Pesto is a summer staple, and these lean yet juicy turkey burgers are busting with its unmistakably fresh flavor. Parmesan cheese, spinach, and a bite of red onion complete this unique and fresh take on the classic you won’t want to miss.
Happy start of a new week to you! I hope everyone caught a chance to relax and indulge in the first days of June. Unseasonably cold and dreary have unfortunately still been the norm around these parts lately, but the sun did decide to finally show its face on Saturday which was much appreciated. I almost forgot what it felt like. #pleasecomebacksun
My weekend was packed yet again due to our impending move. For some reason, I thought it would be a wonderful idea to attend a Pure Barre class yesterday followed by loading up the car/unpacking boxes, and as a result I currently feel like I completed roughly 12 triathlons (not that I’ve ever completed one or even considered doing so, but I imagine this is what it must feel like).
It wasn’t all triathalon/weightlifting more than I have in years/almost accidentally dropping the dresser on the cement ground outside, though. In fact, a couple of pretty exciting happenings went down. First, I decided that 5+ minutes was far too long to wait to load up my dinosaur-era laptop and am now the proud owner of a MacBook Air. As you can imagine, this purchase has understandably kept my eyes glued to the screen today as I get everything set up and, okay, play around for hours and hours and, wait, where did the past 5 hours go? But I did accomplish some substantial things…
…like switch The Petite Chef from her modest WordPress home over to her very own snazzy self-hosted URL. What does that mean for you? You can now find me a lot more easily and directly at PetiteChefBlog.com. I’m still working behind the scenes on making quite a few design improvements and content additions to the new site, but in the meantime I’d really love if you would take a look around and let me know what you think so far.
Now for what you came for: the food, of course. Since I saw a brief glimmer of sunlight, I began daydreaming about summer and had my mind on burgers. Turkey burgers are the perfect compromise because they’re packed with protein and leaner compared with beef burgers, but they still taste delicious (at least I think so). After a bit of brainstorming, I came up with these pesto-packed turkey burgers filled with light and summery flavors: spinach, red onion, parmesan cheese, garlic, and more.
If you love pesto, you need to give these babies a go. I already know I’ll be whipping up Florentine Pesto Parmesan Turkey Burgers all summer long. The best part? They’ll be ready in just 20 minutes from start to finish. No need to cut beach time or backyard happy hour short.
Florentine Pesto Parmesan Turkey Burgers
[Makes 10 burgers; 20 minutes prep/cook time]
2 pounds ground turkey
3 ounces baby spinach
1/3 cup red onion, chopped
1/3 cup breadcrumbs
1/4 cup pesto (I used store-bought)
1/4 cup shredded parmesan cheese
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
Saute the baby spinach in a pan until bright green and wilted. Once cooked, wrap the spinach between two paper towels, then place in a strainer. Press down on the towel to remove as much as the water from the spinach as possible. Blot dry then discard the towels. Roughly chop the spinach into smaller pieces.
In a large bowl, combine the turkey, cooked/chopped baby spinach, red onion, breadcrumbs, egg, pesto, parmesan cheese, pepper, salt, and garlic powder.
Use your hands to combine all ingredients thoroughly. Don’t overmix or the texture will get tough – but be sure to distribute everything evenly.
Fire up your grill and cook until the burgers are no longer pink on the inside. Serve on a bun with lettuce, tomato, ketchup, or your favorite burger toppings. I think goat cheese and caramelized onions would be fabulous, or keep it simple with a sprinkle more of shredded parmesan.
+ This recipe is absolutely perfect for meal prep, particularly if you have a very hungry husband who is perpetually going through a “growth spurt.” If you’re not in the same boat, however, feel free to cut this recipe in half to make a more reasonable 5 burgers.
+ If you’re gluten-free, feel free to substitute gluten-free flour or almond flour for the breadcrumbs.
+ If you’re vegan or have an egg allergy, substitute a flax or chia seed-based egg.
+ If you’re not a fan of turkey, ground chicken or ground beef would work well instead.