Tom's Balsamic Burger Balls

Tom's Balsamic Burger Balls

Ingredients

• 1/4 cup olive oil
• 20 ounces ground turkey
• 1 pound country sausage
• 1/2 large yellow onion, minced
• Salt
• Pepper
• 4 sheets puff pastry (2 boxes)
• 1/2 cup flour (for rolling out puff pastry)
• 16 ounces cream cheese, softened (goat cheese if you prefer)
• 2 sprigs chopped fresh basil leaves
• 4 sprigs chopped fresh oregano leaves
• 6 sprigs bunch chopped fresh thyme leaves
• 1 sprig fresh rosemary leaves
• 2 cups brown sugar
• 3 tablespoons cornstarch
• 2/3 cup Celias Traditional Dark Balsamic Vinegar
• 2 cups chicken broth

Directions

1. 1. Defrost frozen puff pastry by leaving on the counter for 40 minutes or overnight in the fridge.
2. 2. Combine ground turkey and country sausage together. Add minced onions, salt and pepper and mix well.
3. 3. Form meat into 36 firm, one-ounce meatballs.
4. 4. Heat olive oil in frying pan on medium-high heat.
5. 5. Brown burgers in frying pan. It usually takes about three turns each to brown the entire meatball. These will be cooked in the oven later so just brown them for now.
6. 6. Place burgers on a tray. Set aside.
7. 7. Whisk together brown sugar and cornstarch in a medium-large saucepan with NO heat. Add chicken broth & balsamic vinegar and whisk all ingredients together before turning burner on. Add salt and pepper. Cook over medium-high heat, stirring often so that it doesn't burn. Cook until sauce boils and you can see that it has begun to thicken. Sauce will continue to thicken. Remove from heat and set aside.
8. 8. Preheat oven to 400F.
9. 9. Using a little flour and a rolling pin, roll out 4 puff pastry sheets and then cut into 9 squares each.
10. 10. Finely chop herbs. Mix cream cheese together with the fresh herbs.
11. 11. Place 1 tablespoon of cream cheese mixture in the middle of each puff pastry square.
12. 12. Place one burger on each puff pastry square on top of the cream cheese.
13. 13. Fold four corners of puff pastry up around the burgers until they meet in the middle. Press together. Close up additional openings so that the puff pastry "hugs" each burger.
14. 14. Turn burgers over and place on parchment paper-lined baking sheet.
15. 15. After all burgers are wrapped, use beaten egg to brush top of each puff pastry so that they will become golden brown and shiny while baking.
16. 16. Bake burgers for 25 minutes or until pastry is puffed, flaky and light golden brown.
17. 17. Serve with generous amount of warmed balsamic sauce drizzled over and garnish with parsley if you like.