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), plus ¼ cup chopped sun dried tomatoes (oil drained)

1 garlic clove

2 pounds ground turkey

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, black pepper, and crushed red pepper flakes in a small bowl. Set aside.

Step 2: Prepare the sun dried tomato aioli by blending the mayonnaise, ¼ cup sun dried tomatoes, and garlic clove until mostly smooth using a hand blender or small food processor. Set aside.

Step 3: In a large bowl, mix the ground turkey with the Tuscan seasoning, chopped sun dried tomatoes, finely diced ¼ red onion, egg, and thawed spinach. Use your hands to combine thoroughly.

Step 4: Divide the mixture into 8 equal portions. Shape each portion into a ball, then flatten it into a patty about 5 inches across. Place each patty on individual sheets of parchment paper for easy 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 the internal temperature reaches 165˚F. Add a slice of provolone cheese on top of each patty during the last minute to melt.

Step 6: Cut bakery buns in half and optionally toast the insides. Spread about a tablespoon of the sun dried tomato aioli on the bottom half of each bun.

Step 7: Assemble the burgers by layering a lettuce leaf, a turkey patty with melted cheese, sliced red onion, and then the top half of the bun.

Tips & Variations

Swap frozen spinach for fresh baby spinach for a brighter green color and fresher taste.

Add a pinch of smoked paprika to the turkey mixture for a subtle smoky flavor.

For a spicier aioli, blend in a small amount of chipotle pepper or hot sauce.

To keep the burgers moist, avoid overworking the turkey mixture when combining ingredients.

Serve with a side of roasted potatoes or a crisp green salad for a complete meal.

FAQs

Can I make these turkey burgers ahead of time?

Yes, you can prepare the patties and aioli up to a day ahead. Keep the patties refrigerated on parchment paper lined trays and cover them tightly. Cook just before serving.

What if I don’t have sun dried tomatoes?

You can substitute with roasted red peppers for a mild sweetness, but the distinctive tangy flavor of sun dried tomatoes is key to the Tuscan taste. Alternatively, omit them and increase the herbs slightly.