Basil Turkey Burgers with Muenster Cheese & Grilled Vegetables
Courtesy of National Turkey Federation
Servings: 4
Prep Time: 15 Min. Cook Time: 15 Min. What you need:
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Turkey Burgers:
+ 1 lb. ground turkey + 2 Tbsp. fresh basil leaves, chiffonade + 1/4 c. chopped onion + 1 large egg + 1 oz. Parmesan cheese, grated + 1 Tbsp. balsamic vinegar + 2/3 c. panko or coarse style bread crumbs + 1/4 tsp. each salt and freshly ground black pepper Vegetables: + 1 medium eggplant, peeled and sliced thin + 1 medium zucchini, sliced thin on the bias + 2 Tbsp. olive oil Mayonnaise: + 1 Tbsp. fresh basil, chiffonade + 1 tsp. balsamic vinegar + 1/4 c. prepared mayonnaise Assembly: + 1/2 lb. Muenster cheese, sliced thin + 4 leaves leaf lettuce + 8 thin slices red ripe tomato + 4 each Kaiser rolls, split What to do:
Turkey Burgers:
1. Gently and thoroughly combine ground turkey, basil, onion, eggs, Parmesan, vinegar, bread crumbs, salt and black pepper. 2. Form into 5 oz. patties. Cover and reserve in refrigerator. Vegetables: 1. Toss sliced vegetables in a mixing bowl with oil and salt and pepper. Mayonnaise: 1. Combine basil, vinegar and mayonnaise in a small mixing bowl. Season with salt and pepper. Cover and chill in refrigerator. Grilling: 1. Place sliced vegetables on char-grill. Cook on both sides until tender. Reserve. 2. Grill turkey burgers on char-grill, turning once until the internal temperature reaches 165°F. Remove to an oven-proof dish. Assembly: 1. Assemble grilled eggplant and zucchini on top of turkey burgers. 2. Top each burger with 2 oz. of Muenster cheese. Melt in preheated broiler. 3. Toast Kaiser buns on char-grill. Remove to plates and assemble burgers with lettuce and tomato slices. Serve with basil mayonnaise on the side. Recipe kindly provided by: Production Chef Barry Greenberg at the University of Iowa, Iowa City, IA. Wine pairings:
Chardonnay / Pinot Grigio, Chardonnay, Fumé Blanc, Pinot Grigio-Pinot Bianco
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