Familiar with a twist, this turkey burger piles on the flavour with pesto and cheese. A spinach, tomato and olive side salad rounds the whole meal out for a fresh take on burger night!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Italian Breadcrumbs(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut the tomato into 1/2-inch pieces. Roughly chop the olives. Halve the buns. Peel, then mince or grate the garlic. Stir together the mayo and half the pesto in a small bowl. Set aside.
Mix together the turkey, garlic, breadcrumbs and remaining pesto in a medium bowl. Season with salt and pepper. With damp hands, form turkey mixture into two 4-inch wide burger patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet, this is normal! In Step 3, you can carefully reshape patties when cooking.)
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until golden on one side, 5-6 min. Flip the patties, divide cheese over top of the patties, then cover pan. Cook, covered, until patties are cooked through and cheese has melted, 5-6 min.** Take pan off the heat.
Arrange the buns, cut-side up, on a baking sheet. Bake in the middle of the oven, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Spread pesto-mayo from the small bowl over all buns. Top bottom buns with patties.
Whisk together the 1 tbsp balsamic glaze and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add the spinach, olives and chopped tomatoes. Toss to combine and season with salt and pepper.
Top the cheeseburger patties with half the salad. Place top bun on burger. Divide the turkey burgers and remaining salad between plates.