ARUGULA PESTO TURKEY BURGERS
Pesto is most commonly made with basil, but this arugula version is milder and more peppery in flavour. It’s also the perfect complement to a grilled turkey burger. Add some of our crunchy Buttermilk Slaw and you’ve got a delicious and (relatively) healthy backyard burger.
Yield: Makes 8.
July 02, 2019
ARUGULA PESTO TURKEY BURGERS
Ingredients
- 3 cups arugula
- 6 tbsp extra-virgin olive oil
- 6 tbsp slivered almonds
- 3 tbsp freshly grated Parmesan cheese
- 2 1/4 tsp fresh lemon juice
- 1 clove galic, chopped
- Pinch salt
- 2 lb (1 kg) ground turkey
- 3/4 cup panko
- 1 tsp freshly ground pepper
- 1/2 tsp salt
- Canola oil*
- 8 hamburger buns
- Brie cheese slices, optional*
- Buttermilk Slaw*
Directions
- To prepare pesto, place arugula, olive oil, almonds, Parmesan cheese, lemon juice, garlic and pinch of salt in a blender; purée until smooth.
- Transfer pesto to a bowl. Add turkey, panko, pepper and 1/2 tsp salt; stir to combine. Shape mixture into 8 patties. Cover and refrigerate for 4 hours.
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Meanwhile, brush both sides of patties with canola oil.
- Grill patties over medium heat on natural gas barbecue until completely cooked. Serve in buns with brie and Buttermilk Slaw.
Nutritional analysis per burger:
487 calories, 25.9 g fat, 30.2 g protein, 32.4 g carbohydrate, 2 g fibre, 553 mg sodium
*Ingredient not included in nutritional analysis.
BUTTERMILK SLAW
Ingredients
- 1/4 cup buttermilk
- 2 1/2 tbsp canola oil
- 1 tbsp sliced green onion
- 1 tbsp white wine vinegar
- 1 tbsp liquid honey
- 1 tsp Dijon mustard
- 1/2 clove garlic, finely chopped
- 2 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
Yield: Makes about 4 cups.
Directions
- To prepare dressing, whisk together buttermilk, oil, green onion, vinegar, honey, mustard and garlic until blended.
- Combine green and red cabbage in a bowl. Add dressing and toss to coat. Cover and refrigerate for 30 minutes before serving.