Instructions: In a small bowl, combine the ketchup and vinegar. Set aside Preheat the grill to a medium heat. (When ready to cook, spray the rack - off the grill - with nonstick cooking spray.)

In a food processor, process the turkey until finely ground, about 1 minute. Transfer to a large bowl and add the bread crumbs, club soda, scallions, parsley, Parmesan, oregano, salt, and black pepper. Mix until well combined and form into 4 patties.

In a medium bowl, combine the bell pepper, onion, and oil until lightly coated. Grill the burgers, bell pepper halves, and onion slices, covered, turning once, for 10 minutes, or until the burgers are cooked through and the vegetables are crisp-tender. Grill the rolls, cut-sides down, for 30 seconds to lightly toast.

Slice the pepper halves into 1/2-inch-wide strips. Toss the pepper strips the onions and divide among 4 plates. Place a roll on each plate and top with a burger, tomato slices, and the reserved ketchup mixture, and serve.

This recipe yields 4 servings.

Helpful hint: Balsamic vinegar, a product of Italy, is slow-aged in a succession of wooden casks for a mellow, sweet flavor. Its now sold in many supermarkets, although the finest balsamic vinegar - as pricey as Cognac - is available only at gourmet shops.

Comments: Along with the more familiar turkey-burger ingredients - bread crumbs and oregano, parsley, Parmesan, and pepper - is one that will surprise you; club soda. It lightens the ground-turkey mixture so that the burgers cook up juicy and tender. For best results, handle the mixture gently, mixing it with two forks rather than squeezing it with your hands.

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