Tuscan Turkey Burgers with Sun-Dried Tomato Aioli Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Buns: Cut bakery buns in half. Optionally toast the cut sides to add warmth and crunch.
- 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
