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Basil Turkey Burgers with Muenster Cheese & Grilled Vegetables

Basil Turkey Burgers with Muenster Cheese & Grilled Vegetables

Courtesy of National Turkey Federation 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time
Ingredients
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

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
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