A bold mustard and caper sauce and colorful radicchio salad make a simple burger extra-special. We like to serve the patties on grilled buns, which have a great toasty texture. Offer fresh carrot sticks and chips on the side.
Turkey Burgers with Radicchio Slaw
3 Tbs. mayonnaise
1 1/2 Tbs. whole-grain Dijon mustard
3 Tbs. capers, rinsed and minced
1 1/4 lb. (625 g.) ground turkey, preferably dark meat
1 Tbs. fresh thyme, minced
4 Tbs. (2 fl. oz./60 ml.) extra-virgin olive oil, plus more as needed
1 large shallot, minced
Coarse kosher salt and freshly ground pepper
4 hamburger buns, preferably potato buns
1 head radicchio, cut into quarters, then thinly sliced
1 1/2 Tbs. balsamic vinegar
In a small bowl, combine the mayonnaise, mustard and 1 1/2 tablespoons of the capers. Set the sauce aside.
In a medium bowl, combine the turkey, thyme and remaining 1 1/2 tablespoons of the capers. In a small frying pan over medium heat, warm 1 tablespoon of the oil. Add the shallot and saute until tender, about 4 minutes. Add to the turkey. Add 3/4 teaspoon salt and a generous amount of pepper. Mix gently to combine. Form the mixture into 4 patties, each about 1/2 inch (12 mm.) thick. Brush the cut surface of the buns with olive oil, and sprinkle with pepper.
Preheat the broiler. Heat a large frying pan over medium heat; brush with oil. Add the patties and cook until cooked through, about 5 minutes on each side.
Meanwhile, in another bowl, place the sliced radicchio. Add the remaining 3 tablespoons oil and toss to coat. Sprinkle lightly with salt and pepper, add the vinegar, and toss to coat. Taste the slaw and adjust the seasoning.
Place the hamburger buns, cut side up, on a rimmed baking sheet. Place under the broiler and broil, watching carefully, until golden brown, about 4 minutes.
Divide bun bottoms among 4 warmed plates. Top each with a patty, spoon some sauce and then radicchio slaw over each patty, and top with bun tops. Spoon the remaining slaw alongside the burgers and serve right away. Serves 4.