Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.

Turkey Burgers:
* 1 lb. ground turkey
* 2 Tbsp. fresh basil leaves, chiffonade
* 1/4 c. chopped onion
* 1 large egg
* 1 oz. Parmesan cheese, grated
* 1 Tbsp. balsamic vinegar
* 2/3 c. panko or coarse style bread crumbs
* 1/4 tsp. each salt and freshly ground black pepper

Vegetables:
* 1 medium eggplant, peeled and sliced thin
* 1 medium zucchini, sliced thin on the bias
* 2 Tbsp. olive oil

Mayonnaise:
* 1 Tbsp. fresh basil, chiffonade
* 1 tsp. balsamic vinegar
* 1/4 c. prepared mayonnaise

Assembly:
* 1/2 lb. Muenster cheese, sliced thin
* 4 leaves leaf lettuce
* 8 thin slices red ripe tomato
* 4 each Kaiser rolls, split

Turkey Burgers:
1. Gently and thoroughly combine ground turkey, basil, onion, eggs, Parmesan, vinegar, bread crumbs, salt and black pepper.
2. Form into 5 oz. patties. Cover and reserve in refrigerator.

Vegetables:
1. Toss sliced vegetables in a mixing bowl with oil and salt and pepper.

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

Grilling:
1. Place sliced vegetables on char-grill. Cook on both sides until tender. Reserve.
2. Grill turkey burgers on char-grill, turning once until the internal temperature reaches 165°F. Remove to an oven-proof dish.

Assembly:
1. Assemble grilled eggplant and zucchini on top of turkey burgers.
2. Top each burger with 2 oz. of Muenster cheese. Melt in preheated broiler.
3. 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 kindly provided by: Production Chef Barry Greenberg at the University of Iowa, Iowa City, IA.

Chardonnay / Pinot Grigio, Chardonnay, Fumé Blanc, Pinot Grigio-Pinot Bianco