Turkey Pesto Cheeseburger
with Spinach, Olive and Tomato Salad- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
- Sulphites
- Egg
- Mustard
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!
Ingredients
250 g
Ground Turkey
¼ cup
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¼ cup
Basil Pesto
(Contains: Milk)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
80 g
Tomato
1 tbsp
Balsamic Glaze
(Contains: Sulphites)
1 tbsp
Garlic Puree
30 g
Mixed Olives
(Contains: Sulphites)
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pesto adds a distinctive, well-received flavour to both the patty and the mayo; some reviewers found the pesto overpowering, while others felt the white cheddar was too mild to come through.
- Ease of prep: Most reviewers found this a quick and easy meal to pull together on a weeknight.
- Suggestions: Use a sharp cheddar to help the cheese flavour stand out, and consider adding smoked paprika to the patty mixture for extra depth. Some reviewers mixed chopped tomatoes, cilantro, and olives directly into the patties for added texture and flavour.
- Leftovers: Several reviewers noted the salad portion felt light for two people; adding extra spinach or greens is an easy fix.
- Texture: The turkey mixture can turn out quite wet and soft — handle the patties gently and avoid overcrowding the pan to help them hold together and develop a firmer crust. Cooking in an air fryer at around 200°C for 15 minutes is one option some reviewers found improved the result.
