Ingredients
| 4 | frozen JENNIE-O® 1/3 LB Turkey Burgers |
| ¼ | cup shredded mozzarella cheese |
| ¼ | cup gorgonzola cheese crumbles |
| 4 | sliced burger buns |
| Pesto Parmesan Aioli; recipe follows | |
| 1 | cup baby arugula leaves |
| ½ | cup sautéed mushrooms |
| ½ | cup grilled red onions |
| Manchego Crisps; recipe follows |
| Parmesan Pesto Aioli | |
|---|---|
| ½ | cup mayonnaise |
| ½ | cup pesto |
| ¼ | cup grated Parmesan cheese |
| Manchego Crisps | |
|---|---|
| 1⅓ | cups shredded Manchego cheese |
Directions
Prepare burgers according to package instructions. Always cook to well-done, 165°F as measured by a meat thermometer.
Heat broiler to HIGH. Transfer burgers to a rimmed sheet pan. Top each burger with 1 tablespoon shredded mozzarella and 1 tablespoon gorgonzola crumbles. Broil for 1 minute, or until cheese melts completely. Remove from broiler.
On cut sides of each bun, spread Pesto Parmesan Aioli. Top bottoms of buns with arugula leaves. Add burger. Top each burger with mushrooms, red onions, Manchego Crisp and bun tops.
For the Parmesan Pesto Aioli
In bowl combine ingredients.
For the Manchego Crisps
Heat oven to 325°F. Line a rimmed baking sheet with parchment paper.
Create 4 (6-inch) circles of shredded cheese on prepared sheet.
Bake 8 to 10 minutes, or until cheese is golden brown and crispy. Let cool on pan.
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