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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).
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2
Shape into 4 patties (about 5 inches in diameter).
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3
Refrigerate, covered, until cold, about 1 hour (or overnight).
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4
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).
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5
Brush the grill and the burgers with vegetable oil.
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6
Grill, flipping once, until cooked through, 3 to 4 minutes per side.
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7
Toast the rolls, cut sides down, on grill; brush the cut sides with olive oil.
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8
Whisk the lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
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9
Add the watercress; toss.
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10
Spread grilled tomato sauce on the bottom half of each roll.
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11
Top each with a burger, one-quarter of the watercress salad, and the top half of the roll.
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12
Preheat the oven to 400F.
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13
Place the garlic, cut sides up, on a large piece of foil.
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14
Drizzle with the oil; wrap in foil.
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15
Bake until softened, about 1 hour and 15 minutes.
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16
Let cool, then squeeze the pulp from the skins into a small bowl.
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17
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).
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18
Brush the grill and the tomatoes with oil.
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19
Season the tomatoes with salt and pepper.
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20
Grill the tomatoes until softened and slightly charred, 3 to 4 minutes per side.
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21
Let stand until cool enough to handle.
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22
Peel the tomatoes; discard skins.
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23
Put the tomatoes, garlic, and oil in a bowl; mash with a fork.
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24
Season with salt and pepper.
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25
The sauce can be refrigerated in an airtight container for up to 3 days.
