Pesto Spinach Turkey Burgers with Red Pepper Tomato Sauce

Pesto Spinach Turkey Burgers with Red Pepper Tomato Sauce

Pesto Spinach Turkey Burgers with Red Pepper Tomato Sauce are full of fresh flavor – garlic, pesto and a toasted almond + roasted red pepper sauce combine to create a dish that’s deep, earthy and herby. For being a meat-forward main, they pack a punch in produce, too!

The addition of flax meal to the ground turkey helps to really bind the meat, so you don’t get a crumbly burger. Flax meal acts similarly to breadcrumbs when making meatballs. Only by trading breadcrumbs for flax, you cut gluten and carbs in favor of fiber and heart-healthy omega 3s. 

This quick, high-protein meal feels decadent, but is easy enough to make on a normal weeknight. I love meals that feel more special than the prep work would have you believe!

Let’s take a look at how it breaks down to be a complete, blood sugar-balancing Fab Four meal:

  • Protein: ground turkey
  • Fat: pesto, EVOO
  • Fiber: flax meal
  • Greens (including other fresh produce): spinach, peppers, tomatoes

The Fab Four is my relaxed formula that ensures blood sugar balance while offering food freedom. No dieting. No ditching major food groups. I’m all about flexibility and food freedom while still eating in a way that promotes health and helps you feel your best.

If you’d like to learn how to use the simple science and proven practice of the Fab Four to improve your metabolic health, increase your energy and optimize body composition, I have books and video courses that walk you through just how to do it. Not to mention a site full of Fab Four recipes as well.

Finally, if you’re looking for another delicious way to use your ground turkey, give this Turkey-Stuffed Delicata Squash recipe a try!
  • Prep Time

    10 minutes

  • Total Time

    30 minutes

  • Servings


  • Freezer Friendly



Turkey Burger:

  • 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

Red Pepper Sauce:

  • 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


  • 2 cups of arugula or mixed greens
  • 1/4 cup chopped mini heirloom or cherry tomatoes


  1. Preheat an outdoor grill to medium-high heat.
  2. In a large mixing bowl, combine ground turkey, pesto, garlic, flax meal, and spinach until evenly mixed and form into 4 patties. Optional - add 1/2 cup feta to burger mix.
  3. To create your sauce, start by finely chopping almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree.
  4. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Move the sauce to a bowl and salt to taste.
  5. Grill pesto burgers for about 5 minutes per side to make sure they are no longer pink in the middle.
  6. Plate burger on a bed or arugula or mixed greens and top with red pepper sauce and tomatoes.