Turkey Burgers

Yield: 8 burgers
Ingredients:
3 tbsp. olive oil, divided
1/3 cup finely chopped red onion
4 cloves garlic, minced
2 lbs. ground turkey
1 tsp. kosher salt
1 tsp. black pepper
¼ cup chopped parsley
1 tbsp. minced fresh rosemary
1 tbsp. minced fresh sage
2 tsp. fresh thyme leaves

Directions:
Heat the coals of a grill to medium-high. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion and sauté about 3 minutes. Add the garlic and cook about 2 minutes longer, until the onion is tender. Remove from the heat and transfer to a large mixing bowl; let cool.
Once the onion mixture has cooled, add the ground turkey, salt, pepper and herbs to the bowl. Mix well so everything is evenly blended. Mix in the remaining 1 tablespoon olive oil. Form the mixture into 8 equal sized patties. When you are ready to grill, oil the grates of the grill with additional olive oil or vegetable oil. Cook until evenly browned and cooked through, about 4-6 minutes per side. Serve with toasted buns, lettuce, tomatoes, and condiments as desired.

Stuffed Turkey Burgers

Ingredients:
1 1/4 pounds lean ground turkey breast
1/2 cup chopped roasted red peppers
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoons salt
Freshly ground black pepper

Directions:
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

Grilled Portabella and Brie Burgers

Ingredients:
2 large Portabella mushroom caps
1-2 zucchini, sliced thinly longways
1-2 summer squash, sliced thinly longways
4-5 tablespoons of balsamic vinegar
2 tablespoons of olive oil
salt and pepper
1-2 roasted red peppers, fresh or jarred, sliced thinly
handful of fresh basil leaves
2 thin slices of Ile de France Brie cheese
2 French hamburger buns

Directions:
Place mushroom caps and sliced veggies in a large shallow baking dish. Sprinkle with balsamic vinegar, olive oil, salt and pepper and let marinate for 15 minutes. Place veggies over medium heat on grill and cook approximately 5 minutes on each side or until you veggies start to soften and you see grill marks. Place sliced buns on grill rack and watch carefully until lightly toasted.Layer mushroom caps on bottom of your buns, top with slices of zucchini, squash and roasted red peppers. Top with 3-4 basil leaves. Spread brie on top half of warm bun and serve.