Pesto Mozzarella Turkey Burgers are filled with the Italian flavors of pesto, sun-dried tomato, and mozzarella cheese. The perfect dinner to satisfy your burger cravings.
Jump to RecipeWarmer weather is finally on the way (at least in St. Louis), and I couldn't be happier! Time for warm weather walks outside, hanging out on the patio, and of course grilling!
Whether you're looking for a weeknight meal, or a weekend crowd-pleaser, these burgers are the answer! Add a toasted ciabatta bun and some pesto mayonnaise, and you're ready to go!
The Perfect Burger
Grilling the perfect burger really isn't as difficult as you may think! Here are a couple tricks to perfectly grilled burgers:
- Keep the burgers cold to help them from falling apart. You'll want to make sure to keep the burgers in the refrigerator up until they are transferred to the grill.
- Don't fuss around or flip the burgers too many times. Burgers, especially those made from ground turkey, can fall apart or crumble easily. Be patient, and don't mess with the burgers much (one flip, that's all you need).
- Prior to adding the burger patties to the grill, make a depression in the center of the patty using your thumb. This will prevent the burger from puffing up and becoming rounded.
- Don't smash the burgers with a spatula. Keep all the juice inside so the burgers are nice and juicy!
Meat Thermometer
I've said it once, and I'll say it again - meat thermometers are the bomb.com! And, in my opinion, one of the only fool-proof methods for getting the perfect burger every single time! The recommended internal temperature for poultry is 165°F. Use an inexpensive meat thermometer to make sure that not only is the meat is safe to eat, but that it remains moist and juicy.
Pesto Mozzarella Turkey Burgers
Ingredients
For the Pesto Mayonnaise
- 1 cup olive oil mayonnaise
- 1 tablespoon pesto
- 1 lemon juiced
- 2 cloves garlic finely minced
- ¼ teaspoon salt
For the Turkey Burgers
- 36 ounces ground turkey (85% lean, 15% fat)
- ½ medium onion finely diced
- ½ cup sun-dried tomatoes roughly chopped into small bite-sized pieces
- ½ cup pesto
- 4 cloves garlic finely minced
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces fresh mozzarella cheese sliced
- 6 ciabatta rolls
- tomato, for serving
- romaine lettuce, for serving
Instructions
For the Pesto Mayonnaise
- To a small bowl, combine mayonnaise, pesto, lemon, garlic, and salt. Stir until combined. Allow mayonnaise mixture to sit in the refrigerator until burgers are ready to serve.
For the Turkey Burgers
- Preheat the grill to high (450°F - 500°F).
- To a medium bowl, combine ground turkey, onion, sun-dried tomatoes, pesto, garlic, oregano, salt, and pepper. Using your hands, mix until fully combined.
- Divide the turkey mixture into six 6-ounce patties. Using your thumb, make a depression in the center of the patty to keep them from puffing up on the grill. Sprinkle each side of the patty with additional salt and pepper, as desired. Keep burgers cold in the refrigerator until ready to cook on the grill.
- To serve, toast a ciabatta roll. Top roll with a spread of pesto mayonnaise, tomato, lettuce, and a burger patty.
Notes
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Yum
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