Give the humble turkey burger some flair with this Italian-inspired recipe. Go ahead and melt the cheese, cheeseburger style if you like.
South Dakota farmers produce 5 million turkeys a year. They are raised in large, open buildings that keep the turkeys comfortable. The buildings give them protection from predators like coyotes or hawks, diseases and weather extremes. The large area allows them to move and interact with other turkeys. In just one turkey’s lifetime, it will consume approximately one bushel of corn and one-third of a bushel of soybeans.
Most of the meat, milk and eggs we enjoy today come from pigs, cows and poultry raised indoors. Unlike the past, farm animals today enjoy comfortable, well-ventilated, climate-controlled barns where they stay cleaner and are kept away from predators, flies and the elements. This helps us raise healthier animals, which means healthier food.
Pesto Turkey Burgers
- 19.2 Ounces Ground Turkey 93% Lean
- 4 Tablespoons Pesto Prepared, Divided
- 4 Hamburger Buns
- 1 Cup Baby Spinach Divided
- 8 Slices Black Forest Ham
- 4 Slices Sartori Gold BellaVitano Cheese approx 1/4 pound
- 4 Slices Colby Jack Cheese
- 1/2 Cup Red Pepper Jarred, Sliced, Roasted, Divided
- Preheat grill to direct heat over medium-high heat. Form turkey into 4 patties. Grill patties about 10 minutes, flipping once, or until temperature reaches 165 degrees.
- To assemble burgers, spread 1/2 tablespoon pesto on bottom buns. Top each with 1/4 cup spinach, 2 slices ham, 1 slice Sartori cheese, grilled turkey patty, 1 colby-jack cheese slice and 1/8 cup red pepper slices. Spread remaining 1/2 tablespoon pesto on top buns and top with red pepper slices.
50% vitamin A
40% vitamin C
25% iron Nutrition Facts per serving:
Calories: 640; Protein: 51g
Carbohydrate: 32g; Saturated Fat: 13g
Cholesterol: 170mg; Sodium: 1360mg
Dietary Fiber: 5g; Sugars: 9g