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