Pesto Spinach Turkey Burgers with Red Pepper Tomato Sauce

Pesto Spinach Turkey Burgers with Red Pepper Tomato Sauce




  • 1 1/4 pounds lean ground turkey

  • 3-4 tablespoons basil pesto

  • 1 cup chopped fresh spinach leaves

  • 1 teaspoon minced garlic

  • 1 1/2 teaspoons Pink Himalayan or sea salt

  • 1/2 cup flax meal


  • 1/2 cup whole natural almonds (about 3 ounces), toasted

  • 1 cup drained roasted red peppers from jar or freshly roasted

  • 2 teaspoons red wine vinegar

  • 1 large garlic clove, peeled

  • 2 tablespoons extra-virgin olive oil

  • Chopped Mini Heirloom Tomatoes (or Cherry)



  1. Preheat an outdoor grill for medium-high heat.

  2. Mix together ground turkey, pesto, garlic, flax meal and spinach in a bowl until evenly blended. Form into 4 patties.

  3. Grill pesto burgers for about 5 minutes per side to make sure they are no longer pink in the middle.

  4. Add 1/2 cup feta to burger mix (optional).


  1. Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree.

  2. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Move Sauce to a bowl and salt to taste.

Plate burger on a bed or arugula or mixed greens and top with red pepper sauce and tomatoes.