Basil Turkey Burgers with Grilled Vegetables & Muenster Cheese Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			TURKEY BURGERS: 1 1/2 pounds ground turkey 1/6 cup fresh basil 5 ounces sweet onion, minced 2 large eggs 2 ounces Parmesan cheese, grated 1 1/2 tablespoons balsamic vinegar 1 cups panko or coarse style bread crumbs salt and freshly ground black pepper GRILLED VEGETABLES: 1 large eggplant, peeled and sliced thin 1/6 cup olive oil YOGART SAUCE; 1 1/2 tablespoons fresh basil 1/2 tablespoon balsamic vinegar 1/3 Greek Yogart 12 oz muenster cheese kaiser or hamburger buns
			FOR THE TURKEY BURGERS: Gently and thoroughly combine ground turkey, basil, onion, eggs, Parmesan, vinegar, bread crumbs, salt and black pepper. Form into 5-ounce patties. Cover and reserve in refrigerator. FOR THE YOGART SAUCE: Combine basil, vinegar and greek yogart in a small mixing bowl. Season with salt and pepper. Cover and chill in refrigerator. GRILLING: Toss sliced eggplant in a mixing bowl with oil and salt and pepper. Place sliced eggplant on char-grill. Cook on both sides until tender. Reserve. Grill turkey burgers on char-grill, turning once until the internal temperature reaches 165 degrees F. Remove to an oven-proof dish. TO ASSEMBLE: Assemble grilled eggplant on top of turkey burgers. Top each burger with 2-ounces of 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.