Pesto Mozzarella Turkey Burgers Food

PESTO TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
• Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.

PESTO-MOZZARELLA TURKEY BURGERS

Steps:

• In a large bowl, combine the steak sauce, garlic, salt and pepper. Crumble turkey over mixture and mix well. Shape into eight thin oval patties. , Combine cheese and pesto. Spoon about 1/4 cup in center of four patties. Top with remaining patties; press edges firmly to seal., Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on bread with lettuce.

MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
• Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.

PESTO & MOZZARELLA-STUFFED BURGERS

Steps:

• Heat grill to medium heat.
• Mix meat, 2 Tbsp. pesto sauce and garlic just until blended; shape into 8 (1/4-inch-thick) patties. Combine 1/4 cup mozzarella and 1 Tbsp. of the remaining pesto sauce; spoon onto centers of 4 patties. Top with remaining patties; pinch edges together to seal.
• Grill 5 to 7 min. on each side or until done (160°F). Top with remaining mozzarella; grill 1 to 2 min. or until melted.
• Mix mayo, Parmesan and remaining pesto sauce until blended; spread onto bottom halves of rolls. Cover with burgers and tops of rolls.

ITALIAN TURKEY BURGERS

Steps:

• Combine turkey, olives, and oregano. Mix well. Form into four patties. Season to taste. Drizzle with olive oil.
• Grill turkey until done. Just prior to being done add cheese so it will melt.
• Meanwhile toast bread. Spread pesto on the inside of toasted "buns".
• Place cooked turkey patties on bun and top with tomato and roasted peppers.
• Enjoy.

TUSCAN BURGERS WITH PESTO MAYO

Steps:

• In a small bowl, combine mayonnaise and 2 tablespoons pesto; cover and chill until serving. In a large bowl, combine the pancetta, pepper, salt and remaining pesto. Crumble beef over mixture and mix well. Shape into four patties., Brush onion and tomato slices with oil. Grill onion over medium heat for 4-6 minutes on each side or until crisp-tender. Grill tomato for 1-2 minutes on each side or until lightly browned., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear., Top burgers with mozzarella cheese. Grill 1 minute longer or until cheese is melted. Spread cut sides of rolls with pesto mayonnaise; top with burgers, onion, tomato and arugula.