Italian Flag Turkey Burgers

For the patties
1.25 lbs extra lean ground turkey
1/2 cup roasted red bell peppers
1/2 cup reduced-fat mozzerella grated or cubed
salt and pepper to taste
olive oil spray
For the burger dressings
1/2 tbsp pesto, prepared
1 clove garlic
sliced raw onions, 1/2 lb spinach leaves, 1/2 cup mushrooms or remainder of roasted red bell peppers
1 whole wheat or ciabatta bread bun
kosher salt

Chop roasted red bell pepper and grate mozzerella or cut it into cubes.
Split turkey breast into 8 balls. Flatten out each ball. Place 1/4 of the peppers and 1/4 of the mozzarella on four of the patties. Top with remaining 4 patties and seal to lock in cheese.Meanwhile, heat a non-stick skillet or grill pan coated with olive oil spray to medium high heat on stove top or prepare charcoal or gas grill.
Top patties with freshly grated sea salt and black pepper and cook, turning once about 8 minutes per side. Burgers are done when they are stiff to the touch and are whitish with golden-brown crust.
Meanwhile, prepare buns by toasting and rubbing each piece with a cut garlic clove that has been dipped into kosher salt.
When burgers are done, remove from grill and place on prepared bun. Top with 1/2 tbsp of the pesto sauce and ENJOY!
Serve with any additional veggie toppings you desire (onions, peppers, spinach and mushrooms all make great toppers!)
Serves 4

Number of Servings: 1

Recipe submitted by SparkPeople user PIRATESTACY.