Basil Turkey Burgers with Muenster Cheese and Grilled Vegetables
- For the Turkey Burgers:
- 1 pound ground turkey
- 2 tablespoons fresh basil leaves, chiffonade
- 1/4 cup chopped onion
- 1 large egg
- 1 ounce Parmesan cheese, grated
- 1 tablespoon balsamic vinegar
- 2/3 cup panko or coarse style bread crumbs
- 1/4 teaspoon each salt and freshly ground black pepper
- For the Vegetables:
- 1 medium eggplant, peeled and sliced thin
- 1 medium zucchini, sliced thin on the bias
- 2 tablespoons olive oil
- For the Mayonnaise:
- 1 tablespoon fresh basil, chiffonade
- 1 teaspoon balsamic vinegar
- 1/4 cup prepared mayonnaise
- 1/2 pound Muenster cheese, sliced thin
- 4 Leaves leaf lettuce
- 8 Thin slices red ripe tomato
- 4 Each Kaiser rolls, split
FOR THE TURKEY BURGERS:
Gently and thoroughly combine ground turkey, basil, onion, eggs, Parmesan, vinegar, bread crumbs, salt and black pepper. Form into 5-ounce patties. Cover and reserve in refrigerator.
FOR THE VEGETABLES:
Toss sliced vegetables in a mixing bowl with oil and salt and pepper.
FOR THE MAYONNAISE:
Combine basil, vinegar and mayonnaise in a small mixing bowl. Season with salt and pepper. Cover and chill in refrigerator.
Place sliced vegetables on char-grill. Cook on both sides until tender. Reserve.
Grill turkey burgers on char-grill, turning once until the internal temperature reaches 165 degrees F. Remove to an oven-proof dish.
Assemble grilled eggplant and zucchini on top of turkey burgers.
Top each burger with 2 ounces of Muenster cheese. Melt in preheated broiler.
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 reprinted by permission of National Turkey Federation. All rights reserved.
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