To go with our Turkey Burger Parmesan, I decided to Italianize fresh brussels sprouts by halving them and tossing them with a mixture of olive oil and Mezzetta Sun Dried Tomato Pesto. I roasted them for about 20 minutes and then topped them with shredded Parmigiana Reggiano and popped them back in the oven for another 5 minutes or so. They turned out AMAZING and were the perfect accompaniment to the Turkey Burger Parmesan. I snapped a few photos below and included the easy peasy recipe for my Turkey Burger Parmesan. Enjoy!
|I roasted the tomatoes tossed with basil pesto alongside the brussels sprouts tossed with sun dried tomato pesto (both were topped with shredded Parmesan near the end of cooking).|
|The melting mozzarella cheese has completely engulfed the turkey burger|
Grilled Turkey Burger Parmesan
4 frozen turkey burgers (or use fresh and adjust cooking time)
8 ounce ball of fresh mozzarella, cut into 4 thick slices about 2-ounces each
Olive oil spray to spray burgers
2 cups halved assorted grape and cherry tomatoes
2 tablespoons olive oil
2 rounded tablespoons basil pesto (fresh or jarred)
Salt and pepper, to taste
1/4 cup shredded parmesan cheese
Preheat grill. Spray both sides of turkey burgers with olive oil and grill for 8 minutes per side. While burgers are grilling, preheat oven to 425 degrees F. Combine tomatoes, 2 tablespoons olive oil and basil pesto in a bowl; season with salt and pepper. Spread in a single layer on a parchment lined baking sheet and roast for 20 minutes. Remove from oven and sprinkle with parmesan cheese; return to oven and bake an additional 5 to 10 minutes. Top each burger with a slice of mozzarella cheese and spoon roasted tomatoes over top.
*Note: If desired, baste turkey burgers with any remaining olive oil and basil pesto mixture while cooking