Happy Thursday, friends! I feel like it’s been forever since I’ve done a recipe post here on Designs of Any Kind. I’ve been spending more time in the home/design world of this tiny space on the web. I’m genuinely excited about this recipe because, a) I LOVE anything mini when it comes to food, especially mini burgers! And, b) these mini turkey burgers are loaded with some of my favorite things – fresh basil, sweet peaches, and MOZZARELLA! Yeah, I’m a huge fan of cheese!
Oh, there’s also, c)because I managed to dust off my forgotten bread making skills and made mini pretzel buns for this recipe! Honestly, I think I did a pretty fantastic job for never being the best bread maker. In fact, I’m sort of warming up to the idea of making bread from scratch instead of constantly running to the grocery store to buy it! There’s something very therapeutic and calming about the art of bread making.
These Mini Turkey Burgers with Peaches, Mozzarella, and Basil Aioli are a lot of fun for parties and game day, if you want something more unique yet delicious! With Labor Day only a week away, this would be the perfect opportunity to strut your mini burger making skills for whatever party or gathering you may be hosting!
For us, we are having all of my dad’s side of the family in town for our annual Fantasy Football Draft Party and this recipe is likely going to make an appearance! Our draft party is a pretty intense occasion! I’m not joking though, there’s strategies and deep research on who to put on your lineup. Everyone is laser focused to win – well, except for my husband who didn’t do a single thing to his lineup for the beginning portion of the season last year and to all of our confusion, managed to win the trophy! He rallied in the end, but it still blows our minds on his good luck!
What I’m especially excited for it next year’s draft party as we are doing it in California! My cousin is getting married in the Bay Area and we are all going to be there to throw down some fantasy football lineups and celebrate the one of cutest couples ever!
On a different note, I can’t believe that fall is right around the corner! The weather is definitely starting to show signs of it’s arrival! I’m catching the tail end of peach season with this recipe, but they are still so delicious and juicy that I couldn’t resist. However, it’s almost time to start seeking out apple, pumpkin and squash recipe inspiration! My garden is already exploding with fall produce and these really weird pumpkins that joined forces with a butternut squash. No joke, they are this odd pear shape and massive! I have about 8 of them growing and I have no idea where they came from as I didn’t plant pumpkins! It will be interesting to cut into them (or carve them for Halloween) once they are ripe to see what they taste like.
Wishing everyone a great remainder of the week! We are headed to the Minnesota State Fair on Sunday to eat all of the fried foods on a stick and buckets of chocolate chip cookies!
- 2 lbs ground turkey
- 2 peaches, chopped
- ¼ cup red onion, minced
- ½ cup bread crumbs
- 1 jalapeno, finely chopped
- Salt and pepper
- ½ cup basil leaves
- ½ cup mayonnaise
- Pinch of salt
- 24 mini pretzel buns, sliced in half*
- 2 peaches
- 16 oz fresh mozzarella, pre-sliced
- 30-48 basil leaves
- Olive oil
- Salt and pepper
- Sandwich picks (optional)
- In a large bowl, mix together all ingredients for the turkey burger. Form into 26 patties (2 extra patties are used to test doneness). Layer on a small platter, cover, and return to refrigerator.
- In a food processor, add basil, mayonnaise and pinch of salt. Blend until basil is well chopped, about 2 minutes. Transfer to small bowl, cover, and refrigerate until ready to use. Can also be mixed by hand, making sure to finely chop basil before mixing with mayo and salt.
- Brush pretzel bun halves with olive oil and set aside.
- Cut the other 2 peaches in half; remove pit. Slice peach halves into ¼ inch thick slices.
- Heat grill to 375°F or a skillet on medium heat. Once hot, place turkey burgers on grill or skillet. Cook 4 minutes, flip burgers and cook for 2 minutes. Add 1 mozzarella slice to each burger (except for the 2 test burgers) and cook for another 2 minutes. Cut into one of the burgers; if no longer pink in the centers, burgers are done. Transfer burgers to large platter and lightly cover with foil. Keep warm.
- Scrape down grill and place pretzel buns on grill or skillet, cook for 2-3 minutes until lightly toasted. Remove from heat.
- Place each mini turkey burger on the bottom half of a mini pretzel bun. Layer 1 peach slice and basil leaves on top of each turkey burger. Spread basil mayo on top half of pretzel buns. Top burgers with pretzel bun tops, skewer with a sandwich pick (optional) and serve.
- *If you can’t find mini pretzel buns, you can make them from scratch. I like this recipe the best. I split the dough into smaller sized balls (40 grams each). They turned out perfectly! You may have extra buns once they are baked, so feel free to freeze them for later use.
- This mini turkey burger recipe can also be done as full-sized burgers if desired, using regular buns or pretzel buns from the grocery store. I usually get mine from Trader Joe's. Divide the meat into 6-8 patties. Add 2 mozzarella slices, 3 peach slices, and 5 basil leaves.
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a picture #designsofanykind on Instagram. We enjoy seeing what you create! With love from my kitchen to yours,