You are here: Home » Recipes » Basil Turkey Burgers with Grilled Vegetables and Muenster Cheese Basil Turkey Burgers with Grilled Vegetables and Muenster Cheese Recipe by National Turkey Federation 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. The National Turkey Federation PrintEmail Ingredients Turkey Burgers:3 pounds ground turkey1/3 cup fresh basil, chiffonnade9 ounces sweet onion, minced3 -- large eggs3 ounces Parmesan cheese, grated3 tablespoons balsamic vinegar2 cups panko or coarse-style bread crumbs -- Freshly ground black pepperVegetables:3 -- medium eggplants, peeled and sliced thin3 -- medium zucchini, sliced thin on the bias1/3 cup olive oilMayonnaise:3 tablespoons fresh basil, chiffonnade1 tablespoon balsamic vinegar2/3 cup prepared mayonnaise -- Freshly ground black pepperAssembly:12 ounces Muenster cheese, sliced and each slice cut in half12 -- leaves leaf lettuce, washed, dried and chilled24 -- thin slices red ripe tomato12 -- 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.