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Tapenade Turkey Burgers
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Tapenade Turkey Burgers

Juicy, moist and flavorful Mediterranean turkey burgers made with olive tapenade, smoked paprika, and oregano. Easy and delicious.

Prep Time
10 mins
Cook Time
15 mins
Chill Time
1 hr
Total Time
1 hr 25 mins
Servings: 4
Calories: 230 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

Tapenade Ingredients
  • 2.5 ounces Castelvetrano olives drained and rinsed, pitted, about 14 olives
  • 1 ounce kalamata olives drained and rinsed, pitted, about 8 olives
  • 3/4 teaspoon capers drained and rinsed
  • 2 1/2 tablespoons parsley chopped fresh flat leaf
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons lemon juice freshly squeezed
Turkey Burger Ingredients
  • 1 pound ground turkey lean
  • 1 egg
  • 1/2 teaspoon oregano dried
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1 tablespoon extra virgin olive oil (for greasing the pan)

Instructions

To Make Easy Tapenade
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 230

% 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.