Basil Turkey Burgers with Muenster Cheese & Grilled Vegetables
Courtesy of National Turkey Federation 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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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 |
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| Vegetables: |
| 1 medium eggplant, peeled and sliced thin |
| 1 medium zucchini, sliced thin on the bias |
| 2 Tbsp. olive oil |
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| Mayonnaise: |
| 1 Tbsp. fresh basil, chiffonade |
| 1 tsp. balsamic vinegar |
| 1/4 c. prepared mayonnaise |
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| Assembly: |
| 1/2 lb. Muenster cheese, sliced thin |
| 4 leaves leaf lettuce |
| 8 thin slices red ripe tomato |
| 4 each Kaiser rolls, split |
Directions:
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