Long time friend Diane Armstrong returned recently from a trip to Colorado, and this was the recipe she was happy to bring back with her. She is about the last of our friends from college turning a major milestone birthday this year, and we’re happy to have her join the club! It’s a shocking number that used to sound “old” to me; but then 2020 has been full of painful milestones. New Year’s Eve is going to be quiet but more meaningful this year.
My meat loving husband looked a little dubious when I mentioned turkey burgers for dinner, but is now a convert. The fresh pesto, arugula and fresh melted mozzarella top a burger mixed with sun-dried tomatoes, garlic, and Parmesan; so it’s loaded with flavor.
20 ounces ground turkey
1/4 cup minced sun-dried tomatoes packed in oil, drained
1/4 cup shredded Parmesan cheese
2 cloves garlic, grated
1 tsp. salt
1/2 tsp. pepper
4 1-inch slices part-skim fresh mozzarella
4 whole wheat hamburger buns, sliced
1/4 cup pesto homemade or store-bought
1/4 cup baby arugula
Pre-heat grill to high heat. In a medium bowl, mix together ground turkey, sun-dried tomatoes, Parmesan cheese, grated garlic, salt and pepper using your hands. Form into 4 equal size patties.
Grill turkey burger patties over high-heat until cooked through, about 3 to 4 minutes per side. During the last minute of cooking, top each burger with one mozzarella slice and heat until slightly melted and bubbly.
Place burgers on split buns and top with pesto and arugula to serve. Serves 4.
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