Kale Pesto Turkey Burgers

Prep 10 min


Cook 20 min


Ready in 30 min

Who says turkey burgers and kale can't be a little bit decadent? Not us! This burger is full of flavor and definitely able to stand up to any burger craving.


    Kale Pesto
  • 2 oz. (60 g) Parmesan cheese (3 1"/2.5-cm cubes)
  • 2 tbsp (30 mL) sunflower kernels
  • ½ cup (125 mL) extra virgin olive oil
  • ¼ tsp (1 mL) salt
  • 1 cup (250 mL) cup (250 mL) fresh basil leaves (1 oz./30 g pkg.)
  • 1 cup (250 mL) chopped kale leaves
  • 2 lbs. (1 kg) ground turkey
  •  Oil for spritzing
  • 2 oz. (60 g) mozzarella cheese (½ cup/125 mL grated)
  • ¼ cup (60 mL) julienned sun-dried tomatoes, drained
  • ½ cup (125 mL) light mayonnaise
  • 6   burger buns


  1. Add the Parmesan and sunflower kernels to the Deluxe Cooking Blender. Replace and lock the lid. Blend on speed 3 of the CUSTOM BLEND setting for 30 seconds. Remove the lid and add the remaining pesto ingredients to the pitcher. Replace and lock the lid. Blend on speed 2 of the CUSTOM BLEND setting for 1 minute (see cook’s tips).

  2. In a large bowl, combine ½ cup (125 mL) of the pesto with the ground turkey. Mix with the Mix ‘N Masher.

  3. Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.

  4. Spray the Burger & Slider Press with oil using the Kitchen Spritzer. Use the Large Scoop to portion 3 scoops of the turkey mixture into the press and release onto a Flexible Cutting Mat. Repeat with remaining turkey mixture.

  5. Cook the burgers for 10–12 minutes, turning halfway through cooking, or until the Instant-Read Food Thermometer reads 165°F (74°C).

  6. Grate the cheese with the Microplane® Adjustable Coarse Grater. In a small bowl, combine the cheese and sun-dried tomatoes. During the last 2 minutes of cooking, top the burgers with the cheese mixture.

  7. In a small bowl, mix the mayonnaise and remaining pesto. Spread the pesto mayonnaise on the buns.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving (1 burger): Calories 620, Total Fat 36 g, Saturated Fat 10 g, Cholesterol 80 mg, Sodium 750 mg, Carbohydrate 27 g, Fiber 1 g, Sugars 6 g, Protein 49 g

Cook's Tips:

If the Deluxe Cooking Blender’s blades are still moving but not blending the pesto, press the wheel and allow the pesto to fall back into the blades.

You can make the homemade pesto on its own and use it for pasta and flatbreads.

Pesto is traditionally made with pine nuts, but sunflower kernels are less expensive and taste great. You can substitute the sunflower kernels with any nut or seed you like.

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