Special cheesy turkey burger
Whether you're a burger master or just starting out, here’s a simple and delicious recipe for a super-tasty, ultra-crispy turkey patty.
Ingredients
Serves:
3
- 10.5 oz ground turkey
- ½ cup PDO Parmigiano Reggiano cheese, aged 24 months
- 1/3 cup fine breadcrumbs
- 2 tablespoons Vignoli IGP Toscana Extra Virgin Olive Oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 medium burger buns
- Sweet mustard sauce, to taste
- Vignoli Apple-Infused Balsamic Vinegar
- 2 cups baby lettuce leaves or baby spinach leaves
- 300 grams ground turkey
- 30 grams PDO Parmigiano Reggiano cheese, aged 24 months
- 30 grams fine breadcrumbs
- 2 tablespoons Vignoli IGP Toscana Extra Virgin Olive Oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 medium burger buns
- Sweet mustard sauce, to taste
- Vignoli Apple-Infused Balsamic Vinegar
- 2 cups baby lettuce leaves or baby spinach leaves
Directions
-
Preheat the grill to 410°F (210°C) in direct mode.
-
In a bowl, combine the ground turkey, PDO Parmigiano Reggiano, breadcrumbs, and Vignoli IGP Toscana Extra Virgin Olive Oil. Season with salt and freshly ground black pepper, then mix well.
-
Weigh the mixture and divide it into three equal parts. Shape each portion into a patty using a 3.5-inch (9 centimeters) round cookie cutter.
-
Grill the patties for about 4 minutes per side, or until golden brown and cooked through (no longer pink in the center).
-
Slice the burger buns in half.
-
Spread a small amount of sweet mustard sauce onto the cut side of the bottom buns.
-
Place the patties on the buns and drizzle with Vignoli Apple-Infused Balsamic Vinegar to taste.
-
Top with baby lettuce or baby spinach leaves, and drizzle lightly with Vignoli IGP Toscana Extra Virgin Olive Oil.
-
Spread a little mustard sauce on the cut side of the top buns, then place them on top of the veggies.
-
Serve immediately.
- Preheat the grill to 410°F (210°C) in direct mode.
- In a bowl, combine the ground turkey, PDO Parmigiano Reggiano, breadcrumbs, and Vignoli IGP Toscana Extra Virgin Olive Oil. Season with salt and freshly ground black pepper, then mix well.
- Weigh the mixture and divide it into three equal parts. Shape each portion into a patty using a 3.5-inch (9 centimeters) round cookie cutter.
- Grill the patties for about 4 minutes per side, or until golden brown and cooked through (no longer pink in the center).
- Slice the burger buns in half.
- Spread a small amount of sweet mustard sauce onto the cut side of the bottom buns.
- Place the patties on the buns and drizzle with Vignoli Apple-Infused Balsamic Vinegar to taste.
- Top with baby lettuce or baby spinach leaves, and drizzle lightly with Vignoli IGP Toscana Extra Virgin Olive Oil.
- Spread a little mustard sauce on the cut side of the top buns, then place them on top of the veggies.
- Serve immediately.
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