The University of Iowa’s Chef Barry Greenberg is enlightening the palates of health-conscious students campus-wide with creative, cost-effective turkey recipes that keep co-eds coming back for more.
“Turkey allows us to answer our customer’s wish to eat healthy and allows our chefs to be creative by taking advantage of turkey’s versatility.” – Chef Barry Greenberg
3 lbs Ground Turkey
1/3 c fresh basil, chiffonade
9 oz sweet onion, minced
3 Large eggs
3 oz Parmesan cheese, grated
3 tbsp balsamic vinegar
2 c panko or coarse style bread crumbs
Freshly ground black pepper To Taste
3 Medium eggplants, peeled and sliced thin
3 Medium zucchini, sliced thin on the bias
1/3 c olive oil
3 tbsp fresh basil, chiffonade
1 tbsp balsamic vinegar
2/3 c prepared heavy-duty mayonnaise
12 oz Muenster cheese, sliced and each slice cut in half
12 Leaves leaf lettuce, washed, dried and chilled
24 Thin Slices red ripe tomato
12 Each Kaiser rolls
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.
Toss sliced eggplants and zucchini in a mixing bowl with oil and pepper.
Combine basil, balsamic vinegar and mayonnaise in a small mixing bowl. Season with pepper. Cover and chill in refrigerator.
Place sliced vegetables 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.
Assemble 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.
776 Total Calories
41 g Total Fat
12 g Saturated Fat
168 g Cholesterol
1272 mg Sodium
56 g Total Carbohydrates
7 g Dietary Fiber
8 g Sugars
41 g Protein