Sundried Tomato Turkey Burgers
Delicious and easy!
Combine in large bowl with hands until mixed together well.
Heat 1 tsp. extra virgin olive oil or coconut oil in skillet over medium heat.
Divide turkey mixture into 4 – 12 sections (depending on your desired burger size). Form into rounded patties about ¾” thick.
Place burgers into hot pan and cook until browned crust forms, about 4-5 minutes. Flip burgers over, cover pan, and cook an additional 5 minutes or until bottoms are browned.
Serve with mashed avocado and a veggie side (kale or roasted broccoli is great).
- 1 pound ground turkey
- 12 large oil-packed, sulfite-free sundried tomatoes, chopped
- Heaping ¼ c. Kalamata olives, chopped
- Heaping ¼ c. red onion, diced
- 2 - 3 T. finely chopped fresh basil, cilantro, or parsley leaves
- Heaping 1 T. Dijon mustard
- 1 garlic clove, minced
- ¼ tsp. sea salt
- Couple dashes of red pepper flakes
Combine in large bowl with hands until mixed together well.
Heat 1 tsp. extra virgin olive oil or coconut oil in skillet over medium heat.
Divide turkey mixture into 4 – 12 sections (depending on your desired burger size). Form into rounded patties about ¾” thick.
Place burgers into hot pan and cook until browned crust forms, about 4-5 minutes. Flip burgers over, cover pan, and cook an additional 5 minutes or until bottoms are browned.
Serve with mashed avocado and a veggie side (kale or roasted broccoli is great).
