Low Iodine Basil-Pesto Turkey Burgers

Total time35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the AIP pesto

2 cups fresh basil leaves, packed
3 cloves garlic, peeled
¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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