Turkey Burgers with Pesto Mayonnaise
- TOTAL TIME: 30 MIN
- SERVINGS: 4
The Good News White turkey meat is leaner than dark, but if all you can find at the market is mixed white and dark ground meat, it's still a healthy option; one 3.5-ounce serving (without skin) has a modest 5.8 grams of fat.
All-Time Favorite Burgers
- 1 1/2 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons water
- 1 1/2 pounds ground turkey breast meat
- 1 1/2 tablespoons panko (Japanese bread crumbs)
- Kosher salt and freshly ground pepper
- 4 whole wheat kaiser rolls, split
- 4 oil-packed sun-dried tomatoes, drained and chopped, plus 1 tablespoon oil from the jar
- 2 tablespoons prepared mayonnaise
- 1 tablespoon prepared pesto
- Red onion slices
- 1 bunch arugula, tough stems trimmed
- Light a grill. In a small skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the water and cook, stirring, until the onion is lightly browned, about 5 minutes longer. Scrape the onion into a medium bowl and let cool. Add the ground turkey, panko, 1 teaspoon of kosher salt and 1/4 teaspoon of pepper. Knead the ground turkey mixture lightly and form it into 4 patties.
- Grill the burgers over a hot fire, turning once, until lightly charred on the outside and cooked through, about 6 minutes per side. Brush the cut sides of the rolls with the sun-dried tomato oil and grill until toasted, about 1 minute.
- In a small bowl, mix the mayonnaise with the pesto and sun-dried tomatoes. Spread the mayo on the rolls and top with the burgers, red onion slices and arugula. Close the burgers and serve.