Stacked Turkey Burger Grille

Servings: 8


  • 8 Perdue® Turkey Burgers — woodfire grille
  • 2 whole Large Red onions — sliced into 8 thick slices
  • 2 lbs. Large Yellow squash — sliced into 8 thick slices
  • 8 whole Large Portobello mushroom caps
  • 8 slices Provolone cheese
  • 1 lb. Mixed Field greens
  • 3 oz. Butter
  • 1/4 c. olive oil
  • 3 tbsp. red onion — chopped
  • 3/4 c. Balsamic vinegar
  • 8 oz. Jarred Roasted red peppers
  • 1 c. Low-fat Mayonnaise
  • freshly ground black pepper
  • Salt


  1. In a small skillet, melt butter and 2 T. olive oil. Add chopped onions and saute lightly.
  2. Add balsamic vinegar and bring to a boil. Lower heat and reduce until slightly thickened.
  3. Place 7 oz. of the drained roasted red peppers in a food processor and puree. Add mayonnaise, salt & black pepper to taste, and process to blend.
  4. Brush PERDUE® turkey burgers, sliced red onions, sliced squash and Portobello mushrooms with remaining olive oil.
  5. Over medium heat, grill all items until burger is done and vegetables are tender.
  6. Stack, from bottom up, grilled squash, mushroom, onion, provolone cheese and top with turkey burger. Cover for 30 sec. for cheese to melt.
  7. Chop remaining 1 oz. of red peppers. To plate, place 2 oz. of field greens in center of individual serving plate. Top with grilled stack and drizzle balsamic vinegar reduction over top and down sides.
  8. Place ½ tsp. of chopped red peppers in center of burger stack. Dollop dime-sized dots of red pepper cream sauce around edge of plate.