There is something about pesto and sun-dried tomatoes that goes so well together; it’s like chocolate and peanut butter, or peanut butter and jelly. Wait…does peanut butter go with everything? Okay, well probably not with pesto or sun-dried tomatoes. Anyway, I’ve made pesto turkey burgers in the past, and since I just made my very own basil pesto, I thought I’d give it whirl with my turkey burgers. I was a bit disappointed that I didn’t have fresh tomatoes to add to my burgers, but then I thought, well why don’t I give the sun-dried tomatoes a try. Good thing I did, because it was a match made in heaven and the burgers were super delish.
I served these on sandwich thins with a little Miracle Whip and lettuce. Raw onions would have been a great addition, but I didn’t really think of it until my first bite of the burger. Nate’s burger (pictured below) was topped with a mozzarella-provalone mix.
Basil Pesto Turkey Burgers with Sun-Dried Tomatoes
Source: Pigzilla Original
1 lb ground turkey, extra lean
1 tbsp olive oil
2 tbsp basil pesto
2 tbsp sun-dried tomatoes, chopped
salt and pepper
1. Preheat grill (or skillet). In a large mixing bowl, combine turkey, olive oil, pesto, and tomatoes. Season with salt and pepper. Gentley mix together with hands and form into four patties.
2. Over medium-low heat, grill burgers for 8-10 minutes on each side, or until cooked through. Serve on buns with desired garnishments.
I adore pesto, but most places make it with parmesan cheese, so I always have to examine the ingredients or ask how it’s made. Finally, I made my own. I assumed making pesto was petty simple, however, I’ve never had a whole heck of a lot of basil at one time. My grocery store only sells appoximately 2 sprigs in a package. I know it’s available in bulk at superstores, but I don’t belong to any of those 😦
But, Mama Marsha to the rescue! That’s the nickname my girlfriends and I gave Nate’s mom while we were in Sonoma last year. She gave us wonderful recommendations and even set up and paid for one of our tastings. We stopped over to grab their garage door opener so Nate could feed Sprout, their kitty, while they were out of town. She chopped off a huge bunch of basil for me to take home. This was just wonderful because we were planning to make grilled pizza that night, so I decided to whip up a batch of pesto for our pizzas. Even better…I had just finished off my jar of yeast, so I could store my pesto in there. Couldn’t have been more perfect!
For making this in the fly, I thought it was a pretty good go. The pesto had such a fresh herby taste, and you can easily add parmesan if you like that added saltiness. This should last in an airtight container for about two weeks. I anticipate that we’ll be having some pasta in our near future 🙂
Source: Pigzilla Original
Servings: Makes about 1/2 cup
2 tbsp toasted pine nuts
2 cups fresh basil
4-6 cloves garlic
1/4 cup olive oil
salt to taste
1/4 parmesan cheese (optional)
1. In a food processor, pulse pine nuts, basil, and garlic. While processor is running, stream in olive oil to desired consistency. Add salt and parmesan to taste. Run processor for another 30 seconds to completely combine ingredients. Use immediately, or store in an airtight container and refrigerate.