processor, pulse ingredients together until smooth. Transfer to a container with an airtight lid and refrigerate. Great for use on these burgers or on sandwiches, rolls, biscuits, waffles…etc.

1. In a large bowl, combine all ingredients until mixture is uniform. {Try not to overmix.}

2. Divide the mixture into 4 equal sections. Lightly oil your hands and shape each section into a patty.

3. Grill patties on an outdoor grill or on a grill pan. Cook about 4-5 minutes on one side, flip and cook another 3-4 minutes on the other side until just about cooked through.

4. Meanwhile, butter the tops {and bottoms, if desired} of the buns with Walnut-Honey Butter. Place on the grill until toasty and golden, about 3-4 minutes.

5. Before the burgers are fully cooked through, top with 2 slices of brie. Close grill and allow heat to get the cheese nice and gooey.

Assemble burgers:

Place cooked burgers with cheese onto toasted bun bottoms.
Spread a generous layer of raspberry jam on the top half of each bun. Arrange arugula on top.
Carefully flip tops onto burger. Enjoy!