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Tomato-Basil Turkey Burgers

 Tomato-Basil Turkey Burgers
Make these tasty burgers with regular, not lean, ground turkey so they’re extra-moist and juicy. They can also be cooked under the broiler. —Jamie Miller, Maple Grove, Minnesota
4 ServingsPrep/Total Time: 30 min.


  • 1 large sweet onion
  • 1 package (6-1/2 ounces) sun-dried tomato and basil cheese spread, divided
  • 1-1/4 pounds ground turkey
  • 1 large sweet red pepper, quartered
  • 4 ciabatta rolls, split


  • Cut onion into three 1/2-in. slices; chop remaining onion and place
  • in a large bowl. Stir in 1/3 cup cheese spread. Crumble turkey over
  • mixture and mix well. Shape into four patties.
  • Moisten a paper towel with cooking oil. Using long-handled tongs,
  • lightly coat the grill rack. Grill burgers, onion slices and red
  • pepper, covered, over medium-high heat for 5-7 minutes on each side
  • or until a thermometer reads 165° and juices run clear. Chop
  • grilled onion and red pepper.
  • Spread rolls with remaining cheese spread; top each with a burger and
  • grilled vegetables. Replace tops. Yield: 4 servings.
Nutritional Facts: 1 burger equals 810 calories, 39 g fat (16 g saturated fat), 126 mg cholesterol, 887 mg sodium, 82 g carbohydrate, 5 g fiber, 36 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a

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Tomato-Basil Turkey Burgers (continued)

Wine (continued)
medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.