Sun-Dried Tomato Turkey Burgers with Balsamic Onions

By on April 10, 2013 in Recipes with 1 Comment

Sun-Dried Tomato Turkey Burger with Balsamic Onions

With 80 degree temperatures, it’s time to fire up those grills. Turkey burgers can sometimes be a little dry and bland. Sun-dried tomatoes, a hefty amount of dried basil and cumin, and balsamic onions keep this burger from being a wallflower at your next cookout.

I know, I know. Sounds like a really strange mix of ingredients. The cumin seems really out of place in what is otherwise a mix of Italian flavors. But if you like cumin, it totally works.

Sun-Dried Tomato Turkey Burger with Balsamic Onions

This recipe utilizes the delicious oil that the tomatoes are packed in to keep the burgers moist and to saute the onions. Sun-dried tomato oil is one of my favorite ingredients to use. I especially love it in this Chicken with Sun-dried Tomato Cream Sauce.

For a simple side, cook some corn on the cob, rub some butter on it, and then roll it through some minced sun-dried tomatoes.

Happy Grilling!

Note: Take into consideration time wise that the burger patties will need to chill in the refrigerator for a good hour before you cook them. This not only helps with the flavor, but keeps them from falling apart when they cook.

Sun-Dried Tomato Turkey Burger with Balsamic Onions

Sun-Dried Tomato Turkey Burgers with Balsamic Onions
Recipe type: Burger
Serves: 4
Sun-Dried Tomatoes and Balsamic Onions create and extra flavorful turkey burger.
  • 1¼ pounds ground turkey (7% fat)
  • ⅓ cup oil-packed sun-dried tomatoes, drained
  • 3 tablespoons oil reserved from sun-dried tomatoes
  • ½ a small onion, roughly chopped
  • 1 tablespoon dried basil
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large sweet onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 4 hamburger buns, toasted
  1. Place tomatoes and roughly chopped onion in a food processor and pulse until finely chopped.
  2. In a large bowl, mix ground turkey, tomato-onion mixture, 1 tablespoon reserved oil, basil, cumin, salt, and pepper. Form into 4 patties and place in refrigerator to chill for at least 1 hour.
  3. Prepare a gas grill or heat a grill pan over medium-high heat.
  4. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add sliced onions and saute until soft and beginning to brown, about 10 minutes.
  5. Add balsamic vinegar and continue cooking until onions are deep brown, stirring occasionally, about 10 minutes. Sprinkle with salt and pepper and remove from heat.
  6. Grill burgers until cooked through, approximately 4-5 minutes per side.
  7. Place burger on bottom half of each bun, top with onions and bun tops.

Recipe Source: Adapted from Bon Appetit

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  1. Ooohhh, I LOVE that you added sun dried tomatoes!! That’s a perfect way to keep the turkey burgers from drying out, and with basil and cumin it sounds absolutely perfect!

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