Tuscan Turkey Burgers Recipe
These Tuscan Turkey Burgers are flavorful and juicy, infused with aromatic herbs and sun-dried tomatoes, topped with melted Provolone cheese and a creamy sun-dried tomato aioli. Perfect for a gourmet twist on a classic burger made with lean ground turkey and wholesome ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Tuscan / Italian-American
- Diet: Low Fat
Ingredients
Scale
Tuscan Seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
Sun-Dried Tomato Aioli
- ½ cup mayonnaise
- ¼ cup sun dried tomatoes (oil drained)
- 1 garlic clove
Turkey Burgers
- 2 pounds ground turkey
- ¼ cup chopped sun dried tomatoes (oil drained)
- ¼ red onion (finely diced)
- 1 egg
- 10 ounces frozen spinach (thawed and water squeezed out)
- 1 tablespoon olive oil
- 8 slices Provolone cheese (about 8 ounces)
- 8 bakery buns
- 8 lettuce leaves
- ½ red onion (finely sliced)
Instructions
- Make the Tuscan seasoning: Combine the salt, garlic powder, onion powder, dried rosemary, dried oregano, dried basil, ground black pepper, and crushed red pepper flakes in a small bowl, stirring well to blend all spices evenly.
- Prepare the sun-dried tomato aioli: In a bowl, combine mayonnaise, sun-dried tomatoes, and a garlic clove. Use a hand blender or food processor to blend the mixture until mostly smooth. Set aside for assembly.
- Mix the turkey burger ingredients: In a large bowl, combine ground turkey with the Tuscan seasoning, chopped sun-dried tomatoes, diced red onion, egg, and thawed, squeezed spinach. Use your hands to mix until everything is evenly incorporated.
- Form the patties: Divide the turkey mixture into eight equal portions. Shape each portion into a ball and then flatten it into a patty about 5 inches in diameter. Place each patty on a sheet of parchment paper to make transferring easier.
- Cook the turkey burgers: Heat olive oil in a large skillet over medium-high heat. When hot, place the patties in the skillet. Cook for 4-5 minutes on one side, then flip and cook for another 4-5 minutes until the internal temperature reaches 165˚F. During the last minute of cooking, top each patty with a slice of Provolone cheese and allow it to melt.
- Repeat cooking: Remove the cooked patties and repeat the cooking process with the remaining burgers until all are done and cheese has melted nicely.
- Prepare the buns: Cut bakery buns in half; toasting the inside of the buns is optional but recommended for extra texture and flavor.
- Assemble the burgers: Spread a tablespoon of the sun-dried tomato aioli on the bottom half of each bun. Layer with a lettuce leaf, place a turkey burger patty with melted cheese on top, add sliced red onion, and finish with the top half of the bun.
Notes
- Ensure the turkey patties reach an internal temperature of 165°F to be safely cooked.
- Press out excess water from thawed spinach to avoid soggy patties.
- To enhance flavor, you can toast the buns lightly before assembly.
- Sun-dried tomatoes packed in oil work best for maximum flavor; drain oil well before using.
- These turkey burgers can be cooked on a grill as an alternative to skillet cooking.
Keywords: Tuscan turkey burgers, turkey burgers, sun-dried tomato aioli, Provolone cheese burgers, healthy turkey burger recipe
Find it online: https://famdishes.com/tuscan-turkey-burgers-recipe/
