Sun-Dried Tomato Burgers Recipe
Sun-Dried Tomato Burgers Recipe photo by Taste of Home
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Sun-Dried Tomato Burgers Recipe

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My fiance and I really like Greek food and flavors. I made a meatloaf similar to this once but changed it up into burgers for a fun option when the weather gets warm.—Melissa Obernesser, Utica, New York
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES: 4 servings


  • 1/2 cup reduced-fat sour cream
  • 2 teaspoons lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 cup sun-dried tomato pesto
  • 1 tablespoon salt-free Greek seasoning
  • 1 pound lean ground turkey
  • 1/4 cup crumbled feta cheese
  • 4 whole wheat hamburger buns, split
  • 1/4 cup chopped water-packed artichoke hearts
  • 1/4 cup julienned roasted sweet red peppers

Nutritional Facts

1 burger: 391 calories, 17g fat (5g saturated fat), 92mg cholesterol, 640mg sodium, 30g carbohydrate (8g sugars, 5g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.


  1. In a small bowl, mix the first five ingredients. Refrigerate until serving.
  2. In a large bowl, combine tomatoes, pesto and Greek seasoning. Add turkey and cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Serve on buns with sour cream mixture, artichoke hearts and peppers. Yield: 4 servings.
Originally published as Sun-Dried Tomato Burgers in Country Woman February/March 2016

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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