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Dinner recipe · from the recipe book

Turkey Basil Patty Melts in Lettuce

Juicy herbed turkey patties topped with melted mozzarella and blistered cherry tomatoes, tucked into crisp romaine with a garlicky basil-Parmesan drizzle.

Turkey Basil Patty Melts in Lettuce

Ingredients

  • 1¼ lb600 gGround turkey, 93% lean
  • ½ cup chopped80 gYellow onionfinely grated
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gOlive oil
  • 4 oz110 gPart-skim mozzarellasliced
  • 1⅔ cups250 gCherry tomatoeshalved
  • ¾ cup leaves20 gFresh basilfinely chopped
  • 3 tbsp grated20 gGrated Parmesan
  • 1 tbsp15 gLemon juice
  • 6⅓ cups chopped300 gRomaine lettucelarge leaves separated, washed and dried

Steps

  1. Prepare first: grate the onion, mince the garlic, halve the cherry tomatoes, chop the basil, slice the mozzarella, and wash and dry the romaine leaves.
  2. Make the drizzle: in a small bowl stir the basil, the Parmesan, the lemon juice, one third of the garlic and half of the olive oil. Set aside.
  3. In a large bowl, gently mix the ground turkey with the onion, the remaining two thirds of the garlic, the oregano, the salt and the black pepper. Shape into 8 thin oval patties.
  4. Heat one quarter of the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook 2 to 3 minutes until blistered; transfer to a plate.
  5. Add the remaining quarter of the olive oil to the skillet and cook the patties 4 to 5 minutes per side until browned and 165°F (74°C) in the center, in batches if needed.
  6. Top each patty with the mozzarella, cover the skillet and cook 1 minute more until the cheese melts.
  7. Lay 2 or 3 romaine leaves per plate, add 2 melted patties, spoon on the blistered tomatoes and finish with the basil drizzle. Serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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