Pesto Turkey Burger

This recipe is one of my own creations born of leftovers I had in the fridge.  I’m always looking for different ways to use up a package of ground turkey and this is a tasty spin on a classic!

¼ lb ground turkey

¼ cup seasoned bread crumbs

1 tbsp. egg whites

2 tbsp. pesto (I like Genova Pesto from Trader Joe’s)

1 tsp. Mrs. Dash original seasoning blend

1 tsp. minced garlic

¼ cup mozzarella cheese

2 tbsp. diced, sautéed onions

¼-½ cup sautéed mushrooms

1 slice of tomato

¼ cup spinach

1 tbsp. balsamic vinaigrette dressing or balsamic vinegar

1 whole-wheat bun

Tip on sautéing mushrooms: To avoid slimy, soggy mushrooms be sure the pan is big enough so that every mushroom is touching the bottom.  Use only a tiny bit of olive oil and let the mushrooms sit on medium high heat until they first start to “sweat” out their own juices, then stir them around until the liquid evaporates.  Let sit for a moment and then stir again when they start to get moist.  Keep stirring for a couple minutes until all of the liquid evaporates and the mushrooms are golden brown.  I like to marinate them at this point with a little Worcestershire sauce, toss them around to let it soak in a bit and then remove them from the pan.  

Mix the first six ingredients together in a medium sized bowl and shape into a patty.  Cook on medium high heat for about 5 minutes on each side, placing the mozzarella on top when almost done.  Remove from pan and place on toasted bun.  Top with mushrooms, onions, spinach and tomato.  Drizzle with balsamic dressing.