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
we’re outside with