Served as main course. Non-vegetarian dish.

1 medium Onion, thinly sliced

1/2 cup Grape Tomatoes, halved

1 large Garlic Clove, thinly sliced

4 Tablespoons extra-virgin Olive Oil, divided

Salt and freshly ground Black Pepper

1/2 lb ground Turkey

2 Tablespoons dry White Wine or dry Red Wine

1-2 ounce extra-sharp Cheddar Cheese, cut into 1/4- to 1/2-inch cubes

2 large whole grain Buns

Put 2 tablespoons of the olive oil in a 10-inch nonstick skillet and heat over high. Add onions and tomatoes with generous sprinkles of salt and pepper. Sauté over high, stirring frequently, until onions begin to brown. Add garlic and cook until onions are wilted and soft. Remove from heat. Set aside half the onion mixture for topping burgers. Blend ground turkey with remaining onion mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Shape into 2 balls. Make a deep hole with your thumb and insert half of the cheese into each ball. Pinch hole closed and flatten ball into 3/4- to 1-inch thick patties with no sign of cheese on the outside. Patties will be very soft and sticky. Heat remaining 2 tablespoons olive oil in a 10-inch nonstick skillet over medium high. Sear burgers about 30 seconds on each side until browned. Lower heat to medium-low and cook about 5 minutes per side, or until there is no pink at center of burger and an instant-read thermometer measures at least 150 degrees. These burgers can also be grilled if you prefer. Serve hot on buns, topping with reserved onions and your favorite condiments.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 2

Yields: 2 burgers

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