| Turkey Burgers |
| 3 Pounds GROUND TURKEY |
| 1/3 Cup fresh basil, chiffonade |
| 9 Ounces sweet onion, minced |
| 3 Large eggs |
| 3 Ounces Parmesan cheese, grated |
| 3 Tablespoons balsamic vinegar |
| 2 Cups panko or coarse style bread crumbs |
| To Taste freshly ground black pepper |
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- Gently and thoroughly combine ground turkey, basil, onion, eggs, Parmesan, vinegar, bread crumbs and black pepper.
- Form into 5-ounce patties. Cover and reserve in refrigerator.
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| Vegetables |
| 3 Medium eggplants, peeled and sliced thin |
| 3 Medium zucchini, sliced thin on the bias |
| 1/3 Cup olive oil |
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- Toss sliced vegetables in a mixing bowl with oil and pepper.
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| Mayonnaise |
| 3 Tablespoons fresh basil, chiffonade |
| 1 Tablespoon balsamic vinegar |
| 2/3 Cup prepared heavy-duty mayonnaise |
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- Combine basil, vinegar and mayonnaise in a small mixing bowl. Season with pepper. Cover and chill in refrigerator.
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| Grilling |
- 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.
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| Assembly |
| 12 Ounces Muenster cheese, sliced and each slice cut in half |
| 12 Leaves leaf lettuce, washed, dried and chilled |
| 24 Thin Slices red ripe tomato |
| 12 Each Kaiser rolls |
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- Assemble grilled eggplant and zucchini on top of turkey burgers.
- Top each burger with 1 ounce 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.
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