ARUGULA PESTO TURKEY BURGERS

Pesto is most commonly made with basil, but this arugula version is milder and more peppery in flavour. It’s also the perfect complement to a grilled turkey burger. Add some of our crunchy Buttermilk Slaw and you’ve got a delicious and (relatively) healthy backyard burger.

Yield: Makes 8.

ARUGULA PESTO TURKEY BURGERS

Ingredients

  • 3 cups arugula
  • 6 tbsp extra-virgin olive oil
  • 6 tbsp slivered almonds
  • 3 tbsp freshly grated Parmesan cheese
  • 2 1/4 tsp fresh lemon juice
  • 1 clove galic, chopped
  • Pinch salt
  • 2 lb (1 kg) ground turkey
  • 3/4 cup panko
  • 1 tsp freshly ground pepper
  • 1/2 tsp salt
  • Canola oil*
  • 8 hamburger buns
  • Brie cheese slices, optional*
  • Buttermilk Slaw*

Directions

  1. To prepare pesto, place arugula, olive oil, almonds, Parmesan cheese, lemon juice, garlic and pinch of salt in a blender; purée until smooth.
  2. Transfer pesto to a bowl. Add turkey, panko, pepper and 1/2 tsp salt; stir to combine. Shape mixture into 8 patties. Cover and refrigerate for 4 hours.
  3. Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Meanwhile, brush both sides of patties with canola oil.
  4. Grill patties over medium heat on natural gas barbecue until completely cooked. Serve in buns with brie and Buttermilk Slaw.
Nutritional analysis per burger:

487 calories, 25.9 g fat, 30.2 g protein, 32.4 g carbohydrate, 2 g fibre, 553 mg sodium

*Ingredient not included in nutritional analysis.

BUTTERMILK SLAW

Ingredients

  • ​1/4 cup buttermilk
  • 2 1/2 tbsp canola oil
  • 1 tbsp sliced green onion
  • 1 tbsp white wine vinegar
  • 1 tbsp liquid honey
  • 1 tsp Dijon mustard
  • 1/2 clove garlic, finely chopped
  • 2 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage

Yield: Makes about 4 cups.

Directions

  1. To prepare dressing, whisk together buttermilk, oil, green onion, vinegar, honey, mustard and garlic until blended.
  2. Combine green and red cabbage in a bowl. Add dressing and toss to coat. Cover and refrigerate for 30 minutes before serving.