dinner · keto · turkey

Turkey Burgers with Sun-Dried Tomato Aioli

Woo! This recipe is a mouthful.

I mean, the title is a mouthful. It’s the best way to describe these burgers, but also the longest!

I’m not usually one to make homemade burgers or burger patties (thanks, frozen pre-made versions), but I decided it was time to start. Red meat was out, so I went back to my old favorite substitute: turkey. Turkey burgers are a little harder to work with and can fall apart easily if you’re not careful. I added some almond flour to mine to bind them up better…and some other tasty ingredients to boot.

You need a lot of spice when using ground turkey–and adding other things to the mix helps with the flavor as well. I went with spinach, garlic, and lemon zest. Oh yeah, baby. Let’s beef up these un-beefy cakes!

The sun-dried tomato I made to go with the burgers is heavenly. You can almost eat it by the spoonful. This recipe makes more than the four burgers need, so you can easily put it in a little jar and use it for other things like sandwiches, chicken toppings, or pork chops. I can’t wait to use it for other recipes in the future.

I’m sure these burgers would be great on buns (they are burgers, anyway) but I went with butter lettuce leaves because of my whole super-low-carb diet. Butter lettuce leaves hold up pretty well for a hefty burger patty, and you can wrap the leaves around it easily. I wouldn’t use iceberg or romaine–to hard to wrap (iceberg) and too easy to tear (romaine).

Enjoy!

Turkey Burgers with Sun-Dried Tomato Aioli

  • Servings: 4
  • Difficulty: Easy
  • Print

Turkey burgers stuffed with spinach and garlic and served with a savory sun-dried tomato sauce.

Ingredients

  • 1 lb. ground turkey
  • 1/3 cup spinach, cooked (wilt in microwave or on stovetop)
  • 2 TBS. almond flour
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp. oregano
  • 1 tsp. dried basil
  • salt & pepper
  • 1 TBS. olive oil
  • Butter lettuce leaves, for serving

For the Sun-Dried Tomato Aioli

  • 1 clove garlic
  • 1/3 cup mayonnaise
  • 1/4 cup sun-dried tomatoes, drained
  • Juice of 1 lemon
  • 1/8 tsp. salt

Directions

  1. Heat oil in a large skillet or grill pan. In a large bowl, using your hands, mix together turkey, spinach, almond flour, garlic, lemon zest, oregano, basil, salt and pepper. Form into 4 patties. Cook patties, 1-2 at a time, until browned on both sides and internal temperature reaches 165 degrees, about 4-5 minutes per side.
  2. Make the aioli: pulse all the ingredients in a food processor until smooth. Serve turkey burgers on lettuce leaves or buns and top with aioli.

Heat oil in a large skillet or grill pan. In a large bowl, using your hands, mix together turkey, spinach, almond flour, garlic, lemon zest, oregano, basil, salt and pepper. Form into 4 patties.

Cook patties, 1-2 at a time, until browned on both sides and internal temperature reaches 165 degrees, about 4-5 minutes per side.

Make the aioli: pulse all the ingredients in a food processor until smooth. Serve turkey burgers on lettuce leaves or buns and top with aioli.

2 thoughts on “Turkey Burgers with Sun-Dried Tomato Aioli

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