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How this worksServings: 4
Ingredients
For the basil pesto:
- 1 cup packed fresh basil leaves
- 1 clove garlic, roughly chopped
- 1/8 cup walnuts, roasted
- 1/4 cup freshly grated Pecorino cheese
- 1/3 cup extra-virgin olive oil
- Coarse salt and freshly ground black pepper
For the tomato pesto:
- 1 garlic clove, chopped
- 3 tablespoons olive oil
- 1/4 cup drained bottled dried tomatoes packed in oil
- 1/8 cup packed fresh basil leaves
- 1 teaspoon balsamic vinegar
For the burgers:
- 24 ounces Ground turkey
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
- Coarse salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 8 slices havarti cheese
- Radish sprouts, or other microgreens
- 4 whole grain buns
Instructions
- Make the basil pesto: add basil, garlic, walnuts, and Pecorino to the bowl of a food processor and pulse until just mixed. With the processor running, add olive oil and blend until smooth. Season to taste with salt and pepper.
- Make the tomato pesto: in a small saucepan cook garlic in the olive oil over moderately low heat, stirring, until softened and cool. Add garlic and olive oil mixture, sun-dried tomatoes, basil, and balsamic to the bowl of a food processor. Pulse until just mixed then process until well mixed and smooth.
- Place turkey in a medium bowl and add thyme, rosemary, oregano, and 1 tablespoon of the basil pesto. Gently mix until combined. With wet hands, form four 6 ounce turkey patties. Season both sides of each patty with salt and pepper. Cook your patties using a hot oiled grill or pre-heated, lightly-greased cast iron pan until just cooked through. Internal temperature should read 165 degrees F on an instant-read thermometer. Just before the patties are done cooking, add 2 slices of cheese to each and cover to melt. Rest the patties on a cutting board for at least 5 minutes.
- While turkey is cooking, stir together mayonnaise and the rest of the basil pesto.
- Toast buns if desired. Dress with basil pesto mayo and sprouts. Place turkey patties on top then add tomato pesto, avocado, and top buns. Serve immediately.
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