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Ingredients 0/9
Why This Meal Is A Winner
These burgers are packed with bold Italian flavors that make them anything but ordinary. Using lean turkey keeps them light and healthy, while the grill adds a smoky touch that enhances every bite. They are perfect for a quick weeknight meal or a weekend cookout with friends.
Kitchen Tricks
- Preheat the grill well to prevent the patties from sticking.
- Avoid pressing down on the burgers while cooking to keep them juicy.
- Use a meat thermometer to ensure the internal temperature reaches 165°F for safety.
- Avoid pressing down on the burgers while cooking to keep them juicy.
- Use a meat thermometer to ensure the internal temperature reaches 165°F for safety.
Directions
In a bowl, mix together the turkey, basil, garlic, salt, and pepper until everything is well combined. Divide the mixture into four equal parts and shape each one into a patty. Heat your grill to medium-high and give the grates a light oiling to prevent sticking. Cook the patties for about 4 minutes on each side. When you flip them, add a slice of provolone cheese on top and let it melt while the burgers finish cooking. While the cheese is melting, toss the ciabatta rolls on the grill for a couple of minutes until they’re nicely toasted. In a small bowl, stir together the mayonnaise and pesto until smooth. Spread this sauce on the toasted buns, then add the turkey patties, and finish with some sliced red onion and fresh lettuce. Enjoy!
Serving Ideas For Family Meals
Serve these burgers on toasted buns with fresh lettuce, ripe tomatoes, and a slice of mozzarella or provolone cheese. Add a dollop of pesto or marinara sauce for an extra burst of Italian flavor. Pair with a side of grilled vegetables or a crisp green salad.
Storing Food Safely
Store any leftover cooked patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the grill or in a skillet to maintain their juiciness. For longer storage, freeze the raw patties separately, wrapped tightly, for up to 3 months.
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