Almond Pesto Turkey Cheeseburger w/ Sundried Tomato Aioli

Almond Pesto Turkey Cheeseburger w/ Sundried Tomato Aioli
Almond Pesto Turkey Cheeseburger w/ Sundried Tomato Aioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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