Almond Pesto Turkey Cheeseburger w/ Sundried Tomato Aioli
By chefjaci
Ingredients
- Almond Pesto:
- 4 garlic cloves, quartered
- 2 cups fresh basil leaves
- 1/3 cup slivered almonds
- 1/2 cup shredded parmesan
- 1/3 cup olive oil
- 1 lb ground turkey
- 4 thick slices red onion
- 1/3 cup mayonnaise
- 5 tbsp thinly sliced sundried tomatoes
- 4 whole wheat burger buns, split
- 1 tbsp softened unsalted butter
- 4 romaine lettuce leaves
- 4 tomato slices
Details
Servings 4
Preparation
Step 1
1. For the Almond Pesto: In a food processor combine garlic, basil, almonds, parmesan, and salt and pepper to taste; pulse until chopped. With processor running slowly add oil. Process until smooth. Cover and set aside.
2. Preheat grill to medium high (350 to 400). In a medium bowl combine turkey and 1/3 cup of the pesto; mix well. Form into 4 patties. Season both sides of patties with salt and pepper to taste.
3. Place patties and onion slices on grill. Grill, covered, 5 to 7 minutes per side or until an instant read thermometer registers 165 degrees and onions is tender.
4. Meanwhile, for the aioli: In a food processor or blender combine mayonnaise and sundried tomatoes; process until smooth.
5. Spread buns with butter and place on the edges of the grill; grill until golden crisp. Spread toasted buns with aioli. On the bottom half of each bun place 1 onion slice, 1 turkey burger, lettuce leaf and 1 tomato slice. Cover with bun top, and serve
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