Pest-oh my gosh! Did our chefs just put pesto in a burger? They did, and it’s about as delicious as you’d expect. There’s herby, Italian-style basil flavor woven throughout these turkey patties and mixed into the mayo too. Add in a heap of melted cheese, a few slices of fresh tomato, and some zesty carrots on the side and you’ve got the very definition of fun in a bun.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Brioche Buns(ContainsMilk, Eggs, Wheat)
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Peel carrots, then cut on a slight diagonal into ½-inch-thick slices. Toss on a baking sheet with 1 TBSP olive oil. Season with salt and pepper. Roast in oven until tender, 15-20 minutes.
Mix together turkey, 2 TBSP pesto (we’ll use the rest later), and a large pinch of salt and pepper in a medium bowl. Shape into two 4-inch-wide patties. Melt 1 TBSP butter in a medium pan over medium heat. Add patties and cook until nicely browned on bottom, about 6 minutes.
Once patties are browned on bottom, flip and cook on other side for 3 minutes. Sprinkle mozzarella evenly onto each, then cover pan and continue cooking until cheese is melted and burgers are cooked through, 2-3 minutes more. TIP: If your pan doesn’t have a lid, use aluminum foil to cover it.
Place mayonnaise and remaining pesto in a small bowl and stir to combine.
Zest lemon until you have 1 tsp zest. Once carrots are done roasting, place in another medium bowl along with lemon zest, a squeeze of lemon, and pepper (to taste). Toss to coat carrots.
Split buns in half and place cutside down on baking sheet used for carrots. Place in oven and allow to warm through, about 2 minutes. Meanwhile, slice tomato into rounds. Spread as much pesto mayo as you like on the cut side of the bun bottoms, then top each with a turkey patty, tomato rounds, and bun top. Serve with carrots on the side.