Cilantro Pesto and Cranberry Turkey Burgers (02.15.13)

by Jennifer Burns, Dan’s Market

  • 1 pound ground turkey
  • 1/4 cup bread crumbs
  • 1 egg
  • 1/4 cup dried cranberries, chopped
  • 4 green onions, sliced
  • 1/2 teaspoon sage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon canola oil (for grill)
  • 4 ounces pine nuts or almonds, chopped
  • 2 tablespoons water
  • 1 cup or bunch of cilantro
  • 1/3 cup parmesan cheese
  • 1 garlic clove
  • 1/3 cup olive oil
  • 4 hamburger buns
  • 1/2 avocado, sliced
  • Salt and Pepper

Combine the first 8 ingredients in a bowl with salt and pepper. Mix with hands until ingredients are well combined. Shape into four patties.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.

In a small frying pan, toast the pine nuts over low heat for 4-5 minutes or until they turn golden brown. In a blender or food processor, pour the water in the bottom and add all the remaining ingredients to make the pesto. Blend until smooth while drizzling in the olive oil. Add salt and Pepper, to taste. Place some of the pesto on each side of the buns. Add a burger on each. Top with avocado. Serve immediately.

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