Turkey burgers mixed with sun dried tomatoes, Mozzarella cheese and fresh rosemary; then grilled until golden brown.
I first made this recipe for Sun Dried Tomato Turkey Burgers back in 2011 and though I make them often; it's not a recipe I've remembered to retake photos of.
With grilling season underway, I've decided to update some of my older posts and reintroduce these delicious recipes back into our meal planning.
Living in NJ, we don't get to use our grill year-round; however, using a grill pan or panini press can work just as well. Especially during those cold months.
As the years have gone by, the cold weather seems to last longer every year. Where we were once able to start grilling and being outdoors in March; it's now snowing. I think I'm just getting old and ready for permanent warm climate.
In any event, these Sun Dried Tomato Turkey Burgers are super simple to make and loaded with flavor. You can eat them on their own or on a roll with a little sun dried tomato mayonnaise. Enjoy!
- Chef Knife
- Cutting Board
- Measuring Spoons
- Mixing Bowl
- Outdoor Grill, Indoor Grill Pan or Panini Press
Ground Turkey: When using ground turkey, I prefer using the extra lean, white meat turkey (99%/1%). It's healthier and doesn't have a 'gamey' taste like some ground poultry products can have.
Mozzarella Cheese: Shredded cheese is easier to use in this recipe, but you can use small diced cheese or other types like Asiago or Parmesan. For a more robust flavor, try Gorgonzola or Goat cheese.
Scallions: Also known as green onions and my preference for all cooking. Besides being mild in oniony flavor, they also add a nice color to recipes. You can substitute chives or regular chopped onions.
Sun Dried Tomatoes: This recipe calls for fresh sun dried tomatoes, but if using sun dried tomatoes in oil; leave out the extra olive oil.
Rosemary: Use fresh chopped rosemary; not dried in this recipe. Fresh is more pliable and adds a nice woodsy flavor. Dried rosemary is sometimes stiff because they add the stems to the dry mixture and isn't as fragrant. You can purchase a small container for under $2 in the produce aisle and they will last several weeks in the refrigerator. If you don't care for rosemary, you can use basil or oregano.
Garlic: Fresh is always best, but for ease you can use jarred minced garlic or garlic powder to get the same flavor.
Extra Virgin Olive Oil: Because I use extra lean turkey the olive oil helps keep this burger moist. Again, if you're using sun dried tomatoes in oil, you can omit this ingredient.
Rolls: If serving as a burger on bread; these are essential. Any preference will work. This recipe makes four regular sized burgers, but you can also make them smaller and use slider rolls.
Optional Topping: You can eat these Turkey Burgers as-is or add a little toping like Sun Dried Tomato Dijonaise or a Lemon Garlic Aioli.
How do you make Grilled Turkey Burgers?
Combine all ingredients in a bowl; then mix until well blended. Form into four patties; then grill for 3-5 minutes per side or until internal temperature is at least 165 degrees F and the center is no longer pink.
There is something to be said about a burger and french fries; but salads like Sun Dried Tomato Balsamic Quinoa Salad, Tricolor Supreme Pasta Salad or Classic Potato Salad would go perfectly too.
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Sun Dried Tomato Turkey Burgers
- 1 pound ground turkey (99/1)
- ½ cup shredded mozzarella cheese
- ¼ cup chopped scallions
- ¼ cup sun dried tomatoes
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon minced garlic
- 1 tablespoon extra virgin olive oil
- 4 rolls (optional)
- Combine all ingredients in a bowl; then mix until well blended.
- Form into four patties; then grill for 3-5 minutes per side or until internal temperature is at least 165 degrees F and the center is no longer pink.
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*Originally shared November 2011/Updated May 2022
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