Pesto Turkey Burgers with Burst Tomato and Mushroom Sauce

Sometimes you create a delicious meal without even trying.  This meal came about one night when I was thinking, "I have nothing in the fridge."  But then I played my "at home" version of Chopped.  I tell myself I need to come up with something from what is currently in the fridge and pantry.  Honestly, there have been times when the outcome is a grilled cheese or a bowl of cereal but this particular time I came up with a real winner. 

The inspiration?  A humble turkey burger.

I knew I had some turkey burgers in the fridge that had to be cooked so I started there.  I had a couple small handfuls left of some mixed greens as well as some grape tomatoes and mushrooms.  A jar of pesto that was also half used could be added to this meal for some extra flavor.  Only cooking with a few ingredients and able to make something yummy and healthy? Love it!

Ingredients:

• Turkey burgers (I used Butterball brand that is pre-seasoned and pre-portioned.)
• Mixed greens
• Mushrooms, cleaned and sliced (I used baby bella mushrooms.)
• Grape tomatoes, halved
• Pesto 
• Basil
• EVOO
• Salt and pepper

Instructions:

• Heat a cast iron pan over medium high heat.  Season each side of the turkey burgers with salt and pepper.  Cook until done (you want 165 degrees internal temperature).
• Meanwhile, in a separate pan, heat some EVOO over medium, medium high heat.  
• Add the mushrooms and cook until brown, about 5 minutes.
• Add the tomatoes, season with salt and pepper and cook until burst, another few minutes.
• Layer some mixed greens on your plate, top with the turkey burger.  Slather some pesto onto that hot turkey burger and top everything with the mushroom and tomato sauce.
• Garnish with some fresh chopped basil (optional).