Turkey Burgers with Sun-Dried Tomatoes Basil and Feta

Turkey burgers with sun-dried tomatoes basil and feta.

Happy 4th of July!  I’ve been posting these burgers all over my instagram feed, so I figured I would just share them with you all today just incase you wanted to hit the grocery store and make them for dinner tonight. I honestly think these turkey burgers with sun-dried tomatoes, basil and feta might just be my new favorite turkey burger, or burger in general. It’s actually a toss up between these and my turkey burgers with spinach and feta, but you can’t go wrong with either of them.

Turkey burgers with spinach and feta.

These turkey burgers are not your typical turkey dry and flavorless turkey burger, they’re flavor bombs! I love the combination of sun-dried tomatoes, feta and basil on a salad or pasta, so why not in a burger?

If you have a dairy issue, you might be ok with these burgers, as feta is made from sheep and goat milk, so it’s a cheese I can tolerate. The feta also adds a salty flavor and creamy texture to the burgers. It’s a must in my book.

Turkey Burgers with Sun-Dried Tomatoes Basil and Feta

makes 4 burgers

  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons finely chopped fresh oregano – pull leaves off stems and finely chop – I highly recommend using fresh oregano not dried
  • 1/3 cup chopped sun-dried tomatoes packed in oil, (roughly 7-8) – just pull out the tomatoes from the oil with a fork, and then chop them. Use sun-dried tomatoes in oil, as they have flavor and are soft.
  • 1/4 cup thinly sliced green onions (roughly 4-5 stalks)
  • 2 cloves garlic, minced
  • 1 cup crumbled feta cheese, I get a block of feta and then crumble it over a 1 cup measuring cup.
  • 1 teaspoon fine Celtic sea salt, I love this Celtic sea salt, as it’s unrefined and chock full of minerals
  • 1 teaspoon red pepper flakes
  • 1 teaspoon freshly ground pepper
  • 1 lb ground turkey, preferably dark meat, as it has more flavor

Get out a bowl and add in the basil, oregano, sun-dried tomatoes, green onions, garlic, feta, salt, red pepper flakes and pepper. Gently mix the ingredients together. Add the turkey to the bowl.

Using your hands, gently mix everything until well combined. It could take a few minutes to make sure the ingredients are well combined. When you make your burgers if the ingredients are well mixed up, each burger should look the same. If you’ve under-mixed, then you will have one burger that has more basil, or sun-dried tomaotes than the others, etc, so may sure you mix them up good!

Gently form the mixture into four patties. Use your thumb to create a dimple or well in the center of the patty, as this will ensure the burgers cook evenly without plumping up. Start cooking the burgers indentation side up. The below photo is of my rosemary and thyme turkey burgers, as I didn’t take a photo of the indentation with these burgers.

Turkey burgers with indentation on top.

TIP – Chill the raw patties: Chill the patties for 1/2 hour or more in the fridge before cooking. This really helps the burgers hold their shape and not crumble once they hit that hot grill. We’ve done it with out chilling them, and they still hold up well. 

You can either grill up the burgers, or cook them up in a skillet. Steve cooks them on a pre-heated grill over medium heat. If you’re going to cook them up in a skillet, put a little avocado olive oil in the skillet to keep the burgers from sticking, and cook them over medium heat on a pre-heated skillet. Cook the patties until cooked through, 5 to 6 minutes per side, or until an instant read thermometer inserted in the burger reaches 165 degrees.

These burgers are so full of flavor that you don’t really need a topping. I love these burgers on a big salad paired with my roasted red peppers, some sliced avocado and an heirloom tomato.  Kids love these burgers on a toasted English muffin or brioche bun with my easy dairy free tzatziki. Ketchup also works great!

Turkey burgers with sun-dried tomatoes basil and feta.

These favorite turkey burgers are one of my oldest and most popular turkey burger recipes. Don’t just them by the photo, you have to try them!

Marin Mama's favorite turkey burger

My turkey burgers with spinach and feta get made weekly and are personally one of my favorites.

Turkey burgers with spinach and feta.

These rosemary and thyme turkey burgers are dairy-free and another turkey staple in our house.

Rosemary and thyme turkey burgers.

Which is your favorite turkey burger?  Share in the comments below.

