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Open-Faced Turkey Burgers

 Open-Faced Turkey Burgers
Here's a juicy, slightly sweet burger with a savory sauce that will be a hit whether you're fixing it for yourself or for you and a friend. —Barbara Lento, Houston, Pennsylvania
2 ServingsPrep: 30 min. Grill: 10 min.


  • 3 garlic cloves, peeled
  • 3 teaspoons olive oil, divided
  • 2 tablespoons mayonnaise
  • 1 teaspoon prepared pesto
  • 1/2 teaspoon Italian seasoning
  • 2 slices whole wheat bread
  • 4-1/2 teaspoons honey
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/2 pound lean ground turkey
  • 2 red lettuce leaves
  • 2 slices tomato
  • 2 slices sweet onion


  • Place garlic on a double thickness of heavy-duty foil. Drizzle with 1
  • teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20
  • minutes or until garlic is softened. Cool for 10 minutes.
  • Meanwhile, in a small bowl, combine mayonnaise and pesto; set aside.
  • In another small bowl, combine Italian seasoning and remaining oil;
  • brush over bread. Set aside.
  • Squeeze softened garlic into a large bowl. Add the honey, mustard,
  • salt and pepper. Crumble turkey over mixture and mix well. Shape

2 of 2

Open-Faced Turkey Burgers (continued)

Directions (continued)

  • into two patties.
  • Grill, covered, over medium heat for 5-7 minutes on each side or
  • until no longer pink. Grill bread for 1-2 minutes on each side or
  • until toasted. Top each slice of bread with lettuce, burger, tomato,
  • onion and 1 tablespoon mayonnaise mixture. Yield: 2 servings.
Nutritional Facts: 1 burger (prepared with reduced-fat mayonnaise) equals 432 calories, 23 g fat (5 g saturated fat), 96 mg cholesterol, 770 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.