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Writer's pictureFrancesca Loomis

Juicy Turkey Burger

I am not one to order a turkey burger when I go to a restaurant because I find them sort of boring and dry. So when the idea of making turkey burgers for dinner came up I was a little hesitant but I was open to trying something new. I have been on a pesto binge lately and thought that a turkey burger might pair well with pesto… let’s just say I’ve had at least 5-6 turkey burgers since.


Turkey burgers can be made on a grill or griddle, I’ve personally only made them on a griddle. Toppings are just suggestions, you can omit or exchange anything you want. If you want to keep this meal light and lean, omit the bacon and egg (I promise it’s tasty either way!).

Yield: 3 burgers


Ingredients (burger):

1 lb ground turkey (93/7 recommended)

1/4 cup grated parmesan

1/4 minced sun-dried tomatoes in oil (roasted peppers in oil can be substituted)

2 garlic cloves, minced

Salt and pepper to taste

3 burger buns (ciabatta rolls also work)


Toppings:

Fresh mozzarella

Basil pesto

Arugula

Tomato, 1 slice per burger

Bacon (optional)

Egg (optional)



Directions:

Combine all burger ingredients minus the buns in a bowl and combine with your hands. Make 3 burgers patties, approx 165-175g each. Heat up your griddle to 350 or medium-high heat. If adding bacon and eggs, first cook the bacon, then the eggs, and place them on a paper towel to soak up excess grease. Do not clean off your griddle. Instead, cook the burgers in the leftover bacon grease. If not using bacon or eggs you can place the burgers directly on your heated grill/griddle. Cook burger until the center is no longer pink. Place cheese on top of burger just before it is done and after you made your last flip so that it melts. Toast your burger buns if desired. Spread about 1 tbsp of pesto on the inside of your burger bun. Place burger with cheese onto bun. Top with arugula, tomato, bacon and egg (if using).


Recipe inspired by The Lemon Bowl

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