Tuscan Turkey Burgers
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Tuscan Turkey Burgers
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With sun-dried tomatoes, garlic, rosemary and more, these juicy turkey burgers are bursting with rustic Italian flavors. They're easy and fast to make, too!
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Ingredients
For the 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
For the Sun Dried Tomato Aioli
- ½ cup mayonnaise
- ¼ cup sun dried tomatoes oil drained
- 1 garlic clove
For the Turkey Burger
- 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 lices Provolone cheese (about 8 ounces)
- 8 bakery buns
- 8 lettuce leaves
- ½ red onion finely sliced
Instructions
- Make the Tuscan seasoning by combining all ingredients together in a small bowl.
- To make the sun dried tomato aioli, place the mayonnaise in a bowl with the sun dried tomatoes, and garlic. Use a hand blender to blend the ingredients until mostly smooth. Alternately, you can use a small food processor as well. Set aside.
To make the Turkey Burgers
- To the ground turkey, add the Tuscan seasoning, sun dried tomatoes, onion, egg and spinach. Use your hands to work the mixture until everything is evenly combined.
- Divide the turkey mixture into 8 even sections. Use your hands to form each section into a ball then flatten into a patty shape about 5 inches across. Place the patties on individual sheets of parchment paper to make them easy to transfer to cook.
- Heat the oil in a large skillet over medium high heat. Once hot, add the turkey burger patties. Cook on one side for 4-5 minutes, then flip and repeat on the other side. Cook until the patty reaches 165˚F internal temp. At the end of the cooking time, add a slice of provolone cheese to melt.Remove and repeat with remaining turkey burgers until all are cooked.
To assemble the Tuscan Turkey Burgers
- Cut bakery buns in half. Optional: Toast the inside of each bun.
- Spread a tablespoon of the sun dried tomato aioli on the bottom half of each bun.
- Add a slice of lettuce, the turkey burger patty, and top with sliced red onion and the top of the bun.
Notes
- Substitutions:
- Substitutions:
- How to Store: To save leftovers, place in an airtight container and store in the refrigerator for 3-4 days.
- How to Store: To save leftovers, place in an airtight container and store
- How to Freeze:
- How to Reheat: Warm patties in a skillet or in the microwave until heated through.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- Ground turkey – Ground chicken can be used in place of the turkey.
- Mix and shape the patties.
- Place them on a freezer-safe surface such as a baking sheet, leaving some space in between. Freeze completely.
- When the patties are frozen, transfer them to a freezer-safe airtight container and return them to the freezer for storage.
- When ready to cook, place frozen patties into a hot pan with oil and cook them for 10-15 minutes until cooked through, flipping twice.
Nutrition Information
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Serving
1Turkey Burger
Calories
349kcal
(17%)
Carbohydrates
7g
(2%)
Protein
35g
(70%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
6g
Trans Fat
0.05g
Cholesterol
102mg
(34%)
Sodium
486mg
(20%)
Potassium
737mg
(21%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
6263IU
(125%)
Vitamin C
12mg
(13%)
Calcium
219mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1Turkey Burger | |
| Calories | 349kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 102mg | 34% |
| Sodium | 486mg | 20% |
| Potassium | 737mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6263IU | 125% |
| Vitamin C | 12mg | 13% |
| Calcium | 219mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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