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.

Apple Infused Balsamic Vinegar 250ml front of bottle

Vignoli Extra Virgin Olive Oil IGP Toscana - Medium front of 16.9oz bottle

Ingredients

Serves:3

Imperial Metric

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

Preparation

Imperial Metric

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.

For this recipe you need

Apple Infused Balsamic Vinegar

Extra Virgin Olive Oil IGP Toscana - Medium

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Lunch and Dinner

Vegetarian

Gluten free

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