Fresh basil gets whirred into a bright, garlicky pesto that's worked right into the ground turkey, giving these patties a bold herbal flavor from the inside out. Turmeric and ginger add warmth to the mix, while a golden sear in olive oil keeps every bite juicy and full of texture. Instead of a heavy bun, crisp butter lettuce leaves wrap everything up, layered with thin cucumber and red onion for crunch and a little bite. It's a lean, herb-forward way to build a meal around lean protein, good olive oil, fresh vegetables, and plenty of aromatics — exactly the kind of simple, whole-food cooking that fits a Mediterranean-style plate. Quick enough for a weeknight but vibrant enough to serve to guests, this one's a genuinely good fit for anyone eating the Mediterranean way.
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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.
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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