Turkey Pesto Burgers - Dairy Free Option

Yummy burgers that came across on accident! This is a variation on Rachael Ray's Turkey Club Burgers. I make this using Fresh Basil Pesto - Freezer Directions ( http://www.food.com/recipe/fresh-basil-pesto-freezer-directions-454141 )

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  slices bacon, good quality
• 1  lb  ground turkey breast (or use 1/2 chicken and 1/2 turkey)
• 1⁄2 teaspoon paprika
• 2  teaspoons poultry seasoning
• 2  tablespoons flat leaf parsley, chopped
• 1⁄2 large shallots or 1⁄4 cup onion, finely chopped
• 2  tablespoons extra virgin olive oil
• 1  teaspoon basil pesto (I have a freezer recipe for this)
• 4  teaspoons mayonnaise
• 4  buns (RR recommends whole-wheat Keiser) or 4  rolls (RR recommends whole-wheat Keiser)
• 12  pieces green leaf lettuce
• 8  slices tomatoes, ripe
•  mozzarella cheese (omit for dairy free)

Directions

1. Pre-heat oven to 375°F.
2. Bake bacon on slotted broiler pan until crisp 15-20 minutes.
3. Combine meat with paprika, poultry seasoning, grill seasoning, parsley and shallots. Mix well and form into 4 (1/4 pound) patties.
4. Heat the olive oil in a large skillet over medium to medium-high heat. Cook meat patties 4-5 minutes per side. (can be cooked on the grill as well).
5. Mix pesto and mayonnaise. I make my pesto [Fresh Basil Pesto - Freezer Directions] homemade - omit the cheese, and freeze it. I thawed a cube of pesto and then added that mayonnaise. Easy!
6. Split and toast rolls.
7. Place cheese (omit for dairy free) and burgers on bun bottoms and top with 2 slices bacon, lettuce, tomatoes, and set in place. Top bun tops with pesto mayonnaise and set in place.