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.

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.