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Pesto Turkey Burgers with Sweet Potato Buns | Get Inspired Everyday!

Pesto Turkey Burgers with Sweet Potato Buns


  • 1 large sweet potato, or potato or choice, 1 1/2 pounds
  • 1 large red onion, ends removed and sliced 1/2″ thick

Pesto Burgers:

  • 1 pkg ground turkey, 1 1/2 pounds
  • 1/2 Teaspoon black pepper
  • 1/2 cup pesto of choice, see notes

Tomato Bruschetta Topping:

  • 2 cups quartered cherry tomatoes, 10 ounces
  • 1/4 cup pesto + 1/4 cup for topping the burgers


  1. Preheat a grill over medium high heat until it reaches a steady temperature of 350ºF-400ºF.
  2. Trim the ends from the potatoes and slice them into 1/2″ rounds. Set them aside with the sliced onions.
  3. For the burgers, mix together the ground turkey, black pepper, and pesto until thoroughly combined. Form the burgers into patties as big as your potato rounds. Depending on the size of the potatoes, your burger size should be around slider size, about 3-5″.
  4. Clean the grill well and oil it or spray with your choice of cooking spray to prevent the burgers from sticking.
  5. Place the sweet potatoes/potatoes and onions on the grill and cook for 8 minutes or so, or until the sweet potatoes are half way done. Turn the sweet potatoes and onions, and place the burgers on the grill. Grill the burgers for 6-8 minutes per side or until done in the center. The onions will be done before the burgers, and the potatoes also might be done. Remove each item as it finishes cooking, and place it on a serving platter.
  6. While the burgers are cooking, prepare the tomato topping by tossing the prepared tomatoes with 1/4 cup of the pesto.
  7. When the burgers are done, stack them up starting with the sweet potatoes, then onion slices, and finally the burger patties. Place a small dollop of the 1/4 cup of pesto on each burger, and mound a small amount of the tomato topping on each. Serve the burgers with any remaining tomato topping on the side.


If you’re strictly dairy free, make sure the pesto you use is dairy free. I have a recipe for homemade basil pesto that you can alter to be dairy free by leaving out the parmesan and subbing in 1/2 of a ripe avocado.

  • Prep Time: 20 mins
  • Cook Time: 20 mins