Name: Pioneer Woman Pesto Turkey Burger Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 lbs ground turkey; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp Worcestershire sauce; 1 large egg yolk; 1 tbsp canola oil; 1 tbsp butter; 4 everything bagels (or hamburger buns); 4 oz goat cheese, softened; 2 tbsp basil pesto; 1 large avocado, sliced; 2 Roma tomatoes, sliced; Fresh basil leaves (optional)

This juicy, tender Pioneer Woman Pesto Turkey Burger Recipe is made with ground turkey, rich pesto, and everything bagels and ready in 25 minutes. Biting into that beautifully toasted bagel slathered with tangy pesto goat cheese offers an incredibly satisfying crunch. I always turn to this leaner alternative when I want massive flavor without feeling weighed down.

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Why You Will Love This Pioneer Woman Pesto Turkey Burger Recipe:

Ends the “Dry Burger” Debate: Ground turkey is notoriously lean, but the addition of oil-rich pesto acts as a secret moisture-bomb. You’ll love how the basil and olive oil in the pesto infuse the meat from the inside out, ensuring every bite is incredibly juicy and tender.
A Punchy Flavor Explosion: Forget bland patties. With the bold kick of garlic, nutty pine nuts, and salty parmesan already packed into the pesto, these burgers are seasoned to perfection before you even hit the grill. It’s an effortless way to get gourmet flavor with zero extra chopping.
The Ultimate Fast-Casual Dinner: True to the Pioneer Woman’s signature style, this recipe is high-impact but low-effort. It’s sophisticated enough for a weekend cookout yet quick enough to pull together on a Tuesday night when you need a satisfying meal on the table in under 20 minutes.
A Vibrant, Fresh Twist on a Classic: The bright green flecks of basil make these burgers look as fresh as they taste. It’s a lighter, more vibrant alternative to heavy beef burgers that feels modern and elevated without losing that essential comfort-food soul.
Beautifully Rustic and “Lived-In”: These burgers look stunning when served with a casual, perfectly imperfect assembly. Picture them stacked high on toasted brioche buns, resting on a blackened wood board with a charcoal grey linen napkin tucked alongside. It creates a warm, inviting aesthetic that celebrates the human touch of home cooking.
Endlessly Customizable: While they are delicious with a simple slice of provolone, they also serve as a brilliant canvas for toppings like sun-dried tomatoes, fresh arugula, or even an extra dollop of pesto-mayo. It’s a versatile recipe that allows you to get creative with whatever is in your pantry.

Pioneer Woman Pesto Turkey Burger Ingredients

2 lbs ground turkey
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp Worcestershire sauce
1 large egg yolk
1 tbsp canola oil
1 tbsp butter
4 everything bagels (or hamburger buns)
4 oz goat cheese, softened
2 tbsp basil pesto
1 large avocado, sliced
2 Roma tomatoes, sliced
Fresh basil leaves (optional)

How To Make Pioneer Woman Pesto Turkey Burger

Mix The Turkey: In a large bowl, gently combine the ground turkey, kosher salt, black pepper, Worcestershire sauce, and the egg yolk. Knead the mixture lightly with your hands and form into four evenly sized, half-inch-thick patties.
Make The Spread: In a separate small bowl, stir together the softened goat cheese and basil pesto until completely smooth and creamy. Set the spread aside for assembling later.
Toast The Bagels: Melt the butter in a large skillet over medium heat. Place the halved everything bagels cut-side down in the pan and toast until golden brown and slightly crisp, then remove them.
Cook The Burgers: Add the canola oil to the same skillet and turn the heat up to medium-high. Cook the turkey patties for about 5 minutes per side until there is no pink in the center and the internal temperature reaches 165°F.
Assemble The Dish: Spread a generous layer of the pesto cheese mixture on both halves of the toasted bagels. Place the hot turkey burger on the bottom half, top with tomato slices, avocado, and close the burger.

Recipe Tips

Don’t overmix the meat: Overworking the ground turkey will result in dense and tough burgers. Gently combine the seasonings just until incorporated.
Indent the patties: Press your thumb gently into the center of each raw patty to create a small dimple. This stops the burger from puffing up while cooking.
Use a meat thermometer: Turkey must be cooked thoroughly to be safe. Pull the patties off the stove exactly when the center hits 165°F to prevent drying them out.
Customize the spread: If goat cheese is too strong for your palate, cream cheese is a fantastic, milder substitute that blends beautifully with the pesto.

What To Serve With Pesto Turkey Burger?

Pesto turkey burgers pair well with light fresh and simple sides. Serve them with crispy sweet potato fries or baked potato wedges for a healthy balance. A fresh green salad or coleslaw adds crunch and freshness. Grilled vegetables like zucchini, peppers, or asparagus also work well. For a lighter option, try fruit salad or cucumber salad. You can also serve with whole grain buns, pickles, or a yogurt-based dip for extra flavor.

How To Store Leftovers Pesto Turkey Burger?

Keep leftover cooked turkey patties in an airtight container in the fridge for up to 3 days. You can also freeze the cooked or uncooked patties wrapped tightly in plastic wrap and foil for up to 3 months. Always store the pesto spread and fresh toppings separately from the meat and bagels so nothing gets soggy.

How To Reheat Leftovers Pesto Turkey Burger?

Stovetop (best for flavor and texture): Heat a skillet over medium heat. Add the turkey burger with a small splash of water or broth. Cover and warm for 3–5 minutes per side until heated through. This keeps it juicy and helps maintain the pesto flavor.

Oven (best for even reheating): Preheat oven to 175°C (350°F). Place the burger on a baking tray and cover with foil. Heat for 10–15 minutes until hot in the center. Remove foil in the last 2 minutes if you want a slightly crisp outside.

FAQs

Can I grill these turkey burgers outdoors? Yes, these hold up perfectly on a gas or charcoal grill. Just make sure to oil the grates well since ground turkey is prone to sticking.
What can I use instead of everything bagels? If you prefer a softer bite, traditional brioche or potato buns work excellently. Simply toast them in butter the exact same way you would the bagels.
Do I really need the egg yolk? The egg yolk acts as a binder and adds essential fat to the lean ground turkey. If you have an egg allergy, you can omit it, but you might need to handle the patties more carefully.
Can I make the patties ahead of time? Absolutely, you can shape the raw patties and keep them covered in the refrigerator for up to 24 hours. Let them sit at room temperature for about 10 minutes before cooking for even heat distribution.

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