Recipe courtesy of Sonya Georgen
Recipe courtesy of Sonya Georgen
Show:
Ultimate Recipe Showdown
Episode:
Ultimate Recipe Showdown: Burgers
Turkey Burgers with Prosciutto and Melon
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- Level: Easy
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 877
- Total Fat
- 40 g
- Saturated Fat
- 11 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 51 g
- Cholesterol
- 142 mg
- Sodium
- 1394 mg
- Level: Easy
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 877
- Total Fat
- 40 g
- Saturated Fat
- 11 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 51 g
- Cholesterol
- 142 mg
- Sodium
- 1394 mg
Ingredients
Directions
- Preheat grill pan on stovetop to medium-high heat.
- In a large mixing bowl, combine ground turkey, grated onion, garlic, 2 tablespoons basil, seasoned salt and pepper. Form mixture into 6 patties. Set aside.
- Brush grill pan with olive oil.
- Place patties on grill pan. Cook on each side for 5 to 6 minutes or until cooked thoroughly.
- While burgers are cooking, preheat a large nonstick skillet on the stovetop. Place prosciutto slices in skillet and cook until crispy. Set aside.
- In a small bowl, combine mayonnaise, lemon juice and remaining 2 tablespoons basil. Set aside.
- When the turkey burgers are cooked, top with provolone and heat until melted. Remove burgers from grill pan and place on a tray. Cover with foil tent to keep burgers warm.
- Place split ciabatta rolls cut side down on grill pan to toast. When golden brown, remove rolls from grill pan and spread mayonnaise on top halves of rolls.
- Cut cantaloupe slices to fit on roll and place on bottom halves of rolls. Top with burgers, and prosciutto and cover with tops of rolls. Serve immediately.
