Turkey Burgers with Heirloom Tomatoes & Red Onion

This is another dish straight out of Runners World, a dish we love to make, and really is best with heirloom tomatoes, which are just now in season. I can't count how many times I have made this dish. The celebrity chef Rocco DeSpirito contributed the recipe to an issue of Runners World a few years ago and I have hung on to it. This dish is light, but filling, easy on the calories and great if you're watching carbs (as I am since I'm pregnant). The combination of the grilled veggies plus the sauce drizzled on top is what makes the dish...I mean the turkey burger part is good, but to eat it alone it is not a salient dish in itself. 

Turkey Burgers with Heirloom Tomatoes & Red Onion

1 1/4 lbs ground turkey

3 T chopped fresh rosemary (or about 1 T dried)

salt & pepper to season

Olive oil cooking spray

2 heirloom tomatoes, cut into 1/2" slices (I like to get one yellow and one red)

1 medium red onion, cut into round 1/2" slices

1 cup milk (I used 1%)

1 T cornstarch

1/2 cup shredded Provolone or Munster cheese (I have used both)

Preheat a grill on high heat. In a bowl, mix together the ground turkey and rosemary, season with salt and pepper. Divide into 4 portions and form into 1" patties. Place on grill. Spray tomato and onion slices with olive oil and season with salt and pepper. Place on grill. Grill meat and onions for 4 minutes per side. Grill tomatoes for 2 minutes per side (or less, keep an eye on them so they don't turn into mush!). 

In a bowl, whisk together the milk and cornstarch. Pour into a saucepan, bring to a boil, whisking constantly. Reduce heat to low and cook until thickened, about 1 minute. Whisk cheese into sauce until melted. Season with salt and pepper.

Pile onion and tomato slices on top of each patty and drizzle with sauce. Serves four.