Introduction

Tuscan Turkey Burgers bring a delightful twist to classic burgers with aromatic herbs, sun dried tomatoes, and creamy provolone cheese. These flavorful patties combine wholesome ingredients for a satisfying meal perfect for any occasion.

Tuscan Turkey Burgers with Sun-Dried Tomato Aioli Recipe - Recipe Image

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

Step 1: Make the Tuscan seasoning by combining salt, garlic powder, onion powder, dried rosemary, dried oregano, dried basil, ground black pepper, and crushed red pepper flakes in a small bowl.
Step 2: Prepare the sun dried tomato aioli by placing mayonnaise, sun dried tomatoes, and garlic in a bowl. Blend using a hand blender or food processor until mostly smooth. Set aside.
Step 3: In a large bowl, combine ground turkey with the Tuscan seasoning, chopped sun dried tomatoes, finely diced red onion, egg, and thawed spinach. Use your hands to mix evenly.
Step 4: Divide the mixture into 8 equal portions. Shape each into a ball, then flatten into a 5-inch patty. Place each patty on parchment paper to ease handling.
Step 5: Heat olive oil in a large skillet over medium-high heat. Cook the turkey patties for 4-5 minutes on one side, then flip and cook another 4-5 minutes until they reach an internal temperature of 165°F.
Step 6: During the last minute of cooking, top each patty with a slice of provolone cheese to melt. Remove patties from heat once cheese is melted.
Step 7: Slice bakery buns in half and optionally toast the cut sides for extra texture and flavor.
Step 8: Spread about a tablespoon of sun dried tomato aioli on the bottom half of each bun.
Step 9: Layer a lettuce leaf, a turkey patty with melted cheese, and sliced red onion on the bun. Cover with the top half and serve.

Tips & Variations

For extra moisture, add a tablespoon of grated Parmesan cheese into the turkey mixture.
Swap out the provolone for mozzarella or fontina cheese for a different flavor profile.
Try using fresh herbs instead of dried for a brighter taste.
If you prefer a spicy kick, increase the crushed red pepper flakes slightly or add a dash of hot sauce to the aioli.
Consider grilling the burgers for a smoky flavor instead of pan-frying.

Storage

Store cooked turkey burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The aioli can be kept separately in the fridge for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken is a suitable substitute and will work well with the Tuscan seasoning and ingredients.

How do I prevent turkey burgers from drying out?

Mixing in moisture-rich ingredients like mayo, spinach, and egg helps keep the patties juicy. Avoid overcooking by monitoring the internal temperature, aiming for 165°F.

Tuscan Turkey Burgers with Sun-Dried Tomato Aioli Recipe

Print Recipe

★★★★★

4.6 from 578 reviews

These Tuscan Turkey Burgers are a flavorful twist on a classic burger, infused with aromatic Italian herbs, sun dried tomatoes, and spinach for added nutrition. Served with a creamy sun dried tomato aioli and melted provolone cheese on soft bakery buns, they make a perfect meal for any occasion.

Author: Dana
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Frying
Cuisine: Italian-American
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

For Assembly

8 slices Provolone cheese (about 8 ounces)
8 bakery buns
8 lettuce leaves
½ red onion (finely sliced)

Instructions

Make the Tuscan seasoning: Combine salt, garlic powder, onion powder, dried rosemary, dried oregano, dried basil, ground black pepper, and crushed red pepper flakes in a small bowl and mix well.
Prepare the sun dried tomato aioli: In a bowl, add mayonnaise, sun dried tomatoes (drained of oil), and garlic clove. Use a hand blender or food processor to blend the ingredients until mostly smooth. Set aside.
Mix the turkey burger ingredients: In a large bowl, add ground turkey along with the Tuscan seasoning, chopped sun dried tomatoes, finely diced red onion, egg, and squeezed thawed spinach. Use your hands to mix everything thoroughly until evenly combined.
Form the patties: Divide the turkey mixture into 8 equal portions. Shape each portion into a ball, then flatten it into a patty about 5 inches in diameter. Place each patty on individual sheets of parchment paper to easily transfer them for cooking.
Cook the patties: Heat olive oil in a large skillet over medium-high heat. Once hot, add the turkey patties. Cook each side for 4-5 minutes or until internal temperature reaches 165˚F. During the last minute of cooking, add a slice of provolone cheese on top of each patty to melt.
Assemble the burgers: Slice bakery buns in half and optionally toast the insides. Spread a tablespoon of the sun dried tomato aioli on the bottom half of each bun. Layer with a lettuce leaf, the cooked turkey patty with melted cheese, sliced red onion, and then top with the bun’s upper half.

Notes

Ensure turkey patties reach an internal temperature of 165˚F for food safety.
To avoid soggy buns, toast them lightly before assembling.
Fresh spinach can be substituted for frozen if preferred; use about 1½ cups fresh chopped spinach.
Adjust crushed red pepper flakes for desired spiciness.
Use parchment paper to prevent patties from sticking and ease handling.

Keywords: Turkey Burgers, Tuscan Burgers, Sun Dried Tomato Aioli, Healthy Burgers, Italian Herbs, Spinach Burgers