Using turkey in this recipe cuts out a lot of fat compared to a normal burger. Using the pesto as a mix-in with the meat allows it to retain some of its moisture and creates a juicy, delicious meal.
Makes : 4 burgers
1.2 lb lean ground turkey
1 bunch of basil, washed and leaves trimmed
1/2 cup roughly chopped pine nuts or walnuts
2 cloves of garlic
1/4 cup Parmesan cheese
1/3 cup (or so) olive oil
4 whole wheat sesame hamburger buns
1/2 small red onion, thinly sliced
1 ball fresh mozzarella, thinly sliced
1 1/2 cups arugula
1/8 cup mayonnaise
1 tomato, thinly sliced
1 avocado, sliced
- Combine 1 cup packed basil leaves, garlic, and nuts in a small food processor and pulse until finely ground. Drizzle in olive oil until the pesto becomes a thick sauce consistency. You don’t want it too wet or it won’t absorb well in the turkey meat. Remove from processor and fold in Parmesan cheese.
- Separate a heaping tablespoon of pesto and mix with the mayonnaise. Set aside in the refrigerator until ready to serve.
- Use a big mixing bowl to combine pesto and ground turkey. You want to see green in most of the burger, so get your hands dirty! Form the turkey into four, 1/3 lb burgers. Keep them flat and large, as they shrink during cooking.
- You can cook these on the grill or in a saute pan depending on what you have available. The key to keeping turkey moist is to cook on a low temperature. Have patience! Cook for 12-15 minutes, or until juices run clear. After about 12 minutes, put slices of mozzarella on each burger and cover to melt. Remove from heat.
- Toast the buns on the grill on in the oven by spraying with a little bit of olive oil until they have a little crunch.
- Serve each burger with a dab of pesto mayo, red onion, tomato, and arugula.