Basil Turkey Burgers with Grilled Vegetables and Muenster Cheese
- Yield 12 servings
These turkey burgers star fresh basil, sweet onions and muenster cheese, topped with grilled eggplant and zucchini and served on a Kaiser roll.
Ingredients
- Turkey Burgers:
- 3 pounds ground turkey
- 1/3 cup fresh basil, chiffonnade
- 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
- -- Freshly ground black pepper
- Vegetables:
- 3 -- medium eggplants, peeled and sliced thin
- 3 -- medium zucchini, sliced thin on the bias
- 1/3 cup olive oil
- Mayonnaise:
- 3 tablespoons fresh basil, chiffonnade
- 1 tablespoon balsamic vinegar
- 2/3 cup prepared mayonnaise
- -- Freshly ground black pepper
- 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 -- Kaiser rolls
Instructions
- To prepare the turkey burgers, 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.
- To prepare the vegetables, toss sliced vegetables in a mixing bowl with oil and pepper.
- To prepare the mayonnaise, combine basil, vinegar and mayonnaise in a small mixing bowl. Season with pepper. Cover and chill in refrigerator.
- Prepare grill. Place sliced vegetables on grill rack. Cook on both sides until tender. Reserve.
- Place turkey burgers on grill rack and cook, turning once until the internal temperature reaches 165F. Remove to an oven-proof dish.
- Place 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.
Recipe provided by Production Chef Barry Greenberg, University of Iowa, Iowa City.






