Tapenade Turkey Burgers
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Prep Time
10 mins
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Cook Time
10 mins
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Chill Time
1 hr
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Total Time
1 hr 25 mins
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Servings
4
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Calories
230 kcal
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Course
Main Course
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Cuisine
Mediterranean
Tapenade Turkey Burgers
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Juicy, moist and flavorful Mediterranean turkey burgers made with olive tapenade, smoked paprika, and oregano. Easy and delicious.
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Ingredients
Tapenade Ingredients
- 2.5 ounces pitted Castelvetrano olives (about 14 olives) drained and rinsed
- 1 ounce pitted Kalamata olives (about 8 olives) drained and rinsed
- 3/4 teaspoon capers drained and rinsed
- 2 1/2 tablespoons chopped fresh flat leaf parsley
- 2 teaspoons extra virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
Turkey Burger Ingredients
- 1 pound lean ground turkey
- 1 egg
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 tablespoon extra virgin olive oil (for greasing the pan)
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Instructions
To Make Easy Tapenade
- In the work bowl of a small food processor, add all ingredients. Pulse until ingredients form a rough paste. Transfer to a bowl, cover, and refrigerate until ready to use. Note - if you have special dietary considerations, you may adjust the fat and sodium content of this recipe by adding less of the tapenade to the mix.
To Make Tapenade Turkey Burgers
- In a medium bowl combine ground turkey, tapenade, egg, oregano, smoked paprika, and onion powder. Mix gently to combine, then divide the mixture into 4 even portions. Shape each into a patty, transfer to a tray, cover, and refrigerate for 1 hour, up to overnight. This chill time is optional but recommended; it will help the flavors marinate, and will also make the patties less delicate and easier to handle when cooking.These turkey burgers are easiest to cook on a nonstick skillet or grill pan on the stovetop (see Notes section for grilling instructions). Heat a nonstick skillet or grill pan over medium heat. Add 1 tbsp olive oil and swirl or brush to coat pan evenly. Place the patties gently in the pan.
- Cook over medium heat for 12-15 minutes, flipping every 3 minutes to promote even browning. If needed, add additional olive oil a teaspoon at a time to prevent sticking. Patties are done when they are browned well on both sides and reach an internal temperature of 165⁰F.
- Transfer patties to a serving platter and let rest for 3 minutes before serving. Serve with whole wheat buns, leaf lettuce, ripe sweet tomatoes, and sliced onion.
Notes
- You will also need: small food processor, medium mixing bowl, plate or half sheet tray, heavy non-stick skillet or grill pan.
- Yield 4 patties, 4.7 oz. each(tapenade yields 1/2 cup)
- Yield 4 patties, 4.7 oz. each(tapenade yields 1/2 cup)
- You can use any prepared olive tapenade you like in these burgers, but if it is oil-heavy strain off some of the excess oil before adding to the turkey meat.
- You can use any prepared olive tapenade you like in these burgers, but if it is oil-heavy strain off some of the excess oil before adding to the turkey meat.
- If you like spicy food, feel free to add up to ¼ teaspoon cayenne pepper to these patties (using the original 4 serving recipe as a base) for a little extra kick. You could also add Aleppo pepper or a few dashes of your favorite hot sauce.
- If you like spicy food, feel free to add up to ¼ teaspoon cayenne pepper to these patties (using the original 4 serving recipe as a base) for a little extra kick. You could also add Aleppo pepper or a few dashes of your favorite hot sauce.
- Chilling the patties will make them easier to handle while frying. You can make the patties up the night before and cook them off the next day.
- Chilling the patties will make them easier to handle while frying. You can make the patties up the night before and cook them off the next day.
- Wetting your hands with a little water can help if the burger mixture is sticking to your hands while forming the patties.
- Wetting your hands with a little water can help if the burger mixture is sticking to your hands while forming the patties.
- It is easiest to pan fry or to use a griddle pan to cook these burgers. They can be grilled on a gas or charcoal grill, but they would do better cooked on a grill mat rather than being placed directly on the grate, since they are so tender. You can also pop them in the freezer for 20 minutes before putting them on the grill to help them retain their shape. Be sure to oil your grill grate well if you grill the patties directly on the grate.
- It is easiest to pan fry or to use a griddle pan to cook these burgers. They can be grilled on a gas or charcoal grill, but they would do better cooked on a grill mat rather than being placed directly on the grate, since they are so tender. You can also pop them in the freezer for 20 minutes before putting them on the grill to help them retain their shape. Be sure to oil your grill grate well if you grill the patties directly on the grate.
Nutrition Information
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Calories
230kcal
(12%)
Carbohydrates
2g
(1%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
103mg
(34%)
Sodium
473mg
(20%)
Potassium
384mg
(11%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
462IU
(9%)
Vitamin C
4mg
(4%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 103mg | 34% |
| Sodium | 473mg | 20% |
| Potassium | 384mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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