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.

basil turkey burger
The National Turkey Federation


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
3 -- medium eggplants, peeled and sliced thin
3 -- medium zucchini, sliced thin on the bias
1/3 cup olive oil
3 tablespoons fresh basil, chiffonnade
1 tablespoon balsamic vinegar
2/3 cup prepared mayonnaise
-- Freshly ground black pepper
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


  1. 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.
  2. To prepare the vegetables, toss sliced vegetables in a mixing bowl with oil and pepper.
  3. To prepare the mayonnaise, combine basil, vinegar and mayonnaise in a small mixing bowl. Season with pepper. Cover and chill in refrigerator.
  4. Prepare grill. Place sliced vegetables on grill rack. Cook on both sides until tender. Reserve.
  5. Place turkey burgers on grill rack and cook, turning once until the internal temperature reaches 165F. Remove to an oven-proof dish.
  6. 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.



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