Ingredients
1/3 c. mayonnaise
3 tbsp. store-bought or homemade pesto
1 lb. ground turkey (preferably 93% or 94% lean)
1 large egg, lightly beaten
1/4 c. finely chopped fresh basil, plus 12 large leaves
1/2 oz. Parmesan, finely grated (about 1/4 c.)
1 tsp. garlic powder
1/2 tsp. kosher salt, plus more
1/4 tsp. freshly ground black pepper, plus more
2 tbsp. neutral oil, divided
4 (1/2″-thick) slices fresh mozzarella (about 2 oz. each), divided
4 hamburger buns, toasted
4 large tomato slices
4 tsp. balsamic glaze
How to:
In a small bowl, stir mayonnaise and pesto until combined. Set aside.
In a large bowl, using clean hands or a flexible spatula, mix turkey, egg, chopped basil, Parmesan, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper just until combined. Divide mixture into 4 portions and shape into round patties about 1/2″ thick.
In a large metal or cast-iron skillet over medium-high heat, heat 1 tablespoon oil. Arrange 2 patties in skillet, spacing evenly apart, and cook until a browned crust forms on the bottom, about 3 minutes. Flip burgers, cover pan, and continue to cook until an instant-read thermometer inserted into the center registers 155°, about 2 minutes more.
Uncover pan and place 1 slice mozzarella on top of each burger. Cover and continue to cook until cheese is melty and burgers are cooked through (instant-read thermometer should register 165°), about 1 minute more. Transfer burgers to a plate. Repeat with remaining 1 tablespoon oil, patties, and mozzarella.
Spread pesto mayo across bottom buns. Top with a burger and tomato slice; generously season tomatoes with salt and pepper. Drizzle with balsamic glaze and top with basil leaves. Close burgers with top buns.