Pesto Turkey Burgers

I keep joking about using pesto instead of ketchup because I made so much of it, but it sounded really good as part of a burger.  I had grilling on the menu plan, then it took an unusually long time to get home from work, so we're doing this in the oven.  Trying to be flexible.

I've been slacking off on the whole Mediterranean, low-carb thing, and started to feel early symptoms of insulin resistance again.  Recent posts have included pie, cake, and cookies, so not a complete surprise.  I suspect that a nasty cold that insisted on testing negative and all the otc remedies I took for it didn't help.  So, instead of hamburger buns, I opted to have these burgers on top of some farro.  Back to plenty of protein, whole grains, and vegetables.  I like these foods, but it's starting to feel a little restrictive, a year and a half on.

So here we are: two ingredients, mix together, shape into patties, and toss in the oven.  I didn't realize the ground turkey was going to be so soft, so it's just as well I didn't try to grill them.  Half of it probably would have fallen through.  You could do these on a countertop grill, or in a grill pan.  I was already preheating the oven and wasn't in the mood to change the plan again.

*1 lb ground turkey
*1/2 C pesto

1.  Preheat outdoor grill, stovetop or electric griddle, or oven to 350º.  In a bowl, knead together turkey and pesto until uniform.  Divide into four portions.

2.  Shape mixture into patties.  Remember that meat seizes up as it cooks and make them flatter and wider than you think you need to.

3.  Place burgers on cooking surface and cook to an internal temperature of 165º.  Remember, this is ground poultry; there is no rare.  In the oven, this took about half an hour.  It will likely be quicker on the grill or stove.

4.  Serve on buns with the fixings, or with grains, pasta, or in a wrap.

Difficulty rating  π