mushroom pesto burger italiano
We love Italian cooking and, of course burgers of all kinds, so I decided to combine the two and make an Italian burger. I use ground turkey, which I use in many recipes and I have found a way to keep the meat it moist. Then I made a great pesto and a mushroom/olive topping sauce, coated the burgers with grated Romano-Pecorino cheese and topped it with melted Provolone cheese. It's juicy, tangy and delicious. Add a glass of Chianti and you'll be in heaven. Buon appetite.
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1-1/2 pound ground turkey
- 1/2 pound spicy italian sausage, casing removed
- 1/4 cup red onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon fresh chopped basil
- 1 tablespoon fresh chopped oregano
- 1 teaspoon crushed red pepper flakes
- 1/2 cup italian seasoned bread crumbs
- 1/2 cup grated romano-pecorino cheese
- 2 tablespoons olive oil, extra virgin
- PESTO
- 1/2 cup fire roasted peppers, rough chopped
- 1 cup fresh basil, stems removed
- 1 cup flat leaf parsley, stems removed
- 1/3 cup toasted pine nuts
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon kosher or sea salt
- 1/2 cup olive oil, extra virgin, divided
- MUSHROOM/OLIVE MIXTURE
- 1-1/2 cup sliced baby portabella mushrooms
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons butter, unsalted
- 1/4 cup maranara or pasta sauce
- 1/4 cup red wine
- 1/4 cup chopped kalmata olives
- SANDWICHES
- 6 - ciabatta rolls
- 12 slices provolone cheese
- 6 sheets large tomatoes
- 6 large romaine lettuce leaves, torn in half
How To Make mushroom pesto burger italiano
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Step 1Heat a medium sized sauté pan to medium high. Add the olive oil, chopped red onion, a pinch of salt and pepper and cook for 3 to 4 minutes until the onions are translucent. Add the garlic and cook for another minute. Turn off the heat and let cool slightly.
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Step 2Crumble the turkey and sausage into a large bowl and add the remaining Burger ingredients except for the cheese. Add the onions and garlic and remaining oil to the turkey and combine thoroughly. Don't over mix
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Step 3Separate the meat into 6 patties, sprinkle the cheese onto a plate or small cookie sheet, and coat the burgers with the cheese. Cover with parchment paper and set in your refrigerator until it’s time to cook the burgers -
Step 4Sauté the mushrooms in the butter in a small sauté pan on medium heat. Season with the salt and pepper. After 3 to 4 minutes add the wine, marinara sauce and the olives. Cook for another couple of minutes. Turn the heat down to simmer and reduce slightly. Keep warm.
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Step 5For the pesto, add all of the Pesto ingredients except the oil to a food processor. Pulse to combine and with the food processor running add the oil until you have a coarse, thick paste. Don’t add too much oil. Scrape into a bowl and set aside
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Step 6Grease a hot grill pan or large frying pan and put on the patties. Lower heat to medium. After 4 minutes turn & cook 4 more minutes and check for doneness, about 150 deg. at this point.
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Step 7Reduce heat add 2 slices of cheese to each burger and cover for 2 to 3 minutes until melted. The patty temperature should be at 160 deg. Remove the patties to a warm plate and cover loosely with aluminum foil.
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Step 8Brush a small amount of olive oil or mayonnaise on both sides of the 6 buns and toast until lightly browned.
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Step 9Divide the lettuce between the bun bottoms, followed by the tomatoes, two tablespoon of the pesto and then the burgers. Spoon the mushroom olive mixture over each burger, cover with the bun tops and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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