PESTO TURKEY BURGERS
Make and share this Pesto Turkey Burgers recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 318.9, Fat 15.7, SaturatedFat 5.9, Cholesterol 114.5, Sodium 392.1, Carbohydrate 11.8, Fiber 1.5, Sugar 1.6, Protein 32.9
PESTO FETA BURGER
Make and share this Pesto Feta Burger recipe from Food.com.
Provided by Cookkev
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in large mixing bowl, cover and let rest for at least 15mins. (You can also let rest in the fridge covered until ready to use but bring back to room temp before next step).
- Separate into 4-6 equal parts depending on how large you want your burgers.
- Roll each part into a ball then form into patties. (A pattie press does wonders for this step).
- Heat grill to 275-350F internal air temperature.
- Using a silicone brush lightly coat grill with Olive Oil to keep burgers from sticking.
- Cook burgers to desired doneness and let rest for at least 5 minutes before serving.
PESTO-MOZZARELLA TURKEY BURGERS
Here's a great way to eat lighter without giving up flavor. These turkey burgers are stuffed with a tasty pesto sauce that spices up our barbecues. -Jacqueline Marie Morris Bentonville, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
TURKEY BURGERS WITH POBLANO PESTO AIOLI
Store leftover aioli in the fridge to spread on sandwiches. It keeps up to 1 week.
Provided by Midwest Living
Categories Food
Time 39m
Number Of Ingredients 26
Steps:
- For Poblano Pesto Aioli: Quarter the poblano pepper, removing seeds and membrane. Place pepper pieces on a foil- lined baking sheet and roast in a 450° oven for 20 to 25 minutes or until skins char. Bring up the edges of the foil and seal around the pepper. Let stand 20 minutes.
- Peel off and discard pepper skins. Place peeled pepper pieces in a food processor. Add Parmesan cheese, cilantro, lemon juice, pine nuts, garlic, salt and black pepper. Cover and process with on/off pulses until almost smooth. With processor running, slowly add vegetable oil in a thin, steady stream.
- Transfer mixture to a medium bowl. Stir in mayonnaise. Cover and chill until ready to use (up to 1 week).
- For Turkey Burgers: In a medium bowl, combine egg whites, olive oil, cream, 1 teaspoon kosher salt, the curry powder, chili powder, 1 teaspoon black pepper and 1 teaspoon minced garlic. Stir to combine; set aside.
- In a large bowl, combine turkey, onion, bread crumbs, jalapeno peppers and chives. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture into six 3/4-inch-thick round patties.
- Grill the patties on the well-oiled rack of a covered charcoal or gas grill directly over medium heat for 14 to 18 minutes or until no longer pink (165° F), turning once halfway through grilling. During the last minute of grilling, top burgers with cheese and grill buns, buttered side down, directly over medium heat for 30 seconds to 1 minute or until just lightly toasted.
- Serve burgers on toasted buns topped with chopped lettuce and Poblano Pesto Aioli.
Nutrition Facts : Calories 733 calories, Carbohydrate 29 g, Cholesterol 152 mg, Fat 49 g, Protein 44 g, SaturatedFat 15 g, Sodium 1102 mg, Sugar 4 g
PESTO TURKEY BURGERS
This is an awesome turkey burger with garlic, pesto, feta cheese, and seasoned salt. Even my husband liked it and he typically will only eat traditional burgers!
Provided by ELADOUSA
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 11.7 g, Cholesterol 124 mg, Fat 19 g, Fiber 0.9 g, Protein 34.1 g, SaturatedFat 6.7 g, Sodium 906.7 mg, Sugar 1.6 g
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- In a large bowl, combine turkey, pesto and salt. Mix well until pesto is completely mixed in. Shake the gelatin evenly on top of the meat mixture and then mix well. Divide into 6 even patties, about 1/2 cup mixture each.
- Place on a sheet tray lines with parchment paper and make the burgers. Roll into a ball and then press into a 5 inch circle, about 1/2 inch thick. Press the center in slightly to make a little indentation. This will help it be flat at the end instead of raised in the center.
- Grill immediately or store in the fridge until ready. Make sure to remove them 30-60 minutes before cooking which helps them cook evenly.
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- Light a grill. In a small skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the water and cook, stirring, until the onion is lightly browned, about 5 minutes longer. Scrape the onion into a medium bowl and let cool. Add the ground turkey, panko, 1 teaspoon of kosher salt and 1/4 teaspoon of pepper. Knead the ground turkey mixture lightly and form it into 4 patties.
- Grill the burgers over a hot fire, turning once, until lightly charred on the outside and cooked through, about 6 minutes per side. Brush the cut sides of the rolls with the sun-dried tomato oil and grill until toasted, about 1 minute.
- In a small bowl, mix the mayonnaise with the pesto and sun-dried tomatoes. Spread the mayo on the rolls and top with the burgers, red onion slices and arugula. Close the burgers and serve.
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- In a medium bowl, combine the ground turkey, bread crumbs, Parmesan cheese, parsley, scallions, 3/4 teaspoon salt, the pepper, milk, and egg. Form the mixture into four patties, each about 1-inch thick.
- In a large nonstick frying pan, heat the oil over moderate heat. Add the turkey burgers and cook for 5 minutes. Turn and then top each burger with the provolone cheese. Cook until just done, about 6 minutes longer.
- Meanwhile, in a small bowl, combine the mayonnaise and the pesto. Cut the focaccia into quarters. Cut each piece in half horizontally. Spread the cut surfaces of each piece with the pesto mayonnaise.
- Top the bottoms of the focaccia with the turkey burgers and then the tomato slices. Sprinkle the tomato with a pinch of salt. Cover with the top piece of focaccia.
PESTO TURKEY BURGER SLIDERS ON SWEET POTATO BUNS ...
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5/5 (9)Total Time 25 minsEstimated Reading Time 4 mins
- Preheat grill to medium high heat. In a large bowl add lean ground turkey meat, garlic, onion, pesto and salt and pepper and mix with clean hands until just combined.
- Place sliders on grill for about 4-5 minutes each side or until fully cooked. If you have room, you can also cook the sweet potato rounds at the same time; they should take about 3-4 minutes per side; just watch carefully so they do not burn.
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- Trim the ends from the potatoes and slice them into 1/2″ rounds. Set them aside with the sliced onions.
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- Clean the grill well and oil it or spray with your choice of cooking spray to prevent the burgers from sticking.
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- In a food processor, add the fresh basil, walnuts, Parmesan cheese, garlic, olive oil, lemon juice and lemon zest. Pulse until a smooth paste forms.
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- Shape turkey mixture into 4 patties. Grill over medium-high heat 5-6 minutes on each side or until cooked through and slightly charred.
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- Lightly toast the slivered almonds over medium heat in a small, dry skillet (about 3 minutes total, watch closely). Once toasted, transfer the almonds to a food processor and add the remaining Pesto ingredients. Whir all of the ingredients together until well-blended and mostly smooth. Be sure to scrape down the sides and bottom of the bowl as needed. Set aside until ready to use. The pesto can be made up to 48 hours in advance and stored in an air-tight container in the refrigerator. Let come to room temperature before serving.
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- Add the arugula, sunflower seeds, garlic and salt to the bowl of a food processor. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil and process until smooth, scraping down the bowl as needed.
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