Sun-Dried Tomato and Pesto Turkey Burger with Mozzarella

Sun-Dried Tomato and Pesto Turkey Burger with Mozzarella

Juicy ground turkey patties studded with sun-dried tomatoes, swirled with pesto, and topped with melted mozzarella.

Total 30 min Makes 4 servings Calories 478/serving

Dietary

Nut free, Halal

Allergens

Dairy, Eggs, Wheat

These turkey burgers get big flavor from chopped sun-dried tomatoes mixed into the patty and a swipe of basil pesto before the mozzarella melts on top. A quick stovetop sear keeps the lean meat moist, making this a satisfying weeknight alternative to a standard beef burger. Serve on toasted buns with extra pesto mayo for an Italian-inspired twist.

Ingredients

  • 1 1/4 pounds ground turkey
  • 1/3 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup basil pesto
  • 1/3 cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 4 slices fresh mozzarella cheese
  • 4 burger buns, split
  • 2 tablespoons basil pesto, for serving
  • 4 leaves lettuce leaves
  • 4 slices ripe tomato

Method

  1. In a large bowl, combine the ground turkey, chopped sun-dried tomatoes, 1/4 cup pesto, panko, egg, garlic, salt, and pepper. Mix gently with your hands until just combined.

  2. Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick, pressing a slight dimple in the center of each.

  3. Heat the olive oil in a 9-inch skillet over medium heat.

  4. Add the patties and cook until golden brown and cooked through, about 6 minutes per side, flipping once.

  5. During the last 2 minutes of cooking, place a slice of mozzarella on each patty and cover the skillet to melt the cheese.

  6. Toast the burger buns lightly, if desired, and spread the cut sides with the remaining pesto.

  7. Assemble the burgers with lettuce, a slice of tomato, and the mozzarella-topped turkey patty on each bun. Serve warm.

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    Sun-Dried Tomato and Pesto Turkey Burger with Mozzarella

    These turkey burgers get big flavor from chopped sun-dried tomatoes mixed into the patty and a swipe of basil pesto before the mozzarella melts on top. A quick stovetop sear keeps the lean meat moist, making this a satisfying weeknight alternative to a standard beef burger. Serve on toasted buns with extra pesto mayo for an Italian-inspired twist.

    30 min 4 servings 478 cal

    Ingredients

    • 1 1/4 pounds ground turkey
    • 1/3 cup sun-dried tomatoes, oil-packed, drained and chopped
    • 1/4 cup basil pesto
    • 1/3 cup panko breadcrumbs
    • 1 egg
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 tablespoon olive oil
    • 4 slices fresh mozzarella cheese
    • 4 burger buns, split
    • 2 tablespoons basil pesto, for serving
    • 4 leaves lettuce leaves
    • 4 slices ripe tomato

    Method

    1. 1

      In a large bowl, combine the ground turkey, chopped sun-dried tomatoes, 1/4 cup pesto, panko, egg, garlic, salt, and pepper. Mix gently with your hands until just combined.

    2. 2

      Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick, pressing a slight dimple in the center of each.

    3. 3

      Heat the olive oil in a 9-inch skillet over medium heat.

    4. 4

      Add the patties and cook until golden brown and cooked through, about 6 minutes per side, flipping once.

    5. 5

      During the last 2 minutes of cooking, place a slice of mozzarella on each patty and cover the skillet to melt the cheese.

    6. 6

      Toast the burger buns lightly, if desired, and spread the cut sides with the remaining pesto.

    7. 7

      Assemble the burgers with lettuce, a slice of tomato, and the mozzarella-topped turkey patty on each bun. Serve warm.