I’ve tried many a turkey burger recipe and most aren’t worth mentioning – bland, bland, bland!!!  Ground turkey just doesn’t have the flavor of ground beef or even ground chicken for that matter. Finally I have found a recipe that can deliver a flavorful, juicy burger for only 328 calories per burger!  Hooray  Thanks to Better Homes and Gardens for this recipe.  I’ve included the link to the original recipe below, but I’ve included my thoughts and a few changes for you to ensure you cook up a superb burger!

http://www.bhg.com/recipe/tomato-basil-turkey-burgers/

I went heavier on the fresh basil and sun-dried tomatoes than called for by the original recipe.  For my one pound of turkey I used about two tablespoons of each.

This is so easy.  Just combine basil, sun dried tomatoes, salt, pepper and your ground turkey.  That’s it!  I like to portion my mixture into balls before making the actual patties.  This helps me to ensure that all burgers are the same size.

The original recipe called for these to be cooked on a grill pan, but I don’t have one so I just broiled them instead.  They still turned out perfectly!

To make these burgers even more spectacular, you’ll want to serve them on buns with pesto mayonnaise.  What is pesto mayonnaise?  Just 1/2 cup of  light mayo mixed with two to four tablespoons of basil pesto that you purchase at the grocery store.  So good.  To add a little peppery bitterness to these burgers, serve with arugula instead of lettuce.

Once your burgers are cooked through and the mozzarella cheese is melted, serve on whole wheat buns with the mayo and arugula.  Delicious!!!

Ingredients

1 lb. ground turkey breast
2 Tbsp. snipped fresh basil
2 Tbsp. finely chopped oil-packed sun dried tomatoes
1/2 tsp. salt
1/4 tsp. pepper
4 slices of mozzarella cheese
4 whole wheat buns
1 cup arugula
Pesto Mayonnaise (1/2 cup light mayo mixed with 2-4 Tbsp basil pesto

Directions

In a mixing bowl combine the first five ingredients.  Mix well and shape into four equal balls.  Flatten the balls into patties and place on a foil-lined broiler pan coated with nonstick cooking spray.  Broil 5 – 6 inches from heat for 10-12 minutes, turning halfway through.  Add the cheese the final 1 to 2 minutes.

Serve burgers on buns with arugula and pesto mayonnaise.