With my pesto from the other day and the last of the fresh mozzarella to use up, it was time for a new kind of turkey burger. What I love about turkey burgers is that they are so versatile – there are just endless possibilities for flavoring them and making a unique sandwich every time. A lot of people grill their turkey burgers, but I still have this fear of them falling apart and not flipping very well. So I have been cooking my burgers on my stone, which I place on the grill. They cook up very well and stay super moist this way, just like pan-frying on a griddle on the stove (my method of choice for the colder months). We served this with grilled asparagus, topped with a quick citrus aioli and toasted pine nuts.
1 lb ground turkey
1/4 cup pesto (I prefer a thicker pesto)
1/3 cup chopped sundried tomatoes (I use the dried ones, not packed in oil, and reconstitute in wamr water)
1/2 of a small red onion, finely chopped
2 cloves of garlic, minced (can ommit if your pesto is super garlicky)
4 hamburger buns
1 plum tomato, sliced
handful of field greens
4-6 oz fresh mozzarella
balsamic syrup (reduction)
Combine turkey, pesto, sundried tomatoes, onion, and garlic and mix well. Place stone on grill and heat up. Form turkey mixture into 4 balls, tightly packed. Drop on hot stone and flatten with a spatula. Cook for about 8 minutes on each side, or until no longer pink in the center. Top with slices of fresh mozzarella and closem the grill for a few minutes to warm the cheese. Serve on toasted buns with field greens, tomato slices, and a drizzle of balsamic syrup.