PREP TIME COOK TIME
10-15 minutes 7 minutes per side
SERVINGS: 6 burgers
1 1/2 pounds ground turkey
1/4 cup cored and shredded zucchini (dry on paper towel)
1/4 cup small diced red pepper
1/4 cup small dice red onion
1/4 cup Pasolivo Citrus Pesto (recipe below), plus additional to top the burger
Salt and pepper to taste
Sliced fresh tomato
1/2 cup Nuvo's B.S.G (You may want more or less for desired consistency)
1/4 cup Sparkling Citrus Vinegar
1/4 cup Nuvo's Hickory Smoke Balsamic (optional)
1 cup Fresh Basil
1 cup Fresh Mint
2 tsp. orange zest
3 cloves fresh garlic
1 cup chopped walnuts
2 tsp. Kosher Sea Salt
1/2 tsp. freshly ground pepper
1/2 cup Parmesan cheese
Mix all ingredients keeping tomatoes and buns aside and form into patties. The quantity will vary depending on the size of your burgers.
Grill turkey burgers until at least 165 degrees. With a minute or two left of cooking time, top the burgers with cheese. Brush the buns with olive oil and lightly toast on the grill. To serve, top the burger with additional pesto, and sliced tomato.
Add all of the ingredients, except the Nuvo's B.S.G., vinegar, hickory smoke balsamic(if you're adding) salt and pepper, to a food processor and blend until coarsely mixed. While processing, slowly add the olive oil and vinegar until well blended. Add more oil if the pesto is too thick. Add the salt and pepper to taste. To store in the refrigerator, top the pesto with a thin layer of the Nuvo's B.S.G. Olive oil.