Burger with turkey and baked vegetables

Ingredients

• 800 g turkey thigh fillet
• 1 large medium onion
• 1 medium potato
• 2 garlic cloves
• 100 g butter
• Provencal herbs
• freshly ground black pepper
• salt
• 4 whole grain buns
• baked vegetables (onions, zucchini, peppers, tomatoes)
• basil pesto sauce

Cooking

Step 1

Turn the turkey fillet through a large meat grinder grate or chop into minced meat with a knife.

Step 2

Peel the onion and garlic, finely chop and sauté in butter until soft, 7 to 10 minutes. Puree with a blender. Peel the potatoes and grate on the smallest grater.

Step 3

Mix turkey, potatoes and onion-garlic puree. Season with salt, pepper and Provence herbs. Form 4 round cutlets 2 cm thick, put on a parchment-lined board and refrigerate for 30-60 minutes.

Step 4

Cut the rolls in half lengthwise and toast immediately over hot coals on the side of the cut. Brush the cuts with pesto.

Step 5

Preheat a wire rack, brush with oil, add the burgers and grill, turning 2 times, until cooked through, about 8 minutes. Reheat the roasted vegetables at the same time.

Step 6

Arrange vegetables and meatballs on buns and serve immediately.