Ingredients

4 servings

　　1 1/3 pounds ground turkey (the average weight of 1 package)

　　1 small yellow onion, finely chopped

　　1/2 red bell pepper, cored, seeded, and finely chopped

　　A handful of fresh flat-leaf parsley, chopped

　　Several drops of Worcestershire sauce

　　1 tablespoon smoked paprika (a palmful)

　　Salt and freshly ground black pepper

　　1/3 pound smoked Gouda cheese, cut into 1/4-inch dice

　　Extra-virgin olive oil (EVOO), for drizzling

　　1 cup watercress, finely chopped

　　1 small shallot, minced

　　1 cup sour cream

　　8 red leaf lettuce leaves

　　4 slices pumpernickel bread

　　4 celery ribs, cut into sticks

　　8 radishes, trimmed

　　

Step 1

Heat a large nonstick skillet or grill pan over medium-high heat. In a large bowl mix the turkey with the onion, bell pepper, parsley, Worcestershire, smoked paprika, salt, and pepper. Fold in the chopped smoked Gouda. Score the meat with your hand into 4 sections. Form each section into a large patty 1 inch thick. Drizzle the patties with EVOO and cook for 6 minutes on each side, until cooked through.

　　

Step 2

While the burgers cook, mix the watercress, shallot, and sour cream in a small bowl. Season the thick sauce with salt to taste.

　　

Step 3

To serve, place 2 lettuce leaves on each slice of bread. Top with a burger. Top burgers with some sauce and serve with a few celery sticks and radishes on the side for munching (they’re good with the sauce, too).

　　Rachael Ray's 30-Minute Get Real Meals