Turkey Burgers wtih Sun-Dried Tomato Pesto and Herbed Goat Cheese

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Lemon Basil Mayonnaise
2/3 cup mayonnaise
1/2 cup fresh basil, minced
2 tablespoons lemon juice
1/4 teaspoon freshly ground pepper

1/4 cup sun-dried tomatoes packed in oil, drained
1/2 cup fresh basil
3/4 cup walnuts
1/2 cup parmesan cheese, freshly grated
1/2 cup olive oil
3 cloves garlic
1/2 teaspoon freshly ground pepper

Goat cheese
7 ounces goat cheese
2 teaspoons chopped fresh thyme
1/4 cup olive oil
1/2 teaspoon freshly ground pepper

1&1/2 pounds ground turkey
3/4 cup of the prepared sun-dried tomato pesto
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Vegetable oil, for brushing the grill rack
6 sourdough rolls, split
6 romaine lettuce leaves


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

To make the mayonnaise, combine the mayonnasie, basil, lemon juice, and pepper in a small bowl. Cover and refrigerate until ready to serve.

To make the pesto, combine sun-dried tomatoes, basil, walnuts, parmesan cheese, olive oil, garlic cloves, and pepper in a food processor. Process until ingredients are chopped. Cover and refrigerate until ready to serve.

To make the herbed goat cheese, combine the goat cheese, thyme, olive oil, and pepper in a small bowl. Mash until it is blended. Cover and refrigerate until ready to serve.

To make the patties, combine the ground turkey, sun-dried tomato pesto, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 5 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the mayonnaise over the cut sides of the buns. On each bun bottom, place a lettuce leaf, patty, equal amounts of goat cheese spread, and 2 tablespoons pesto. Add bun top and serve. Makes 6 burgers.