Eosinophilic Esophagitis Friendly Basil-Pesto Turkey Burgers
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Learn more →Ingredients
4 servings
For the AIP pesto
- 2 cups fresh basil leaves, packed
- 3 cloves garlic, peeled
- ¼ cup olive oil
- 1 tbsp lemon juice
- ½ tsp salt
For the burgers
- 1 lb ground turkey
- ½ tsp salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp olive oil
For serving
- 8 large butter lettuce leaves
- ½ english cucumber, thinly sliced (optional)
- ¼ red onion, thinly sliced (optional)
Instructions
- 1
Make the pesto: combine the basil leaves, garlic, lemon juice, and salt in a food processor. Pulse 8–10 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.
- 2
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 — 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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