For delivery of in-stock items by 11/28, orders must be received by Tuesday, 11/19. 

Turkey & Mushroom Caprese Burger

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    20 min.
  • Serves
    Serves:
    4

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

  • 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.

  • 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.

  • 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.