Juicy turkey burgers don’t have to be bland—or dry. These pesto turkey burgers are my go-to when I want something lighter than beef but still loaded with flavor, with melty mozzarella and quick-grilled tomatoes that make them feel a little “restaurant” without the effort.
Why you’ll love this dish
- Big flavor, minimal work: Pesto does the heavy lifting, seasoning the meat in one step.
- Juicy texture: The key is not over-mixing and cooking just to temperature.
- Fast weeknight-friendly: Grill (or pan-sear) and dinner is on the table quickly.
- Crowd-pleaser: Mild, cheesy, and easy to customize with different toppings.
“I’ve made turkey burgers before and they were always a little dry—these were the first ones my family asked me to make again. The pesto and mozzarella combo is unreal.”
How to make Best Turkey Burgers
You’ll mix ground turkey with pesto, then shape the mixture into patties (don’t pack them too tight). Grill over medium-high heat until cooked through, adding mozzarella near the end so it melts right on the burger. While the patties finish, grill tomato slices briefly for a lightly smoky, jammy bite. Then it’s just assembly: bun, burger, tomato, and whatever extras you love.
Ingredients (what you’ll need)
- 1 pound ground turkey (93% lean is a sweet spot for juicy burgers; extra-lean can dry out faster)
- 1/4 cup pesto sauce (store-bought is fine; basil pesto is classic)
- 1/2 cup mozzarella cheese, shredded (or sliced for easier melting)
- 1 cup tomatoes, sliced (Roma or beefsteak work well; thicker slices grill best)
- Salt and pepper to taste
- Burger buns (toasted if you have time)
Directions (step-by-step instructions)
- Preheat the grill to medium-high heat. Clean and lightly oil the grates to reduce sticking.
- Mix the burger base. In a bowl, combine the ground turkey, pesto, salt, and pepper. Mix just until combined—overmixing can make burgers dense.
- Form patties. Shape into evenly sized patties (about 4). Press a slight dimple in the center of each patty so they cook flat instead of puffing up.
- Grill the patties. Cook for 5–7 minutes per side, flipping once, until fully cooked.
- For safety, ground turkey should reach 165°F (74°C) in the center.
- Add mozzarella. During the last 1–2 minutes, sprinkle mozzarella on top of each patty and close the lid (if available) to help it melt.
- Grill the tomatoes. Place tomato slices on the grill and cook 2–3 minutes total, just until lightly charred and warmed through.
- Assemble. Add the turkey patty to the bun, top with grilled tomatoes, and finish with any extra toppings you like. Serve right away.
How to serve Best Turkey Burgers (serving suggestions)
- Classic plate: Serve with oven fries, sweet potato wedges, or kettle chips.
- Fresh + light: Pair with a crisp green salad, cucumber salad, or grilled zucchini.
- Mediterranean vibe: Add arugula, a swipe of mayo or garlic aioli, and a few roasted red peppers.
- Make it a “burger bar”: Put out toppings like sliced avocado, pickled onions, extra pesto, lettuce, and different cheeses so everyone builds their own.
How to store (storage and reheating tips)
- Refrigerate: Store cooked patties in an airtight container for up to 3–4 days. Keep buns and tomatoes separate for best texture.
- Reheat: Warm patties gently in a covered skillet over medium-low heat or in the microwave in short bursts until hot. (Avoid overheating—turkey dries out.)
- Freeze: Freeze cooked patties (or raw formed patties) tightly wrapped for up to 3 months. Thaw overnight in the fridge.
- Food safety note: Don’t leave cooked burgers at room temperature for more than 2 hours (1 hour if it’s very hot out).
Tips to make (tricks for success)
- Don’t overmix the meat. Mix only until the pesto is incorporated.
- Use a thermometer. Turkey goes from juicy to dry quickly; pull right at 165°F.
- Make a dimple in the center. Helps even cooking and better burger shape.
- Prevent sticking: Clean, preheated grates + a little oil go a long way.
- Toast the buns: Even 1–2 minutes on the grill helps keep the bun from getting soggy.
Variations (creative twists)
- Spicy pesto burger: Add red pepper flakes or a spoonful of Calabrian chili paste.
- Caprese-style: Swap grilled tomatoes for fresh tomato slices and add basil leaves + balsamic glaze.
- No grill? Pan-sear in a lightly oiled skillet over medium-high heat, then cover briefly to melt the cheese.
- Different cheese: Provolone, pepper jack, or fontina all melt beautifully.
- Low-carb option: Serve in lettuce wraps or over a big salad with extra pesto as “dressing.”
FAQs (your questions answered)
Can I make these turkey burgers ahead of time?
Yes. You can mix and form patties up to 24 hours ahead, then keep them covered in the refrigerator. For best texture, form them gently and avoid compressing them too much.
How do I know when turkey burgers are done?
The most reliable way is a thermometer: ground turkey should reach 165°F (74°C) in the thickest part. Visually, the juices should run clear and the center should not be pink, but temperature is the gold standard.
Can I bake these instead of grilling?
Yes. Bake on a lined sheet pan at 400°F (205°C) until they reach 165°F, usually about 15–20 minutes depending on thickness. Add mozzarella in the last couple minutes so it melts.
What if my turkey burger mixture feels too soft or sticky?
That can happen depending on the turkey and pesto. Chill the mixture for 10–15 minutes before forming patties, and lightly oil your hands. If it’s extremely wet, a small spoonful of breadcrumbs can help (optional).
Can I freeze the patties raw?
Yes. Freeze raw patties on a parchment-lined tray until firm, then transfer to a freezer bag with parchment between layers. Thaw in the fridge overnight before cooking, and always cook to 165°F.
Print
Pesto Turkey Burgers
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Juicy turkey burgers flavored with pesto and melted mozzarella, grilled to perfection for a delicious weeknight meal.
Ingredients
- 1 pound ground turkey (93% lean)
- 1/4 cup pesto sauce
- 1/2 cup mozzarella cheese, shredded
- 1 cup tomatoes, sliced
- Salt and pepper to taste
- Burger buns (toasted if desired)
Instructions
- Preheat the grill to medium-high heat and oil the grates.
- Mix the ground turkey, pesto, salt, and pepper in a bowl, being careful not to overmix.
- Form into evenly sized patties with a slight dimple in the center of each.
- Grill the patties for 5–7 minutes per side until fully cooked to 165°F (74°C).
- Add mozzarella during the last 1–2 minutes and close the lid to help it melt.
- Grill tomato slices for 2–3 minutes until lightly charred.
- Assemble by placing the turkey patty on the bun, topping with grilled tomatoes and desired extras. Serve right away.
Notes
To serve, pair with oven fries or a fresh salad; customize the burger with various toppings for a personal touch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American