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.