To differentiate burger offerings, start with a different base. Here, leaner ground turkey stands in for ground beef, and Asiago cheese adds a layer of dairy protein. Sauteed apples and cranberries complement the burgers with fruity flavors.
Instead of cornmeal, Chef Jaeckle uses local grits for his polenta to give it a more rustic texture and appearance. If oyster mushrooms are not available, shiitakes, maitakes or portobellos can be substituted.
The humble ham-and-cheese sandwich gets an upgrade with black forest ham, Brie, arugula and a turn in the panini press. It’s an easy grilled sandwich to prepare to order, and is often requested at Morrison’s dining venues.