These Pesto and Sun Dried Tomato Turkey Burgers are sponsored in conjunction with #BurgerMonth. I received product samples from sponsor companies to aid in the creation of this recipe and giveaway. All opinions are mine alone.
Ground turkey is mixed with sun-dried tomatoes, fresh basil and garlic and then placed on top of a bun with pesto mayonnaise and fresh mozzarella to bring freshness to these Pesto and Sun Dried Tomato Turkey Burgers!
I highly recommend this grilling season you try these Peppercorn Blue Cheese Burgers with Cherry Sauce!
We are closing out May on a high note especially with these Pesto and Sun Dried Tomato Turkey Burgers I made for Burger month.
The month of May is a very busy one for us. We have my husband’s birthday, the end of the school year and my children share the same birthday, and no we didn’t pick it to be that way. Quite the opposite actually. I had scheduled my daughter’s date to be on June 1st, so it wasn’t her brother’s birthday but she had other plans.
So far, they don’t really mind and we make sure to make each kid feel special. So we do 2 birthday dinners, at their choosing and do a fun activity, both of their choosing as well. They didn’t choose to be born on the same day so it’s important to us to make them feel equally special.
So, we’ve got a birthday party to throw on Saturday, then Sunday Funday and then their birthday celebration on Monday. For Sunday Funday, along with these burgers, I plan on making Everything but the Kitchen sink pasta salad, key lime fruit dip and Tropical Orange Mango Sangria.
I love burgers, I mean who doesn’t?! I love burgers of all kinds; beef turkey, veggie, black bean, you name it and I’m eating it. I’m not picky when it comes to my burgers or the toppings, I want it all.
So when I heard about Burger Month, I wasn’t missing it. I had just made these Peppercorn Blue Cheese Burgers with Cherry Sauce for #BBQWeek so I wanted to switch it up and use turkey for these burgers.
I adapted the recipe for these Strawberry Basil Bleu Burgers and instead of using beef, I used turkey and added in sun-dried tomatoes.
Whenever I make burgers, I weigh the patties and use a burger press so that the patties are all uniform.
I want them to cook at the same time and I don’t want them to bulge up in the middle so they resemble hockey pucks. No thank you.
I made a delicious peso mayonnaise for these Pesto and Sun Dried Tomato Turkey Burgers. I used store-bought pesto but homemade pesto would be even better.
I smeared that on the top and the bottom of the bun, because it’s amazing, topped with the burger patty and melted fresh mozzarella on top.
These Pesto and Sun Dried Tomato Turkey Burgers are a fresh, winning combo!
Pesto and Sun Dried Tomato Turkey Burgers
Yield 4 servings
Ground turkey is mixed with delicious sun dried tomatoes, herbs and seasoning and then placed on top of a bun with pesto mayonnaise and fresh mozzarella to bring these Pesto and Sun Dried Tomato Turkey Burgers to life!
- 1/4 cup mayonnaise
- 2 tablespoons pesto, store bought or homemade
For the Burgers
- 1 pound ground turkey
- 2 cloves garlic, minced
- 1 tablespoon basil, chopped
- 1 tablespoon sun dried tomatoes, drained and chopped
- 1/2 tsp salt
- 1/4 teaspoon pepper
- 4 ounces fresh mozzarella, sliced into 4 slices
- handful of arugula or leafy green of choice.
- Burger buns of choice (I used kaiser rolls)
- Combine mayonnaise and pesto into a small bowl and set aside.
For the Burgers
- Place ground turkey, garlic, basil, sun dried tomatoes, salt and pepper into a bowl and mix to combine, careful not to over mix.
- From into 4 equal patties and place onto grill or grill pan and cook for 5 minutes, per side. Place a slice of mozzarella cheese onto each patty the last minute of cooking so it melts.
- Spread pesto mayonnaise onto the bottom of each bun, top with a handful of arugula and place turkey burger on top. Spread additional pesto mayonnaise on top of bun and place onto burger.
Serving Size 4 servings
Amount Per Serving
% Daily Value
Total Fat 28 g
Saturated Fat 9 g
Cholesterol 104 mg
Sodium 331 mg
Total Carbohydrates 9 g
Dietary Fiber 1 g
Sugars 1 g
Protein 26 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I also have to share with you that I served these fries with Red Duck Smoky Ketchup and it’s life changing. They’re a sponsor for #BurgerMonth and sent us a bottle of the smoky and curry varieties. OMG, all I can say is get yourself some stat! So freakin’ good.
I also cooked these burgers up Anolon’s grilling pan, because it was pouring rain and I can’t say enough good things about this pan. It’s my favorite grill pan to date and I highly recommend it if you’re in the market for an indoor grill pan.
I cannot forget that Cabot cheese sent me another delivery of fantastic cracker cut cheeses (genius!) in their amazing flavors. However, I didn’t use the cheese for this recipe, we’ve been snacking on it all week-long, I did use plenty of Cabot cheese for #Brunchweek a few weeks back, (Breakfast Macaroni and Cheese and Everything Bagel Breakfast Pockets) It’s a family favorite and the only cheese you’ll find in this household.
Last but not least, I used Microplane’s herb chopper and it minced up my basil (and sun-dried tomatoes) in a snap. Also, super easy to clean.
So, thank you to all of these amazing sponsors and for their amazing gifts that I will continue to use in my kitchen time and time again.
I hope you’re living up this grilling season to its fullest already. And if you’re not, get on it and make sure to enter this epic giveaway so you can get into the kitchen and whip up some delicious burgers!
Big thanks to the #BurgerMonth sponsors, American Lamb Board, Anolon, Cabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, Spiceologist, Veal Made Easy, and Weber Grills.
Be sure to check out burgermonth.com to see all the mouth-watering epicness!
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