1/2 Photos of Turkey Pesto Burgers - Dairy Free Option
Emmelyn Johnson's Note:
Yummy burgers that came across on accident! This is a variation on Rachael Ray's Turkey Club Burgers. I make this using Fresh Basil Pesto - Freezer Directions ( http://www.food.com/recipe/fresh-basil-pesto-freezer-directions-454141 )
My Private Note
Units: US | Metric
- 4 slices bacon, good quality
- 1 lb ground turkey breast (or use 1/2 chicken and 1/2 turkey)
- 1/2 teaspoon paprika
- 2 teaspoons poultry seasoning
- 2 tablespoons flat leaf parsley, chopped
- 1/2 large shallots or 1/4 cup onion, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon basil pesto (I have a freezer recipe for this)
- 4 teaspoons mayonnaise
- 4 buns (RR recommends whole-wheat Keiser) or 4 rolls (RR recommends whole-wheat Keiser)
- 12 pieces green leaf lettuce
- 8 slices tomatoes, ripe
- mozzarella cheese (omit for dairy free)
- 1Pre-heat oven to 375°F.
- 2Bake bacon on slotted broiler pan until crisp 15-20 minutes.
- 3Combine meat with paprika, poultry seasoning, grill seasoning, parsley and shallots. Mix well and form into 4 (1/4 pound) patties.
- 4Heat the olive oil in a large skillet over medium to medium-high heat. Cook meat patties 4-5 minutes per side. (can be cooked on the grill as well).
- 5Mix pesto and mayonnaise. I make my pesto [Fresh Basil Pesto - Freezer Directions] homemade - omit the cheese, and freeze it. I thawed a cube of pesto and then added that mayonnaise. Easy!
- 6Split and toast rolls.
- 7Place cheese (omit for dairy free) and burgers on bun bottoms and top with 2 slices bacon, lettuce, tomatoes, and set in place. Top bun tops with pesto mayonnaise and set in place.
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Nutritional Facts for Turkey Pesto Burgers - Dairy Free Option
Serving Size: 1 (293 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 385.8
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 3.1 g
- Cholesterol 77.0 mg
- Sodium 387.3 mg
- Total Carbohydrate 27.4 g
- Dietary Fiber 2.7 g
- Sugars 4.6 g
- Protein 34.6 g