Pesto Turkey Burgers

6–8 Prep 10 min Cook 10 min Serves 4

Presto, pesto! The pinenut sauce is the secret weapon in this quickfire recipe. Mixed into the meat, it lends bold flavor while keeping the turkey extra-juicy.

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Cooking spray 1 lb fat-free (99%) ground turkey breast ¼ cup plain breadcrumbs ¼ cup pesto ½ tsp salt ½ tsp black pepper 4 red onion slices, each ½ inch thick 4 light whole-wheat hamburger buns 8 tsp light mayonnaise 8 tomato slices, each ¼ inch thick 1. Coat a grill rack with cooking spray. Preheat the outdoor grill to medium-high heat.

2. In a medium bowl, combine the turkey, breadcrumbs, pesto, salt, and black pepper. Divide the mixture into 4 equal portions, shaping each into a ½-inch-thick patty.

3. Coat both sides of the turkey patties and onion slices with cooking spray. Arrange the patties, onion slices, and buns on the grill rack. Grill the buns until toasted, about 1 minute. Grill the patties and onion slices until cooked through, 4 to 6 minutes per side.

4. Spread 2 tsp mayonnaise on the bottom half of each bun. Top each with 1 patty, 1 onion slice, 2 tomato slices, and top the half of the bun.

Serving size (1 burger): 350 Cal, 13 g Total Fat, 2 g Sat Fat, 661 mg Sod, 28 g Total Carb, 6 g Sugar, 7 g Fib, 34 g Prot.

TEST KITCHEN TIP

This burger comes together fast, so follow this assembly line order: grill-toast the buns first, then grill the onions, and cook the patty last.