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.
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
2 garlic cloves
¼ cup mayo
2 tablespoons pesto
- 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.
- Drizzle some olive oil into a skillet on medium high heat.
- Cook about 10-15 minutes, or until the burgers are no longer pink/reach 160° F.
- Top with mozzarella, add a splash of water, and cover until the cheese is melted.
- 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.
- Slowly drizzle the warm oil over balsamic vinegar and whisk until it comes together. Add the tomatoes, salt, and pepper.
- When the oil has cooled, add the basil.
- Stir together the mayo and pesto. Set aside until you are ready to assemble the burgers.
- Drizzle the sliced ciabatta rolls with olive oil, salt, and pepper.
- Toast in a skillet on medium heat until golden brown.
- When the bread is toasted, rub the surface with a garlic clove.
- Place one piece on ciabatta down.
- Spread the ciabatta with pesto aioli, as much or as little as you like.
- Make a bed of spinach on top of the aioli.
- Place the burger on top of the spinach.
- Finish with brushetta.
- I like these open-faced.
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