Ingredients
- 3 frozen turkey burger patties
- 1/2 tablespoon olive oil
- 1 1/2 cups onion sliced
- Pepper to taste
- 1/2 cup + 2 tablespoons tomato paste
- 1 tablespoon + 1/2 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 large Roma tomatoes chopped and divided
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 cup large head of romaine lettuce chopped
Instructions
- Preheat your grill to medium heat. Lightly spray or brush both sides of the frozen turkey burgers with oil and place on grill about 4 inches above heat. Grill burgers 8 minutes on one side. Turn and grill other side 7 minutes or until done and a meat thermometer inserted in center of the burger registers 165 degrees Fahrenheit. Transfer to a plate and cover to keep warm.
- While the burgers cook, heat the olive oil in a large pan over medium-high heat. Cook the onions until caramelized and golden brown, about 10-15 minutes, stirring occasionally. Season with salt and pepper.
- In a small food processor, combine the tomato paste, Dijon mustard, balsamic vinegar, salt, garlic powder, onion powder, 1 chopped Roma tomato, Italian seasoning, sugar, and a few twists of pepper until smooth and broken down, scraping the sides down as necessary. It will take a few minutes to get this really smooth. Make sure the tomato is completely broken down, as the water in it is necessary to keep the tomato sauce fluid.
- Once smooth, keep the food processor running and stream in the olive oil. Process until well combined.
- Divide the tomato sauce between each of the 3 jars, followed by the cooked onions and then the remaining chopped tomato. Crumble the turkey burgers and divide between the jars. Finally, fill the jars with the lettuce.
- Seal and refrigerate until ready to eat.