Pesto Turkey Burgers Recipe

1. In large microwave-safe bowl, combine first 2 ingredients with 1½ tablespoons oil. Microwave on HIGH 30 seconds. Let cool. Stir in Parmesan cheese. Place half the pesto in small bowl and mix with mayonnaise. Salt and pepper as desired. Set aside.
2. Add turkey, bread crumbs and egg to the remaining pesto in the large bowl. Salt and pepper as desired. Form into 6 patties.
3. In large skillet, heat remaining 1 tablespoon oil over medium high heat. Add patties. Pan-fr, turning occasionally, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes. Top with cheese slices.
4. Place on toasted rolls. Top with pesto mayonnaise, lettuce and tomatoes, if desired.

Makes 6 servings OR 4 servings + 2 leftover servings. Serve with Italian Fries.

Make ahead & freeze: Prepare step 1. Place half the pesto in a quart freezer bag. Prepare step 2. Place patties in a gallon freezer bag between layers of wax paper. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.

For remix Creamy Pesto Pasta & Turkey recipe: Place 2 burgers in a storage container. Refrigerate up to 2 days.