We have been eating a whole lot of ground turkey lately (organic of course), in lieu of ground beef.   I still think beef makes a better burger but this recipe should kick your turkey buns up a notch!

Chopped up pepperoni slices, some pesto mayo, provolone and yumbo! 

If you dont’ have pesto on hand, mix a little garlic and dried basil with your mayo for a very close rendition. 

I like to cook my turkey burgers in a cast iron or nonstick pan instead of the grill, they are much juicer.  But if you choose to use the BBQ, for heavens sake don’t press the burger patty down with your spatula …jeeze that just makes me nuts when I see people doing that!  All the juices go right to the bottom of the BBQ and you are left with a turkey burger carcass.

Another trick for a juicier turkey burger is to avoid cutting into the burger with a knife when checking for doneness, this releases all the juices…..press down on the patty with your finger, if it is firm in the center,  it is done.  (Should feel like pressing on the ball of your hand…if you have really fat hands then I would pass on this technique and buy a good thermometer).

1 lb ground turkey
1 cup sliced pepperoni
1 clove garlic, minced
Salt and pepper
1/3 cup mayonnaise
3 heaping tablespoons Pesto
4slices of provolone
4 hamburger rolls
4 slices tomato
Shredded lettuce
Mix the turkey, pepperoni, garlic, salt and pepper in a large bowl (your hands are a great tool for this).
Form into 4 patties.
Heat skillet over medium high heat.  Add patties and cook until browned, about 3 minutes on each side. Top with cheese and cook a minute more until cheese is melted.
Mix your mayo and pesto and slap this burger together…..bun, mayo, burger, tomato, lettuce done!