One of the best parts of summer is having tomatoes at the ready for whenever I feel like having something with tomato. Simple enough, no? So when I picked up some turkey burgers to cook on the grill this Labor Day weekend, my first thought was “hmm… what do I put on them?” because well… turkey can be kind of bland.
My tomato crop in the garden has been rather lacking, but I managed to find a couple, and pulled a few basil leaves off the basil plant. I was then ready for dinner!
I had bought the 93% lean turkey, and knew I’d have to watch them carefully because there’s not a lot of fat in there to burn off. As soon as I put them on the grill, I sprinkled them with a McCormick’s roasted garlic and red pepper seasoning, sort of as an insurance policy. Then I sliced my tomatoes, washed the basil and sprayed the buns with some non-stick spray. After I flipped the burgers, I put the buns on the top level of the grill.
After a few minutes – long enough to toast the buns a bit, I placed the basil leaves on the burger patties, and then placed the tomato slices on top of them – to keep them on there. I closed the grill, ran in the house for the cheese. I then topped the burgers with a slice of provolone cheese.
On the bun, I just used some Kraft Olive Oil light mayo and this thing was TO DIE for. Like, it was so good, I’m making them again tonight good. Neglible amount of fat, huge on taste, and at about a buck a piece, not TOO bad on the wallet. Especially when you consider what a restaurant charges for something like this!