Do you ever go to the store with no idea of what you want to make for dinner? Last Monday was one of those days. I went to the Butcher counter and started to panic because it was almost my turn and I couldn’t focus: Hmm…that fish looks nice and fresh…So do those steaks…Dustin would like steak…But I feel like chicken…hmm…boneless and skinless chicken thighs…Would those be good on the BBQ?…no…oh, ground meats…what about … ?? “Can I help you?” The butcher asked, startling my train of thought. So I asked for the thing that was right in front of me – ground turkey thighs. Whew. Now that the protein was taken care of, things started to fall into place in my brain. I remembered that we had fresh basil at home, as well as tons of mizuna so I immediately thought of pesto and went straight to the bulk aisle for walnuts to add to it.
So that was my boring thought process of how I ended up mixing pesto into our turkey burgers. The result was a really moist, flavorful burger. I called Nikita (if you haven’t noticed, we love to cook and eat dinner together) to inform her of the menu, and soon she came over to enjoy them with us, bringing with her some summery micro brews and a bag of Kettle Chips (our favorite flavor “Buffalo Bleu”). We ate our burgers on sesame-wheat buns (brushed with olive oil and lightly grilled), with sliced tomato, grilled white onions, and mayo. They were sort of messy (think Carls’ Jr. ads) but delicious. I can’t wait to see what happens next time I’m under pressure at the meat counter!
Turkey-Pesto Burgers with Grilled Onions
2-3 cups of basil leaves, washed and dried*
a big handful of walnut pieces, lightly toasted in a skillet
1 clove of garlic
a handful of Parmesan cheese
juice of 1/2 a lime
about 1/4 cup of olive oil
salt & pepper to taste
1 lb. ground turkey
hamburger buns of your choice
1 sweet white onion, sliced into thick rings
*I didn’t have quite enough basil, so I added some mizuna leaves. It gave the pesto a wonderful bite to it. You could also add arugula for the same effect.
- First, make the pesto: Combine the basil, mizuna (if using), walnuts, garlic, Parmesan, and lime juice in a food processor. Process until smooth. With the motor running, drizzle in the olive oil, until it reaches a good consistency. Season with salt & pepper. Taste and adjust seasonings if needed. Pour pesto into a small bowl, cover, and refrigerate until use (Makes about 1 cup – more than needed for the burgers, but you can freeze it if you want).
- Place the ground turkey in a large bowl. Season the top with salt & pepper. Add 3 or 4 heaping spoonfuls of pesto to the bowl. Mix with your hands until pesto is incorporated into the meat. Divide meat into 4-5 portions (depending on how thick you like your burgers), form patties, and place on a plate. Cover and chill while you prepare the grill.
- Brush the tops and bottoms of the buns with olive oil and set aside. Brush onion slices with olive oil and sprinkle with salt & pepper. Grill onions until nice and charred, about 3-4 minutes on each side.
- Grill burgers about 4-5 minutes on each side. When the burgers are almost done, grill the tops and bottoms of the buns until golden and toasty.
- Assemble burgers how you like – we used this order: mayo, patty, grilled onions, tomato. Dig in!