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Brushetta Turkey Burgers with Pesto Aioli

Whenever I make turkey burgers, I like to add a ton of flavorful toppings because a plain turkey burger can be a little sad on its own. In this case, I added a garlicky, balsamic marinated tomato bruschetta, creamy pesto aioli, and basically turned the bun into garlic bread. Okay I like garlic, a lot a lot. But don’t worry, it isn’t too in your face here. There is a nice balance between all of the components. Oh, and the fresh mozzarella? Please, use fresh mozzarella. It will melt infinitely better than the pre-shredded kind. Plus, all you have to do is slice it which only takes a minute. And have a glass of wine while your cooking. You deserve it.

Brushetta Turkey BurgersBrushetta Turkey Burgers 3



1 lb ground turkey






1 pint cherry tomatoes, halved

2 cloves of garlic, chopped

2 tablespoons fresh basil, chiffonade

3 tablespoons balsamic vinegar

3 tablespoons extra virgin olive oil



Ciabatta Bread

2 garlic cloves

olive oil



Pesto Aioli:

¼ cup mayo

2 tablespoons pesto


Turkey Burgers

  1. Divide the turkey into 4. Form into patties and flatten them out really well. They will shrink when you cook them. Season both sides with salt and pepper.
  2. Drizzle some olive oil into a skillet on medium high heat.
  3. Cook about 10-15 minutes, or until the burgers are no longer pink/reach 160° F.
  4. Top with mozzarella, add a splash of water, and cover until the cheese is melted.


  1. Saute the chopped garlic in 3 tablespoons of olive oil until fragrant and starting to turn golden. Do not over cook the garlic because it may become bitter.
  2. Slowly drizzle the warm oil over balsamic vinegar and whisk until it comes together. Add the tomatoes, salt, and pepper.
  3. When the oil has cooled, add the basil.


  1. Stir together the mayo and pesto. Set aside until you are ready to assemble the burgers.


  1. Drizzle the sliced ciabatta rolls with olive oil, salt, and pepper.
  2. Toast in a skillet on medium heat until golden brown.
  3. When the bread is toasted, rub the surface with a garlic clove.

To assemble:

  1. Place one piece on ciabatta down.
  2. Spread the ciabatta with pesto aioli, as much or as little as you like.
  3. Make a bed of spinach on top of the aioli.
  4. Place the burger on top of the spinach.
  5. Finish with brushetta.
  6. I like these open-faced.


Xo Ali

Brushetta Turkey Burgers 2


By Alexandra Taylor

Alexandra Taylor is an author, passionate home chef, newbie gardener, and clean beauty enthusiast.
Stick around for book updates, recipes, and adventures in patio gardening.

One reply on “Brushetta Turkey Burgers with Pesto Aioli”

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