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Turkey Burgers with Parsley Pesto (04.22.15)

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Posted at 11:55 AM, Apr 22, 2015
and last updated 2015-04-22 19:42:57-04
  • 1 lb. ground turkey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried coriander
  • 2 teaspoons canola oil
  • 1/2 cup slivered almonds, toasted
  • 1 cup fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove
  • 1 teaspoon finely grated lemon zest
  • 2 whole grain buns, split
  • 4 tomato slices
  • No Salt Seasoning and pepper, to taste

In a large bowl, combine the first five ingredients with no salt seasoning and pepper. Form four patties. Heat a large skillet or grill to medium high heat. Coat the pan or grill with the canola oil. Cook the burgers to desired doneness.

In a blender or food processor, combine the almonds and the next 4 ingredients (through lemon zest) with no salt seasoning and pepper. Toast the buns. To plate open face style, place a half bun on four plates, drizzle some of the pesto sauce on each bun. Top with a burger and tomato slice. Drizzle additional pesto on top. Serve immediately.

Note: the extra pesto will keep refrigerated in a sealed container for 4-5 days.

Sponsor: Intermountain Medical Center Heart Institute