Pesto Squash Turkey Burger
4 tbsp. mayo
1 tbsp. pesto, or to taste
1 small zucchini, spiralized into long ribbons
1 small yellow squash, spiralized into long ribbons
freshly ground black pepper
1 (16-ounce) package Applegate Organics The Great Organic Blend Burger
4 hamburger buns
toasted 1 cup shredded red cabbage
1 large ripe tomato, sliced
Stir together the mayo and pesto.
Season the zucchini and yellow squash ribbons with salt and pepper.
Cook the burgers on a hot grill or in a hot cast-iron skillet, to 165° F as measured by a meat thermometer.
To serve, spread the pesto mayo over the toasted buns.
Divide the red cabbage evenly among the bottom buns and top with the tomato slices.
Lay the cooked burgers over the tomatoes then top with the squash ribbons.
Cover with the top buns and serve at once.