In a large bowl, mix
together the ground turkey, bread crumbs, lemon zest, lemon juice, thyme, salt,
and pepper. Form into two (2) patties the same size as the bread you are
serving it on, place on a plate, cover with plastic wrap, and refrigerate until
ready to grill.
In a large frying pan with
olive oil, sauté onion until almost caramelized. Add bell pepper and sauté till
heated through and softened. Sprinkle with a little salt and pepper. Remove from
heat and set aside.
Preheat
barbecue grill; brush and oil the grates.
Grill turkey patties
approximately 5 to 6 minutes on each side or until internal temperature reaches
165 degrees F. on your
meat thermometer. Top each turkey patty with cheese slices during the last few
minutes of cooking to melt.
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
While the turkey patties
are cooking, Cut open the bread the size you want for this open face sandwich,
then cut in half for two servings, and butter each half. Grill bread slices, opened
end down to form grill marks, or toast in toaster.
Place one
turkey burger on each grilled bread slice. Place tomato slices on top of the
melted cheese, then arrange grilled red pepper pieces, and then grilled red
onion slices over the top.
At this point you
can add any condiments you desire.
Serve with a colorful
green salad dressed with vinaigrette of your choice.
Makes 2
large Open-Face Sandwiches.
