Garlicky Pesto Turkey Burgers with Fresh Mozzerella

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Garlic Butter
1 head of garlic
1 tsp. of Colavita olive oil
1 stick of unsalted butter, softened
1 tsp. of kosher salt

2 lbs. of ground turkey
1 cup of Panko bread crumbs
2 tsp. of kosher salt
1 tsp. of black pepper

1 cup fresh basil, cleaned and stemmed
3 T Colavita Olive Oil
1/2 cup pine nuts
2 garlic cloves, crushed
1/2 tsp. black pepper
2 T fresh grated parmesean cheese
1/4 tsp. lemon zest
1 tsp. fresh squeezed lemon juice

8 oz. of fresh mozzarella cheese, slice to fit the buns
2 large ripe red tomatoes (preferably beefsteak) ,sliced to fit the buns

vegetable oil for brushing on the grill rack
6 high-quality unseeded hamburger rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Garlic Butter, cut off the the top of the head of garlic, exposing the cloves. Place on an aluminum foil square about 6 inches wide. Drizzle the garlic with olive oil. Form a “tent” around the garlic, with the foil, leaving an opening at the top. Place on the center of the grill and roast the garlic for about 40 minutes or until soft. Allow the garlic to cool enough to handle and blend with the softened butter and salt. Set aside.

To make the patties, combine the ground turkey, panko, salt and pepper in a large bowl. Form into 6 patties and cover with plastic wrap. Refrigerate until ready to grill.

To make the pesto, combine the basil, olive oil, pine nuts, garlic cloves, pepper, parmesean cheese, lemon zest and lemon juice inot a food processor. Blend until uniform and paste like. Cover and set aside.

Before grilling brush the rack with vegetable oil. Place the patties on the rack, cover and cook for 5 to 7 minutes per side. turning only once. During the last two minutes of grilling place the mozzarella cheese on top of each patty. Also place the buns, cut side down on the outer edges of the grill to toast lightly. Close the lid for maximum melting of cheese.

To assemble the burgers, spread the garlic butter over the cut sides of the burger buns. Place a patty on each bun, followed by equal portions of pesto, then tomato slices. Add the top bun and enjoy.