Ingredients

makes 4

　　1 1/4 pounds ground dark-meat turkey

　　1 1/4 cups coarsely grated aged provolone cheese (about 5 ounces)

　　1/4 cup Roasted Garlic (recipe follows)

　　2 1/2 teaspoons finely chopped fresh sage

　　Coarse salt and freshly ground pepper

　　Vegetable oil, for brushing

　　4 small ciabatta rolls, split

　　1 tablespoon olive oil, plus more for brushing rolls

　　Juice of 1/2 lemon

　　1 small bunch watercress, trimmed

　　3/4 cup Grilled Tomato Sauce (recipe follows)

　　

Roasted Garlic

4 large garlic bulbs, tops cut off to expose cloves

　　1 tablespoon olive oil

　　(makes about 1/2 cup)

　　

Grilled Tomato Sauce

2 tablespoons olive oil, plus more for brushing

　　2 large beefsteak tomatoes, halved crosswise

　　Coarse salt and freshly ground pepper

　　1/4 cup Roasted Garlic (recipe above)

　　(makes about 1 1/3 cups)

　　

Step 1

Using your hands, gently combine the turkey, cheese, roasted garlic, sage, and 1/2 teaspoon each salt and pepper in a medium bowl (do not overwork the meat). Shape into 4 patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).

　　

Step 2

Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush the grill and the burgers with vegetable oil. Grill, flipping once, until cooked through, 3 to 4 minutes per side. Toast the rolls, cut sides down, on grill; brush the cut sides with olive oil.

　　

Step 3

Whisk the lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Add the watercress; toss.

　　

Step 4

Spread grilled tomato sauce on the bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and the top half of the roll.

　　

Roasted Garlic

Step 5

Preheat the oven to 400°F. Place the garlic, cut sides up, on a large piece of foil. Drizzle with the oil; wrap in foil. Bake until softened, about 1 hour and 15 minutes. Let cool, then squeeze the pulp from the skins into a small bowl.

　　

Grilled Tomato Sauce

Step 6

Preheat the grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush the grill and the tomatoes with oil. Season the tomatoes with salt and pepper.

　　

Step 7

Grill the tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel the tomatoes; discard skins.

　　

Step 8

Put the tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. The sauce can be refrigerated in an airtight container for up to 3 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.