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Wednesday, May 22, 2013

Turkey Burgers with Avocado Pesto

My new mortar and pestle inspired me to make pesto!

  • 3 Cups Fresh Basil (tightly packed)
  • small handful of sunflower seeds
  • handful of almonds
  • 4-5 TBSP EVOO
  • juice of 1 freshly squeezed lemon 
  • sea salt & pepper to taste
  • 1 large garlic clove shredded 
  • 1 large ripe avocado 
 Throw all the ingredients except avocado in your food processor or VitaMix and pulse until thoroughly combined. Scoop avocado into your mortar and add a few tablespoons of pesto. Mash together, adding a few spoonfuls at a time until desired consistency is achieved. Add more lemon juice, salt or pepper as needed. 

Turkey Burger 
  • 1-2 lbs of free range ground turkey (dark meat)
  • Curry, turmeric, cumin, salt, pepper, garlic powder, chili powder, red pepper flakes 
Add desired amounts of spices to turkey meat and combine thoroughly. Heat up 1-2 tbsp of coconut oil in a deep pan or cast iron skillet. Form into 1/3 lb patties and get both sides nicely browned and crispy. Once the outside of the burger is the way you want it, finish cooking in a 350 degree oven until cooked all the way through.  Top turkey burger with a generous scoop of avocado pesto! Serve with a hearty kale salad. 

**For a light summery dish make raw zucchini noodles with a mandolin or vegetable spiralizer and toss noodles in basil pesto. 

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