
Ingredients
Turkey Burger Patty
- 1.25 lbs Ground Turkey Makes enough for 3 large or 4 regular sized burgers.
- 2 tbs Butter Optional – Divided into 1 part for each patty. Placed into freezer to harden.
- 2 ea Jalapenos Seeded. Chopped.
- 2 tbs Onion Chopped.
- 2 cloves Garlic Minced.
- 1 ea Egg
- 3/4 tsp Seasoning I used Hog & Hen here.
- 1 tsp Parsley Chopped.
- 1 tbs Worcestershire Can sub soy if you want.
Others
- 4 ea Brioche Buns One for each patty.
- 2 tbs Pesto Mayo See notes for recipe.
- 1 ea Arugula
- 4 ea Mozzarella Fresh. Try to match the size of the bun or use more pieces.
- 4 slices Tomato Try to match the size of the bun.
- 1 ea Balsamic Vinegar
Instructions
- Gather and prep your ingredients.
- Combine all of the turkey patty ingredients (except the butter) into a bowl.
- Mix well. It's going to seem "watery" and that's ok.
- Form your patties. Place the butter (optional) into the center of each patty. This will ensure a little extra juiciness and flavor in what can otherwise be a dry meat. Place patties into the fridge until you're ready to cook.
- I cooked mine on a griddle over medium heat.
- To ensure thorough cooking I covered my meat.
- While the turkey is cooking, spread that delicious pesto mayo on the bottom bun.
- Top the mayo with arugula (I de-stemmed the leaves).
- Flip your patties once a nice brown crust is formed on the bottom side. Cook to an internal temp of 165.
- Pull your patties when done and let rest while you finish prepping the plate.
- Drizzle some balsamic onto the upper bun.
- Time to assemble! Place the patty on top of the bottom bun, mayo, and arugula. Top with the mozzarella, tomato, and upper bun.
- Enjoy!
Video
Notes
- Click here for my Homemade Pesto Mayo Recipe.
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