Makes: 5 burgers
1 pound ground turkey
2⁄3 cup Italian-style bread crumbs
1 cup finely chopped fresh mushrooms
1 large egg
2 tablespoons butter, at room temperature
5 ciabatta rolls, split
1 can (14 ounces) quartered artichoke hearts, drained and chopped
1 cup roasted red pepper Alfredo sauce
1⁄3 cup loosely packed, thinly sliced fresh basil
In a large bowl, combine ground turkey, bread crumbs, mushrooms, and egg. Divide mixture evenly into 5 portions and form into patties. Refrigerate for at least 30 minutes.
Preheat grill to medium-high (350°F to 400°F). Oil grates when ready to start grilling.
Grill burgers, covered with grill lid, for 5 minutes per side, or until internal temperature at center of burger reaches 165°F.
Spread butter evenly on cut sides of ciabatta rolls. Grill rolls, cut side down, for 2 minutes, or until golden brown.
In a medium bowl, combine artichokes and Alfredo sauce.
Place turkey burgers on bottom halves of ciabatta rolls. Top with artichoke mixture and basil. Cover with ciabatta tops and serve immediately.