Fresh basil gets whipped into a bright, garlicky pesto with a hit of lemon juice, then worked right into ground turkey along with warming turmeric and ginger for a patty that's packed with flavor from the inside out. Searing the patties in olive oil gives them a deep golden crust while keeping the inside juicy, and a final spoonful of that vibrant green pesto on top makes every bite taste fresh and herby rather than heavy. Wrapping the whole thing in crisp butter lettuce instead of a bun keeps things light and lets the turkey and pesto really shine, with optional cucumber and red onion adding a cool, crunchy contrast. This one's an easy weeknight option that comes together in one skillet and one food processor, and it's a solid pick if you're watching your sodium intake, since the flavor here comes from real herbs, garlic, and spice rather than anything overly processed.
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Make the pesto: combine the basil leaves, garlic, lemon juice, and salt in a food processor. Pulse 8ā10 times until the basil is roughly chopped. With the motor running, drizzle in the 1/4 cup olive oil and process until the pesto is smooth and bright green, about 30 seconds. Scrape into a bowl and set aside.
In a large mixing bowl, combine the ground turkey, 3 tablespoons of the prepared pesto, salt, turmeric, and ginger. Mix gently with your hands until just combined ā do not overwork the meat. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb.
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