Turkey & Mushroom Caprese Burger
Recipe tags: turkey base, easy difficulty, lunch, turkey, grilling
|⅓ cup||prepared pesto, divided|
|3 tbsp||Better Than Bouillon® Turkey Base|
|¾ cup||Italian seasoned bread crumbs|
|1 lb||ground turkey|
|2 tbsp||olive oil|
|4||portobello mushrooms, stems and gills removed|
|4||ciabatta buns, split|
|1||large ripe tomato, sliced|
|1||ball (6 oz) fresh mozzarella cheese, sliced|
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.
Whisk together oil, 1 tbsp pesto and remaining Turkey Base; brush all over mushroom caps. Stir mayonnaise with remaining pesto; set aside.
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.
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.