Microwave on high 30 seconds. Heat 2 tablespoons of olive oil in a sauté pan.
Add in the turkey and mix until just combined.
Garlic pesto turkey burgers. Add 1/2 cup feta to burger mix (optional). This crispy turkey patty is seasoned with sage and thyme and then combined with the tangy sweetness of cranberry mayo to create a delectable burger. Spread arugula pesto over toasted burger bun tops.
Add turkey, bread crumbs and egg to the remaining pesto in the large bowl. Add ground turkey and mix well. Paul’s pesto burgers are full of strong garlic and cheesy flavors while the turkey pesto burgers are lighter and can be topped with fresh basil and arugula to accent this sweet summer quality.
Place the burgers in the skillet and cook until the burgers are done, about. With sun dried tomatoes and a little grated parmesan cheese, the mild turkey has plenty of flavor. I like to do this by taking a large mason jar lid, placing plastic wrap on the inside.
In a large bowl add the ground turkey, pesto, balsamic vinegar, garlic and onion powder, salt and pepper. Combine ground turkey, garlic, and pesto until well combined. Notify me of new posts via email.
This week, we’ve two different recipes exploring pesto burgers. Place patties and zucchini slices on grill. Season with salt and pepper.
In a large bowl combine breadcrumbs, onion, parsley, shredded carrots, oregano, zest, garlic, dijon, and salt & pepper and mix well. Transfer the mayo pesto into a bowl, cover, and place in the fridge while you make the. The fastest and easiest way to cook the burgers is on the stove top.
Happy unofficial start to summer everyone! Shape into 3 equally sized patties. Grill pesto burgers for about 5 minutes per side to make sure they are no longer pink in the middle.
Form the turkey into 4 equal size patties for the burgers. Very finely chop almonds in processor. Combine all your pesto mayo ingredients into your blender or food processor and blend until smooth.
Add the red pepper and onion, and sauté for approximately 5 minutes. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Using your hands, mix until fully combined.
Place half the pesto in small bowl and mix with mayonnaise. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Mix together ground turkey, pesto, garlic, flax meal and spinach in a bowl until evenly blended.
Use your hands to combine the ingredients. Notify me of new comments via email. And if that wasn’t already a feast on its own, add tender mixed greens with roasted pecans, dried cranberries, and a.
Shape into 4 burgers and cook on either a grill pan or sauté pan. I don't bother to turn the burgers. In a large bowl add lean ground turkey meat, garlic, onion, pesto and salt and pepper and mix with clean hands until just combined.
Layer zucchini slices, turkey burgers, tomato slices, red onion and arugula. In a large bowl, mix together the ground turkey, salt, pepper, garlic powder, and cooled red pepper and onions. Divide the meat mixture into four equal balls and shape them into patties.
These turkey pesto burgers are lean but incredibly moist and tasty thanks to pesto. With turkey mixture form 2 inch round slider. Sprinkle with seasoned salt halfway through cooking.
In a large bowl combine dry pesto mix and vinaigrette, stirring to combine; Sprinkle garlic powder over each half. Salt and pepper as desired.
Salt and pepper as desired. Instead, the burgers get a tasty topping of sliced tomatoes and mozzarella cheese. Place on grill (already heated to medium heat for the turkey burgers) and toast until lightly golden.
In a large bowl, combine the turkey, jalapenos, garlic, and spices.