Pesto Turkey Burgers with Mozzarella and Lemony Roasted Carrots

These pesto turkey burgers are anything but ordinary. We mix basil pesto right into the turkey patties for a burst of herby flavor, then top them with gooey melted mozzarella and fresh tomato slices. Served on toasted brioche buns with a creamy pesto mayo, they’re a crowd-pleasing dinner that feels special.

On the side, we roast carrot slices until tender and toss them with lemon zest and a squeeze of lemon juice. The bright, citrusy carrots balance the richness of the burgers perfectly. Ready in about 35 minutes, this meal is perfect for a busy weeknight or a casual weekend cookout.

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Ingredients

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

20 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel carrots and cut diagonally into ½-inch-thick slices. Toss on a baking sheet with 2 tbsp olive oil, salt and pepper. Roast until tender, 15-20 minutes.
2. In a medium bowl, combine ground turkey, 2 tbsp pesto, salt and pepper. Mix well and shape into four 4-inch patties.
3. Heat 1 tbsp butter and 1 tbsp olive oil in a large pan over medium heat. Add patties and cook until browned on bottom, about 6 minutes.
4. Flip patties and cook 3 minutes. Sprinkle mozzarella evenly over each patty, cover pan and cook until cheese melts and burgers are cooked through, 2-3 minutes more. (If pan has no lid, use foil.)
5. In a small bowl, mix remaining pesto with mayonnaise to make pesto mayo.
6. Zest lemon to get 2 tsp zest. When carrots are done, transfer to a bowl and toss with lemon zest, a squeeze of lemon juice and pepper to taste.
7. Split buns and place cut-side down on the baking sheet used for carrots. Warm in oven about 2 minutes. Slice tomatoes into rounds.
8. Spread pesto mayo on bun bottoms. Top each with a patty, tomato slices and bun top. Serve with lemony roasted carrots on the side.

Recipe Tips

FAQ

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly. Look for a high-quality basil pesto for the best flavor.

How do I know the turkey burgers are fully cooked?

The internal temperature should reach 165°F. Use an instant-read thermometer to check.

Can I make these burgers ahead of time?

You can form the patties and refrigerate them up to a day in advance. Cook just before serving for best results.