| Dill Dijon Mayonnaise |
| 1-1/4 Cups mayonnaise |
| 2 Tablespoons mustard |
| 2 Tablespoons fresh dill, minced |
| To Taste freshly squeezed lemon juice |
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- Mix mayonnaise, mustard, fresh dill and little lemon juice. Cover and reserve for service.
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| Turkey Burgers |
| 3 Pounds GROUND TURKEY |
| 1 Cup grated Romano cheese |
| 1 Cup fresh bread crumbs |
| 2 Tablespoons Dijon mustard |
| 2 Teaspoons Tabasco |
| 2 Teaspoons Worcestershire sauce |
| 3 Cloves fresh garlic, minced |
| As needed salt and freshly ground black pepper |
| 1 Tablespoon chopped fresh rosemary or thyme |
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- Place all ingredients in a medium sized bowl and mix lightly to incorporate all ingredients.
- Shape into 6-ounce patties, about 1-inch thick.
- Place on waxed paper, cover and refrigerate until service.
- Oil grill rack and preheat grill to medium-high. Add burger to hot grill and cook on one side for about 5 minutes, flip and cook on the other side for about 4 minutes more on medium-high.
- Transfer to a cooler part of the grill and continue to cook a bit longer - until cooked to 165 degrees F, about 5 more minutes.
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| Service |
| 8 Each multi-grain rolls, split and lightly toasted |
| As needed green leaf lettuce, washed, drained and chilled |
| As needed roasted red peppers |
| As needed thinly sliced red onion rings |
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- Spread Dill Dijon Mayonnaise on lightly toasted rolls.
- Place turkey burgers on rolls and garnish each burger with lettuce, onions and roasted red peppers.
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