Fratelli Perata Winery

Perata’s Pesto Turkey Burger


What to do with left-over pesto? Among the healthier alternatives is to gather the ingredients for a caprese salad. When tomatoes are at their summer best, swing over to Gioia Cheese Company for some fresh mozzarella, snip basil from the garden. Find some aromatic hearty bread. Then use that healthy ground turkey that’s haunting your ‘fridge and make the following, remembering to let the Bambino Grande breathe while the BBQ heats up.

1 pound ground turkey
4 T pesto (2T + 2T) from leftover you’ve made, or to test the recipe could buy already prepared
1/4 cup Parmigiano, shredded, don’t skimp on the quality, you’re eating this
3 cloves garlic, minced
1 loaf ciabatta, or other big Italian loaf, no wonder (pane americani) bread
2 T olive oil
4 slices fresh mozzarella
8 slices tomato
2 cups fresh basil

Make 4 burgers: Combine turkey, 2 T pesto, Parmigiano and garlic. Form into patty.

Slice bread horizontally so there is a crust all along one side, Cut that to have 4 pieces, fitting the size of your patty.

BBQ the patty until cooked through, 165 degrees, about 10 minutes over medium heat.

While patties cook, brush olive oil on cut sides of bread, slice mozzarella and tomato. When patties are at temperature, put bread on BBQ to toast and add a slice of mozzarella to each patty, leave on grill about 2 minutes, or until mozzarella softens.

Remove to platter. Divide basil on bread, then top with burger and tomato slices. Drizzle last 2 T or so of pesto over tomato. Messy, but good.

Hey we’re outside with Bambino.