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Basil Turkey Burgers with Muenster Cheese & Grilled Vegetables

Source: National Turkey Federation


Turkey Burgers

1 pound ground turkey

2 tablespoons fresh basil leaves, chiffonade

1/4 cup chopped onion

1 large egg

1 ounce Parmesan cheese, grated

1 tablespoon balsamic vinegar

2/3 cup panko or coarse style bread crumbs

1/4 teaspoon each salt and freshly ground black pepper


1 medium eggplant, peeled and sliced thin

1 medium zucchini, sliced thin on the bias

2 tablespoons olive oil


1 tablespoon fresh basil, chiffonade

1 teaspoon balsamic vinegar

1/4 cup prepared mayonnaise


1/2 pound Muenster cheese, sliced thin

4 leaves leaf lettuce

8 thin slices red ripe tomato

4 kaiser rolls, split

Instructions: 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.

Vegetables: Combine basil, vinegar and mayonnaise in a small mixing bowl. Season with salt and pepper. Cover and chill in refrigerator.

Mayonnaise:  Combine basil, vinegar and mayonnaise in a small mixing bowl. Season with salt and pepper. Cover and chill in refrigerator.

Place sliced vegetables on 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.

Assemble grilled eggplant and zucchini 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.

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Caribbean Turkey Burgers with Honey Pineapple Chutney

Source: National Turkey Federation

Serves:  4


Honey Pineapple Chutney

1 ripe fresh pineapple, peeled and cut into 1/2-inch slices

1 Llrge sweet onion, peeled and sliced 1/2-inch thick

1-1/2 tablespoons vegetable oil

1/3 cup honey

1/4 cup red wine vinegar

1 tablespoon grated orange peel

1 tablespoon peeled and grated fresh ginger root

1/4 teaspoon ground allspice

1/4 cup red bell pepper, seeded and minced

Turkey Burgers

1-1/4 pounds GROUND TURKEY, extra lean

1/2 cup Honey Pineapple Chutney

1-1/2 teaspoons Jamaican jerk seasoning

2 teaspoons vegetable oil

4 Hawaiian sweet sandwich rolls or potato burger buns, split and toasted

As needed butter lettuce leaves, washed, drained and chilled

Instructions: In a medium bowl, stir together the ground turkey, 1/2 cup honey pineapple chutney, jerk seasoning and 1/2 teaspoon black pepper.  Shape into 4 large flat patties and brush each with 1/2 teaspoon oil.

Using the direct grill method, grill burgers over medium coals for 5 to 8 minutes per side or until cooked to an internal temperature of 165 degrees F.

Serve on toasted buns lined with lettuce leaves. Place a heaping spoonful of chutney on top of each burger.

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Dijon Turkey Burgers

Source: National Turkey Federation

Serves:  4


Dill Dijon Mayonnaise

1/2 Cup mayonnaise

2 teaspoon s mustard

2 teaspoons fresh dill, minced

1/2 teaspoon  freshly squeezed lemon juice

Turkey Burgers

1-1/2 pounds ground turkey

1/2 cup grated Romano cheese

1/2 cup fresh bread crumbs

1 tablespoon Dijon mustard

1 teaspoon  Tabasco

1 teaspoon  Worcestershire sauce

1 large Clove fresh garlic, minced

1-1/2 teaspoon s chopped fresh thyme

As needed salt and freshly ground black pepper

Instructions: Place all ingredients in a medium sized bowl and mix lightly to incorporate all ingredients.  Shape into 6-ounce patties, about 1-inch thick.

Oil grill rack and preheat grill to medium-high. Add burgers to hot grill and cook on one side for about 5 minutes, flip and cook on the other side for about 4 minutes more on medium-high.  Transfer to a cooler part of the grill and continue to cook a bit longer - until cooked to 165 degrees F, about 5 more minutes.


Spread Dill Dijon Mayonnaise on lightly toasted rolls.

Place turkey burgers on rolls and garnish each burger with lettuce, onions and roasted red peppers.

