- 1
To prepare aioli, place mayo in a small bowl. Squeeze juice of ½ lemon into bowl with mayo. On a cutting board, chiffonade basil and add to mayo and lemon juice. Whisk until combined. Place in the refrigerator.
- 2
Preheat grill to medium, about 375°F.
- 3
Place soft pretzel mini buns on cutting board. Use serrated knife to cut each bun in half. Set aside.
- 4
Place sun-dried tomatoes on plastic cutting board and cut in strips. Set aside. Tear or chop 2 mozzarella slices into 3 pieces for stuffing the burgers. Set aside the additional mozzarella slices to top the burgers.
- 5
To prepare burgers, place ground turkey in a bowl and season with salt, pepper and optional Dijon mustard. Work mixture with your hands until evenly mixed. Separate ground turkey in to 6 even-sized balls. Using your thumb, make an indent in each burger. Insert one mozzarella piece in each burger. Form the burger around the mozzarella piece so it is hidden. Drizzle the olive oil on the burgers, making sure each mini burger is coated. Press down on the turkey balls to make a patty.
- 6
Place patties on the grill, cooking on each side for about 4 minutes, until internal temperature reaches 165°F.
- 7
Optional: Grill sliced pretzel buns for 30-60 seconds.
- 8
Assemble burgers by layering arugula, turkey burger, mozzarella slice and 3-4 strips of sun-dried tomato on bottom bun. Spread aioli on top bun and place on burger. Enjoy!
