Ingredients
1 1/4 pounds ground dark-meat turkey
1 1/4 cups coarsely grated aged provolone cheese (about 5 ounces)
1/4 cup Roasted Garlic for Turkey Burgers
2 1/2 teaspoons finely chopped fresh sage
Coarse salt and freshly ground pepper
Vegetable oil, for brushing
4 small ciabatta rolls, split
1 tablespoon olive oil, plus more for brushing rolls
Juice of 1/2 lemon
1 small bunch watercress, trimmed
3/4 cup Grilled-Tomato Sauce
Preparation
Using your hands, gently combine turkey, cheese, roasted garlic, sage, and 1/2 teaspoon each salt and pepper in a medium bowl (do not overwork meat). Shape into 4 patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).
Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with vegetable oil. Grill, flipping once, until cooked through, 3 to 4 minutes per side. Toast rolls, cut sides down, on grill; brush cut sides with olive oil.
Whisk lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Add watercress; toss.
Spread grilled-tomato sauce on bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and top half of roll.
