Ingredients

BURGER

• 1 1/4 pounds lean ground turkey

• 3-4 tablespoons basil pesto

• 1 cup chopped fresh spinach leaves

• 1 teaspoon minced garlic

• 1 1/2 teaspoons Pink Himalayan or sea salt

• 1/2 cup flax meal

SAUCE

• 1/2 cup whole natural almonds (about 3 ounces), toasted

• 1 cup drained roasted red peppers from jar or freshly roasted

• 2 teaspoons red wine vinegar

• 1 large garlic clove, peeled

• 2 tablespoons extra-virgin olive oil

• Chopped Mini Heirloom Tomatoes (or Cherry)

Directions

BURGER

1. Preheat an outdoor grill for medium-high heat.

2. Mix together ground turkey, pesto, garlic, flax meal and spinach in a bowl until evenly blended. Form into 4 patties.

3. Grill pesto burgers for about 5 minutes per side to make sure they are no longer pink in the middle.

4. Add 1/2 cup feta to burger mix (optional).

SAUCE

1. Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree.

2. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Move Sauce to a bowl and salt to taste.

Plate burger on a bed or arugula or mixed greens and top with red pepper sauce and tomatoes.