Turkey & Mushroom Caprese Burger
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Prep:
15 min. -
Cook:
20 min. -
Serves:
4
Recipes
Recipe tags: turkey base, easy difficulty, lunch, turkey, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ⅓ cup | prepared pesto, divided |
| 3 Tbsp | Better Than Bouillon® Roasted Turkey Base |
| ¼ cup | milk |
| 1 | egg |
| ¾ cup | Italian seasoned bread crumbs |
| 1 lb | ground turkey |
| 2 Tbsp | olive oil |
| 4 | portobello mushrooms, stems and gills removed |
| ¼ cup | mayonnaise |
| 4 | ciabatta buns, split |
| 1 cup | arugula |
| 1 | large ripe tomato, sliced |
| 1 | ball (6 oz) fresh mozzarella cheese, sliced |
Directions
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1
Preheat grill to medium-high; grease grates well. Whisk together 3 Tbsp pesto, 2 Tbsp Turkey Base, milk and egg. Stir in bread crumbs; let stand for 5 minutes. Add turkey, mixing gently to combine. Form into four 4-inch patties; set aside.
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2
Whisk together oil, 1 Tbsp pesto and remaining Turkey Base; brush all over mushroom caps. Stir mayonnaise with remaining pesto; set aside.
-
3
Place burgers and mushrooms on grill. Cook burgers, turning once, for 15 to 20 minutes or until well marked and cooked through. Cook mushrooms, turning as needed, for 7 to 10 minutes or until tender.
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4
Grill buns, cut side down, for about 2 minutes or until lightly toasted. Spread mayonnaise evenly over bottom half of buns. Top with arugula, mushrooms, burgers, tomato and mozzarella. Cap with tops of buns.
Tip: Change things up – use a sun-dried tomato pesto or black olive tapenade instead of traditional basil pesto.