Marsala Turkey Burgers

My dad came to visit last week, and I wanted to cook while he was in town. I've had this recipe saved for quite some time, and it was time to get some things checked off my list of things-to-cook list. I used turkey instead of the beef because I wanted to make it more healthy. I love ground turkey, and I incorporate it into many recipes that say to use ground beef. When making turkey burgers, you need to be very careful when cooking them because they are very likely to fall apart. If you wish, you can add ingredients into the turkey meat like cheese or eggs to help it hold together.
This recipe is a definite keeper. I love the dimension that the french bread adds to the burger.

Ingredients:
12 ounces ground turkey (or ground beef)
Salt and pepper, to taste
1 Tablespoon unsalted butter
1 Tablespoon olive oil
1 large shallot, finely chopped
2 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
3/4 cup sweet Marsala (I used cooking Marsala)
1/2 cup low-sodium beef broth
1 fresh rosemary sprig (I didn't have fresh rosemary on hand, so I used about 1/2 tsp dried rosemary)
4 ounces Mozzarella cheese
Crusty French bread baguette

Directions:
Heat a cast iron skillet over medium high heat.

Shape the ground turkey into 4 oblong patties, about 4 inches long each. Drizzle the patties with a little olive oil and sprinkle with salt and pepper; repeat on the opposite sides. Cut the french bread into pieces a little shorter than each of the patties and set aside.

Brown the patties in the skillet on both sides until the burgers are medium. Transfer the burgers to a plate and keep warm; leave the juices in the pan.

Melt 1 tablespoon of butter and 1/2 tablespoon of oil in the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add another 1/2 tablespoon of olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary sprig. Simmer until reduced by half, about 4 minutes. Return the burgers to the skillet. Cook burgers until they are well done, turning to coat, about 2 minutes. Season the sauce with salt and pepper, to taste. Add 1 ounce of cheese to the top of each burger and cover the pan to allow the cheese to melt, about 2 minutes.

When the cheese has melted, remove the burgers from the pan and place on the French bread. Top the burgers with Marsala sauce and then the top of the French bread. Serve hot.

Source: Adapted from Smells Like Home