Mediterranean Turkey Burger

Start by roasting red pepper. Place pepper directly over flame on range top or grill. Roast on all sides until skin is charred. Place in container and cover tightly and let sit for around 15 minutes. When ready, peel charred skin off of pepper under running water. Slice pepper into 8 even slices.

Mix next 10 ingredients together in bowl until combined. Form into 4 even patties.

Cook burgers either on the grill or lightly spray non-stick pan with cooking spray and allow to cook for around 6 minutes on each side, to an internal temperature of 165°F.

While burgers are cooking, pour balsamic and sugar into small sauce pan and place on medium-high heat. Allow to reduce to slightly syrupy consistency.

When burgers are almost finished, slice ciabatta rolls in half and brush lightly with olive oil. Place rolls cut side down on grill for around 15 seconds, until just slightly charred.

To build burgers, place burger on bottom half of bun. Place two slices of roasted pepper on burger, followed by arugula. Drizzle about half a tablespoon of balsamic reduction over top of arugula before finishing burger with the top half of bun.