½cupsun-dried tomatoesroughly chopped into small bite-sized pieces
8ouncesfresh mozzarella cheesesliced
tomato, for serving
romaine lettuce, for serving
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.
Cook burgers for 3-5 minutes on each side, or until they reach an internal temperature of 165°F. During the last few minutes of cooking, add 1-2 slices of mozzarella to top of burger. Cover the grill and allow cheese to soften and melt.
To serve, toast a ciabatta roll. Top roll with a spread of pesto mayonnaise, tomato, lettuce, and a burger patty.
Store leftover burger patties in a sealed container in the refrigerator for up to 3 days.