Tuscan Turkey Burgers with Sun-Dried Tomato Aioli Recipe

Introduction

Tuscan Turkey Burgers bring a delicious twist to classic turkey patties by infusing them with flavorful herbs, spinach, and sun dried tomatoes. Topped with melted Provolone cheese and a savory sun dried tomato aioli, these burgers make an irresistible meal for any occasion.

Ingredients

• 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
• ½ cup mayonnaise
• ¼ cup sun dried tomatoes (oil drained)
• 1 garlic clove
• 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

1. Step 1: Make the Tuscan seasoning by combining salt, garlic powder, onion powder, dried rosemary, oregano, basil, black pepper, and crushed red pepper flakes together in a small bowl.
2. Step 2: To prepare the sun dried tomato aioli, place the mayonnaise, sun dried tomatoes, and garlic clove in a bowl. Use a hand blender or small food processor to blend until mostly smooth. Set aside.
3. Step 3: In a large bowl, add the ground turkey along with the Tuscan seasoning, chopped sun dried tomatoes, finely diced red onion, egg, and thawed spinach. Mix thoroughly with your hands until well combined.
4. Step 4: Divide the mixture into 8 even portions. Shape each into a ball and then flatten into a patty about 5 inches in diameter. Place each patty on a sheet of parchment paper to make handling easier.
5. Step 5: Heat olive oil in a large skillet over medium-high heat. Cook the patties for 4-5 minutes on one side, then flip and cook another 4-5 minutes until the internal temperature reaches 165°F (74°C). During the last minute, place a slice of Provolone cheese on each patty to melt.
6. Step 6: To assemble the burgers, cut the bakery buns in half and toast the inside if desired. Spread about a tablespoon of sun dried tomato aioli on the bottom bun, then layer with a lettuce leaf, the turkey patty with melted cheese, sliced red onion, and top with the bun.

Tips & Variations

• For juicier burgers, avoid overworking the turkey mixture and handle it gently when shaping the patties.
• Add a pinch of smoked paprika to the Tuscan seasoning for a smoky depth of flavor.
• Swap Provolone cheese for mozzarella or fontina for a different melty cheese experience.
• Serve with grilled vegetables or a fresh salad to complete the meal.

Storage

Store cooked turkey burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sun dried tomato aioli can be stored separately in the refrigerator for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers ahead of time?

Yes, you can prepare the turkey patties a day ahead and keep them refrigerated until ready to cook. Assemble right before serving for the best texture.

Can I grill these burgers instead of cooking in a skillet?

Absolutely. Preheat the grill to medium-high and cook the patties about 4-5 minutes per side until fully cooked, adding cheese at the end to melt.

Tuscan Turkey Burgers with Sun-Dried Tomato Aioli Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

These Tuscan Turkey Burgers combine flavorful herbs and sun dried tomatoes with lean ground turkey, spinach, and provolone cheese for a delicious and healthy twist on a classic burger. The sun dried tomato aioli adds a creamy, tangy finish, making these burgers perfect for a quick weeknight dinner or a weekend cookout.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Tuscan
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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)

To Assemble

• 8 bakery buns
• 8 lettuce leaves
• ½ red onion (finely sliced)

Instructions

1. Make the Tuscan Seasoning: In a small bowl, combine salt, garlic powder, onion powder, dried rosemary, dried oregano, dried basil, ground black pepper, and crushed red pepper flakes. Mix well and set aside.
2. Prepare the Sun Dried Tomato Aioli: Place mayonnaise, sun dried tomatoes, and garlic clove into a bowl. Use a hand blender or small food processor to blend until mostly smooth. Set aside.
3. Mix Turkey Burger Ingredients: In a large bowl, combine ground turkey, Tuscan seasoning, chopped sun dried tomatoes, finely diced red onion, egg, and thawed spinach with excess water squeezed out. Use your hands to mix until evenly combined.
4. Form Patties: Divide the mixture into 8 equal portions. Shape each into a ball, then flatten into a 5-inch diameter patty. Place each patty on individual sheets of parchment paper for easy handling.
5. Cook the Patties: Heat olive oil in a large skillet over medium-high heat. Once hot, add burger patties. Cook for 4-5 minutes on one side, then flip and cook another 4-5 minutes until the internal temperature reaches 165˚F. Add a slice of provolone cheese on each patty near the end to melt. Remove patties and repeat with remaining.
6. Prepare Buns: Cut bakery buns in half. Optionally toast the cut sides to add warmth and crunch.
7. Assemble the Burgers: Spread about a tablespoon of sun dried tomato aioli on the bottom half of each bun. Add a lettuce leaf, place the cooked turkey patty, top with sliced red onion, then cover with the top bun.

Notes

• To ensure juicy burgers, avoid over-mixing the turkey mixture.
• Thoroughly cooking the turkey to 165˚F is important for food safety.
• You can substitute Provolone cheese with mozzarella or another mild cheese if preferred.
• Toasting the buns enhances texture but is optional.
• The sun dried tomato aioli can be made ahead and refrigerated for up to 3 days.

Keywords: Tuscan turkey burgers, turkey burger recipe, sun dried tomato aioli, healthy turkey burgers, easy turkey burgers