With love Jackie

Turkey Burgers with Sun-Dried Tomatoes Basil and Feta

5.0 from 3 votes
Recipe by Jackie
Servings

4

burgers

    These turkey burgers are not your typical turkey dry and flavorless turkey burger, they're flavor bombs!

    Ingredients

    • 1/4 cup finely chopped fresh basil

    • 2 tablespoons finely chopped fresh oregano – pull leaves off stems and finely chop – I highly recommend using fresh oregano, not dried

    • 1/3 cup chopped sun-dried tomatoes packed in oil, (roughly 7-8) – just pull out the tomatoes from the oil with a fork, and then chop them. Use sun-dried tomatoes in oil, as they have flavor and are soft.

    • 1/4 cup thinly sliced green onions (roughly 4-5 stalks)

    • 2 cloves garlic, minced

    • 1 cup crumbled feta cheese, I get a block of feta and then crumble it over a 1 cup measuring cup.

    • 1 teaspoon fine Celtic sea salt, I love this Celtic sea salt, as it’s unrefined and chock full of minerals

    • 1 teaspoon red pepper flakes

    • 1 teaspoon freshly ground pepper

    • 1 lb ground turkey, preferably dark meat, as it has more flavor

    Directions

    • I have a video in the above post where I am making the patties. I share tips and nuances that may help you out. 

    • Get out a bowl and add in the basil, oregano, sun-dried tomatoes, green onions, garlic, feta, salt, red pepper flakes and pepper. Gently mix the ingredients together. Add the turkey to the bowl.

    • Using your hands, gently mix everything until well combined. It could take a few minutes to make sure the ingredients are well combined. When you make your burgers if the ingredients are well mixed up, each burger should look the same. If you’ve under-mixed, then you will have one burger that has more basil, or sun-dried tomaotes than the others, etc, so may sure you mix them up good!

    • Gently form the mixture into four patties. Use your thumb to create a dimple or well in the center of the patty, as this will ensure the burgers cook evenly without plumping up. Start cooking the burgers indentation side up. 

    • TIP – Chill the raw patties: Chill the patties for 1/2 hour or more in the fridge before cooking. This really helps the burgers hold their shape and not crumble once they hit that hot grill. We’ve done it with out chilling them, and they still hold up well. 

    • You can either grill up the burgers, or cook them up in a skillet. Steve cooks them on a pre-heated grill over medium heat. If you’re going to cook them up in a skillet, put a little avocado olive oil in the skillet to keep the burgers from sticking, and cook them over medium heat on a pre-heated skillet. Cook the patties until cooked through, 5 to 6 minutes per side, or until an instant read thermometer inserted in the burger reaches 165 degrees.

    • These burgers are so full of flavor that you don't really need a topping. I love these burgers on a big salad paired with my roasted red peppers, some sliced avocado and an heirloom tomato. Kids love these burgers on a toasted English muffin or brioche bun with my easy dairy free tzatziki. Ketchup also works great!

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      6 thoughts on “Turkey Burgers with Sun-Dried Tomatoes Basil and Feta”

      1. Hi Jackie! OMG These are so flavorful and delicious. It’s changed my views of turkey burgers. I was ready to have a homemade veggie burger for dinner that was in my freezer but really wanted to put something on the grill along with my husband’s beef burger…and there was your email with the recipe for Turkey Burgers with Sun-Dried Tomatoes Basil and Feta! I had everything except the basil and ground turkey and was able to run to the market and find some even on the holiday. Thank you Thank you. I will share this with others because they are that good. The fresh oregano and chili flakes really add a pop of surprise flavor. Keep the recipes and fabulous photos coming. I’m a fan. Happy 4th of July.

        1. Hi Beth! Yay! Your message made my day, as I truly never hear from people when they make a recipe, unless they’re my friends or instagram followers, so thank you for taking the time to leave a comment. I’m so elated that you made these burgers today and that you loved them! As you can see, from the post, I have 3 other turkey burger recipes. My other personal favorite is the turkey burger with spinach and feta. Thanks so much for sharing these with your friends! I hope they love them too! Have an awesome night! xoxo, Jackie

      2. One of the of the best meals I’ve made in a very long time. Super easy and quick. That’s what I love best about all her recipes is the simplicity while being good for you.

        1. Wow! Thanks so much for the sweet comment Jill! I love what you said, simplicity wile being good for you. I may have to use that as a tag line 🙂 So happy you made and love the burgers! Yippee! xoxo, Jackie

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