Basil Turkey Burgers with Grilled Vegetables and Muenster Cheese

basil turkey burger
The National Turkey Federation
  • Yield: 12 servings


Turkey Burgers:
3pounds ground turkey
1/3cup fresh basil, chiffonnade
9ounces sweet onion, minced
3-- large eggs
3ounces Parmesan cheese, grated
3tablespoons balsamic vinegar
2cups 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
1/3cup olive oil
3tablespoons fresh basil, chiffonnade
1tablespoon balsamic vinegar
2/3cup prepared mayonnaise
-- Freshly ground black pepper
12ounces 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.

Nutritional Info *per serving

  • Calories 776
  • Fat 41g
  • Cholesterol 168mg
  • Sodium 1272mg
  • Carbohydrate 56g
  • Fiber 7g
  • Sugars 8g
  • Protein 41g