- Prep time
- 10 minutes PT10M
- Cook time
- 25 minutes PT25M
- 3 servings
Enjoy two summer classics in one with this fantastic fusion of flavors.
- 6 ounces balsamic vinegar
- 1 pound ground turkey
- 6 ounces basil pesto
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 Kumato tomatoes, sliced ¼-inch thick
- 8 ounces fresh buffalo mozzarella
- 3 wheat buns, toasted
- 9 large basil leaves
Cook the balsamic vinegar on medium heat until it is reduced to ¼ of its original volume. Remove from heat and chill.
Combine the ground turkey, 3 ounces of pesto, salt and black pepper in a work bowl. Gently mix together until well incorporated. Form into 3 equal patties and grill on medium high heat, flipping halfway through, until the internal temperature reaches 165°F.
To assemble, spread remaining pesto equally on each bun. Top the bottom bun with the grilled patty and then alternately layer the tomatoes, basil and mozzarella. Drizzle with the balsamic reduction and finish with the top bun.