Ingredients

1/3 cup mayonnaise

3 tablespoons store-bought or homemade pesto

1 pound ground turkey (preferably 93% or 94% lean)

1 large egg, lightly beaten

1/4 cup finely chopped fresh basil, plus 12 large leaves

1/2 ounce Parmesan, finely grated (about 1/4 cup)

1 teaspoon garlic powder

1/2 teaspoon kosher salt, plus more

1/4 teaspoon freshly ground black pepper, plus more

2 tablespoons neutral oil, divided

4 slices fresh mozzarella (1/2 inch thick, about 2 ounces each), divided

4 hamburger buns, toasted

4 large tomato slices

4 teaspoons balsamic glaze

Instructions

Step 1: In a small bowl, stir together the mayonnaise and pesto until smooth. Set aside.

Step 2: In a large bowl, use clean hands or a flexible spatula to mix the ground turkey, beaten egg, chopped basil, Parmesan, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper just until combined. Divide the mixture into 4 equal portions and shape each into a round patty about 1/2 inch thick.

Step 3: Heat 1 tablespoon of oil in a large metal or cast-iron skillet over medium-high heat. Place 2 patties in the skillet, spacing them evenly, and cook until a browned crust forms on the bottom, about 3 minutes. Flip the burgers, cover the pan, and cook until an instant-read thermometer inserted into the center reads 155°F, about 2 minutes more.

Step 4: Uncover the pan and place 1 slice of mozzarella on each burger. Cover again and cook until the cheese melts and the burgers reach an internal temperature of 165°F, about 1 minute more. Transfer the cooked burgers to a plate. Repeat this process with the remaining oil, patties, and mozzarella slices.

Step 5: Spread the pesto mayo evenly on the bottom halves of the toasted buns. Top each with a burger and a tomato slice. Generously season the tomatoes with salt and pepper, then drizzle each with 1 teaspoon of balsamic glaze. Add 3 large basil leaves on top, then close the burgers with the top buns. Serve immediately.

Tips & Variations

Use lean ground chicken or beef if you prefer over turkey, adjusting cooking times accordingly for safety.

For a spicier kick, add a pinch of red pepper flakes to the burger mix or pesto mayo.

Make your own balsamic glaze by simmering balsamic vinegar with a little honey until thickened.

Toast the buns in the burger skillet after cooking the patties for extra flavor.

FAQs

Can I make these burgers ahead of time?

Yes, you can prepare the patties in advance and keep them refrigerated for up to a day before cooking. Avoid adding the cheese and assembling until just before serving.

What’s the best way to tell when turkey burgers are cooked?

Use an instant-read thermometer to ensure the internal temperature reaches 165°F, which guarantees the turkey is fully cooked and safe to eat.