These aren’t your average, boring turkey burgers! They’re packed with sweet, sun-dried tomatoes and basil pesto, which keeps the lean burgers moist and delicious.
It’s safe to say our gas grill is one of the best purchases we’ve made. I love cooking with charcoal, but you can’t beat the convenience of being able to quickly heat a grill up and cook a meal within minutes. We’ve been using ours nonstop this summer to cook everything from hot dogs to pizzas. They’ve all come out beautifully charred, with an extra layer of flavor.
We’ve been making burgers weekly because of how easy they are to throw together. I was on the verge of burger burnout when this recipe idea popped into my head. It’s inspired by this turkey meatloaf, which is a favorite in our house. The sweet, sun-dried tomatoes taste like candy.
I use lean ground turkey in this recipe, which can easily dry out and get tough. The addition of basil pesto helps prevent that and gives the burgers a subtle Italian flavor. We ate our burgers without cheese, but mixing some feta into the patties or topping them with fresh mozzarella would be delicious! To keep this meal super easy, I served the burgers with a side of Alexia fries.
Sun-dried Tomato and Pesto Turkey Burgers
- 1 lb. 93% lean ground turkey
- 1/2 cup sun-dried tomatoes, chopped
- 1 clove garlic, minced
- 2 Tbsp. pesto
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 4 whole-wheat hamburger buns
- Preheat your grill to high heat and spray grates with olive oil cooking spray.
- While grill preheats, form your patties. Place turkey, tomatoes, garlic and pesto in a large bowl. Use your hands to mix the ingredients until just combined. Divide the mixture into four equal portions and carefully form into patties, making a small indent in the middle with your thumb (this prevents the burgers from resembling hockey pucks once cooked).
- Once grill is preheated, place turkey burgers on grill. Cook for four minutes, then flip the burgers and grill for another three to four minutes, or until cooked through. Remove burgers from grill, place them on a plate and loosely tent the plate with foil. Allow the burgers to rest for five minutes before putting them on the buns and serving.