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Grilled Turkey, Portabella Mushrooms and Vegetable Kebabs

Source: National Turkey Federation

Serves: 4


1-1/2 to 2 pounds turkey thighs, skinned, boned & cut into 1-inch cubes

2 whole portabella mushrooms, stemmed & quartered

1/2 cup green onions, chopped

1/3 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon Worcestershire sauce

2 teaspoons garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried tarragon

1/2 medium red bell pepper, seeded & cut into 1-inch cubes

1 small yellow squash, cut into 1/2-inch rounds

1 small zucchini, cut into 1/2-inch rounds

Instructions:  Place turkey cubes and mushroom quarters in a large, self-closing, plastic bag.

In small bowl combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate 2 hours or overnight.

Spray rack with non-stick vegetable oil spray. Prepare grill for direct heat cooking.

Drain turkey and mushrooms from marinade and discard marinade.

On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, peppers, yellow squash and zucchini.

Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, turning once. Cook thighs to an internal temperature of 170-175 degrees F.

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Grilled Turkey Salad with Dijon Mustard Dressing

Source: National Turkey Federation

Serves: 4


1pound turkey breast tenderloins or cutlets, grilled

12 to 16 cherry tomatoes, cut in half

12 to 16 small mushrooms, cut in half

1 small red onion, peeled, thinly sliced, separated into rings

1 medium sweet red pepper, cored, seeded and cut into long thin strips

1/2 cup parsley, coarsely chopped

1/3 to 1/2 cup Dijon mustard dressing, commercial or homemade*

4 cups torn mixed salad greens, chilled and divided

Coarsely ground black pepper

Homemade Dijon Dressing

1/3 cup white wine vinegar

1-1/2 teaspoon prepared Dijon-style mustard

1/2 teaspoon garlic juice or 1 garlic clove, peeled and minced

1/2 teaspoon sugar

Salt and pepper to taste

2/3 cup salad oil

 Instructions: With a sharp knife, cut grilled turkey across the grain into 1-1/2 " x 1/4" strips.

In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsley.  Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly. 

Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates.  Spoon turkey mixture onto lettuce-lined plates, dividing evenly.  Sprinkle each salad lightly with coarsely ground black pepper.

Dijon Dressing: Whisk the first 5 white wine vinegar, mustard, garlic juice/clove and sugar in a small bowl.  Gradually whisk oil into mixture until thickened and thoroughly blended.  Store covered in an airtight container in the refrigerator for up to 1 month.

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Turkey Satay with Peanut Sauce

Source: National Turkey Federation

Serves: 4



1 pound turkey breast

3 tablespoons milk

1 tablespoon olive oil

1 teaspoon soy sauce

1 tablespoon onion, minced

1/2 teaspoon red pepper flakes

1/2 teaspoon lemon zest

1/2 teaspoon fresh ginger root, minced

1/8 teaspoon coconut extract

As needed vegetable cooking spray

As needed bamboo skewers, soaked in ice water

Peanut Sauce

1 Clove garlic, minced

1 Tablespoon onion, chopped

1-1/2 Teaspoons fresh lemon juice

1/4 Teaspoon soy sauce

1/4 Cup smooth peanut butter

1/8 Teaspoon cayenne pepper

Dash coconut extract

1/4 Cup milk

Instructions: Cut turkey in half lengthwise and place between two 12-inch pieces of wax paper. Flatten each turkey piece and cut into 1-inch wide strips.

Combine milk, oil, soy sauce, onion, pepper flakes, lemon zest, ginger and coconut extract. Pour marinade over turkey strips and coat all strips. Cover, refrigerate and marinate turkey strips for at least 4 hours.  Weave turkey strips onto skewers. Discard marinade.

Lightly coat grill rack with vegetable cooking spray. Grill turkey strips about 4 inches from the heat for 2-3 minutes per side or until turkey is no longer pink in center.

In food processor, combine garlic and onion. Process for 10 seconds or until chopped.  Add lemon juice, soy sauce, peanut butter, cayenne, and coconut extract. Process 20 seconds or until blended. With motor running, slowly add milk through feeder tube. Process sauce until smooth and well blended. Microwave on high 20-30 seconds or until thickened.

Serve peanut sauce with turkey skewers.

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