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Pesto and Sun-Dried Tomatoes Turkey Burger

I love burgers. They are the best. Delicious, juicy and moist, they make me salivate even when I’m blogging about them. And you know what the best thing about burgers is? There are hundreds of ways to make them; you can use all your imagination to build yourself a perfect burger. Greek-style lamb, old-fashioned beef, or crispy turkey burgers—they all make me run long miles on a treadmill almost every day.

So I figured, if I really love burgers, I shouldn’t deprive myself of their deliciousness but instead, improvise with the recipes to make them healthy yet still awesome. So here is one of my favorite burger recipes.

Pesto and Sun-Dried Tomatoes Turkey Burger

1 lb. lean ground turkey
1 package (six) Trader Joe’s basil and sun-dried tomatoes turkey sausages
1 egg
1/2 cup tablespoons Japanese breadcrumbs
2 tablespoons basil pesto
4 onions
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/2 can (4 oz.) sun-dried tomatoes
2 tablespoons butter
6 wheat buns
Olive oil
Fresh guacamole
Cheddar cheese (six big slices)
Salt and pepper to taste
Italian seasoning to taste

Preheat your pan and melt some butter in it. Place three chopped onions in it and sauté until they are caramelized. You don’t have to add extra sugar, because onions are full of natural sugars that give them this sweet, caramel taste. But you can throw a pinch of salt on them.

While your onions are being caramelized, proceed to your burger patties. Place your ground turkey, sausages (just the meat), egg, minced garlic, one grated onion, Parmesan, breadcrumbs and pesto in a large bowl, and give it a good stir with your hands. Add salt, pepper and seasoning into the bowl and stir it once again. Make six round patties, thinner in the middle and thicker to the edges (a tip from Rachel Ray). Don’t forget to wash your hands, because it’s turkey.

Meanwhile, your onions should be caramelized enough, so add your sun-dried tomatoes and sauté it all together for another 3-5 minutes.

Preheat another pan with oil in it and place your burger patties inside. Fry them for about 5-7 minutes on each side (it must be well-done because again, it’s turkey). When you flip them over, place one piece of Cheddar on each patty and let it melt over the burger.

Toast your wheat buns and spread a good amount of guacamole on the bottom ones. Place your burger patties with melted Cheddar on top of them, followed by an onion-sun dried tomatoes mixture. Believe me, your turkey burgers will be so moist that you won’t need any additional sauces or moist-makers. Serve them with pasta salad or roasted potatoes. Enjoy this yummy yet healthy treat!

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  1. 5 Healthy Twists For Hamburgers | Foodarian

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