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1
Preheat grill to medium heat. Lightly spray or brush both sides of frozen turkey burgers with oil and place on grill about 4 inches above heat. Grill burgers 8 minutes on one side. Turn and grill other side 7 minutes or until done and a meat thermometer inserted in the center of the burger registers 165u00b0F. Transfer to a plate and cover to keep warm.
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2
While burgers cook, preheat olive oil in a large pan over medium/high heat. Cook onions until caramelized and golden brown, about 10-15 minutes, stirring occasionally. Season with salt and pepper.
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3
In a small food processor (mine is 3 cups), combine tomato paste, Dijon mustard, balsamic vinegar, salt, garlic powder, onion powder, 1 chopped Roma tomato, Italian seasoning, sugar and a few twists of pepper until smooth and broken down, scraping the sides down as necessary. It will take a few minutes to get this really smooth. Make sure the tomato is completely broken down, as the water in it is necessary to keep the tomato sauce fluid.
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4
Once smooth, keep the food processor running and stream in the olive oil. Process until well combined.
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5
Divide the tomato sauce between each of the 3 jars, followed by the cooked onions and then the remaining chopped tomatoes. Crumble the turkey burgers and divide between the jars. Finally, fill the jars with lettuce,
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6
Seal and refrigerate until ready to devour.
