Turkey has a tendency to be a bit bland, so I like to pack it with as many other flavorful ingredients as possible. For these burgers, I added chopped sun-dried tomatoes, grated Asiago cheese, lots of dried herbs, and a generous dose of sea salt and freshly-ground pepper. Once they were grilled and resting, I toasted some Acme olive rolls and spread the top half with delicious fig butter from Trader Joe's. It may sound weird at first, but turkey and fruit is a classic combination – think cranberry sauce on Thanksgiving.
To bulk up the meal, I made a quick side salad of greens and marinated artichokes tossed in olive oil and sparkling wine vinegar.