Symphony of Destruction Burger

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 1 cup Onion, Sliced
• 1-¼ pound Lean Ground Turkey
• ½ teaspoons Sea Salt
• ⅛ teaspoons Pepper To Taste
• 4 ounces, weight Goat Cheese (chevre)
• ¾ cups Blueberries
• ⅓ cups Balsamic Vinegar
• 1 Tablespoon Butter, Unsalted
• 4 whole Orowheat Sandwich Thins
• 2 cups Arugula

Preparation Instructions

Heat 1 tablespoon olive oil in a pan over medium-low heat. Add in onions, and cook about 30–40 minutes, stirring occasionally, until caramelized.

Meanwhile, shape your turkey burgers, season them with salt and pepper, then divide the cheese into 4 equal parts.

Once the onions are caramelized, season with salt and pepper, turn up the heat to medium, and add in the blueberries. Closely monitor until the blueberries start bursting, about 3-5 minutes, then add in the balsamic vinegar. Keep stirring until the mixture reduces to a thick paste, about 10 minutes more, mashing the berries that haven’t yet burst. Remove from heat, stir in the butter until melted.

Heat another pan over medium-high heat, adding in the remaining olive oil. Cook the turkey burgers until done, about 4-5 minutes each side. Build your burgers on the sandwich thins by placing even amounts of the compote on top of each burger, followed by the cheese. You can place the burgers under a broiler at this point to warm the cheese up a bit if you like. Top with arugula, and enjoy the symphony!