I’m a big burger fan, and so are my boys. But we try to not eat too much red meat, and so I often make veggie burgers, salmon burgers and turkey burgers. Recently we tried a batch with a spoonful of pesto – not surprisingly, the basil, garlic, Parmesan cheese, nuts and oil moistened the patties and added a ton of flavor. This juicy burger is a keeper.
Of course it’s always cheaper to buy ground turkey in a bigger package; I like to bring it home and mix up a big batch of seasoned meat, shape them into patties and freeze (with squares of waxed paper or parchment in between each pattie) for meals down the road. On days when I don’t have a plan for dinner, I can pull a few out of the freezer and thaw them in the fridge over the course of the day, then toss them on the grill for a ten minute meal. (This recipe can be easily doubled or tripled.)
Turkey Burgers with Pesto
1 lb lean ground turkey
1/2 cup bread crumbs
2 heaping spoonfuls basil pesto
1 garlic clove, crushed
1/2 cup crumbled feta or 4 slices provolone (optional)
In a medium bowl, combine the turkey, bread crumbs, pesto, egg and garlic, mixing gently with your hands without overworking the mixture. If you like, blend in some crumbled feta.
Shape the mixture into patties whatever size you like – small ones make great sliders – and preheat your grill. (Alternatively, refrigerate until you’re ready for them, or wrap well – with squares of waxed or parchment paper between each patty – and freeze for up to 6 months.)
Cook the burgers on a well oiled preheated grill for 4-5 minutes per side or until just cooked through, flipping only once. If you like, top with a slice of provolone or other meltable cheese after the first flip, closing the lid of the barbecue to help it melt. Makes 4-6 patties.