|A summer classic turkey burger blanketed with grilled vegetables of|
zucchini, eggplant, and red onion.
Topped with a slice of Jersey tomato and
a dollop of lemon basil mayonnaise.
My guilty pleasure!
A pkg. of ground turkey/or chicken ( you may substitute with ground beef or any meat you so desire).
1 very fresh small zucchini shredded
1 clove minced garlic
1 minced shallots
1/4 cup of roughly chopped lemon basil
My amazing dry rub or simply salt and black pepper
1/4 cup of grated parmessan cheese
2 tablespoons of buttter milk (optional)
1 tablespoon of olive oil
Bread crumbs - for lightly dredging the burgers
Canola oil for cooking the burger
Combine all of the above in a large bowl except for the bread crumbs and canola oil
Form into a patty, dredge in bread crumbs lightly and cooked in a very hot cast iron pan with canola oil. Wait for the sides of the patty to turn golden before flipping. Drain on a tray with paper towel.
Note: you could also cook the burgers on a grill and skip the bread crumb dredging
Lemon Basil Mayonnaise:
Leaves of 1 bunch of lemon basil/rinse and put in a salad spinner to dry
1 clove of garlic (optional)
1 teaspoon of fresh lemon juice
1/4 cup of mayonnaise
A bit of salt
Combine all of the above on a cuisinart and pulse until combined.