MAKES: 8 SERVINGS
SERVING SIZE: 1 BURGER
MAKES: 8 BURGERS
START TO FINISH: 30 MINS
2 pounds ground turkey breast
2 tablespoons snipped fresh basil
2 tablespoons finely chopped oil-packed dried tomatoes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 ounces smoked or fresh mozzarella cheese, thinly sliced
2 cups lightly packed arugula or watercress
8 sourdough or other hamburger buns, split and toasted
1 recipe Pesto Mayonnaise (optional)
1 yellow sweet pepper, roasted and cut into strips,* or 3/4 cup bottled roasted red sweet pepper strips (optional)
- In a large bowl combine ground turkey, basil, dried tomatoes, salt, and black pepper; mix well. Shape turkey mixture into eight 1/2-inch-thick patties.
- For a charcoal or gas grill, place patties on the grill rack directly over medium heat. Cover and grill for 10 to 13 minutes or until no longer pink (165 degrees F), turning once halfway through grilling and adding cheese for the last 1 to 2 minutes of grilling.
- Place arugula on bottoms of buns and, if desired, spread with Pesto Mayonnaise. Top with burgers and, if desired, roasted pepper strips. Replace tops of buns.
From the Test Kitchen
To roast sweet peppers on the grill, quarter peppers lengthwise; remove stems, seeds, and membranes. For a charcoal or gas grill, place pepper quarters, skin sides down, on grill rack. Cover and grill about 10 minutes or until peppers are charred and very tender. Wrap peppers in foil; let stand about 15 minutes or until cool enough to handle. Peel off and discard skins. Cut peppers into strips.
1/2 cup low-fat mayonnaise dressing
2 – 4 tablespoons basil pesto
- In a small bowl stir together mayonnaise and pesto.
Nutrition Facts (Tomato-Basil Turkey Burgers)
Per serving: 328 kcal , 5 g fat (2 g sat. fat , 65 mg chol. , 700 mg sodium , 33 g carb. , 2 g fiber , 35 g pro.