This turkey burger piles on the flavour with pesto and cheese. A spinach, tomato and olive side salad rounds out the whole meal for a fresh take on burger night!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Italian Breadcrumbs(ContainsBarley, Milk, Wheat, Rye, Sesame, Soy, Gluten)
White Cheddar Cheese, shredded(ContainsMilk)
Artisan Bun(ContainsSoy, Gluten)
Before starting, preheat the broiler to high. Wash and dry all produce. Add turkey, garlic puree, breadcrumbs and half the pesto to a medium bowl. Season with salt and pepper, then combine. Form turkey mixture into two 5-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal. In step 2, 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 patties, then top with cheese. Cover and cook until cheese is melted and patties are cooked through, 5-6 min.**Remove from heat.
Meanwhile, cut tomato into 1/2-inch pieces. Roughly chop olives. Halve buns.
Whisk together 1 tbsp balsamic glaze and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach, olives and tomatoes. Season with salt and pepper, then toss to combine.
Arrange buns on an unlined baking sheet, cut-side up. Broil in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!) Meanwhile, stir together mayo and remaining pesto in a small bowl.
Spread pesto mayo over buns. Stack patties and some salad on bottom buns. Close with top buns. Divide turkey burgers and remaining salad between plates.