1tablespoonfinely chopped fresh basil plus about 8 additional leaves for topping
1cuppanko bread crumbs
1large egg, beaten
1/4teaspoonfreshly cracked black pepper
1teaspoonwhite balsamic vinegar
1/2of a small yellow onion
4fresh mozzarella medallions (liquid dried off), plus more for topping if desired
whole grain buns for serving
sliced tomato for topping
optional: 4 tablespoons pesto, to spread on buns
To a large bowl, add ground turkey, basil, panko, egg, salt, pepper, vinegar, and parsley. Grate the onion and garlic over the bowl to catch all the juice. Mix everything together using your hands until it is combined. Do not overmix.
Divide meat mixture into four portions. Form one portion into a patty around a piece of mozzarella, making sure that cheese is completely encased by meat. Repeat process for the remaining meat, forming 4 patties total.
Place on a sheet pan lined with foil and broil on high (about 4-5 inches from the heat) for about 6-8 minutes (or until golden brown), flip over, cook for another 4-6 minutes or until burgers are cooked through to 165°F.
Add to buns, top with tomato and fresh basil, more mozzarella if you want, and pesto if you want and serve immediately.
If desired, you could skip the cheese stuffing and make plain turkey burgers, with toppings.
I would recommend broiling rather than grilling because the burgers are rather soft and may fall through the grates.