A lighter version with some hidden extra veggies. Make these with turkey burger
or a combination of turkey and beef. Barb L.
Yield: 6-8 Servings
1 Tbsp Flying Olive EVOO of Choice. Suggestions: Tuscan Herb, Garlic, or a Single Varietal of Choice
2 lbs ground turkey or 1 lb turkey, 1 lb ground beef
1 cup onion, diced
1 green, red, or orange bell pepper, diced
2 carrot, peeled, cut in half, and sliced
3 large stalks celery, diced
3 large cloves garlic, minced
1 can tomato paste
1 tsp dried oregano
½ tsp fennel seed (chop and then add it)
2-4 Tbsp Flying Olive 18 Yr+ Dark Balsamic Vinegar (*See note below)
2-4 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar(*See note below)
Water added 2Tbsp at a time, as needed
Salt and freshly ground black pepper to taste.
Add Flying Olive EVOO of Choice in a pot large enough to hold ingredients. Brown meat. Drain off all but 2 tsp of liquid. Remove meat and set aside.
Add the onion, pepper, carrot, and celery and cook until transluscent, about 3-4 minutes. Add the garlic and cook for an additional 30 seconds just until the garlic becomes fragrant. Place the turkey burger back in the pot. Add the can of tomato paste, Stir in the oregano and fennel seed. Add 2 Tbsp Flying Olive Dark Balsamic and 2 Tbsp of Neapolitan Herb Balsamic Vinegars *(Note: Depending on which of our aged Dark Balsamics you use, they are sweeter than the Neapolitan Herb Balsamic. Start with the 2 Tbsp of each and when the turkey is completely cooked, taste and add more of the one that suits your taste). If you find the mixture dry, add about 2 Tbsp of water at a time until it is slightly wet, and sloppy!
Simmer for about 30 minutes to an hour, adding more water as needed. Taste. Add more Balsamic Vinegar or water as desired, salt and pepper.
Serve on whole grain buns or the buns of your choice.
Submitted by Barb L.