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Sun-Dried Tomato Pesto Turkey Burgers with Basil Aioli

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 11/4 lb. ground turkey breast
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1/4 cup (2 oz.) crumbled goat or feta cheese (I substituted Parmesan, cuz hubby hates feta cheese)
  • 1/4 cup chopped and drained oil-packed sun-dried tomato halves (I substituded sun-dried tomato pesto instead)
  • 1 Tbsp. freshly minced garlic (this was my own addition)
  • Cooking spray
  • Green leaf lettuce
  • White-wheat hamburger buns (such as Nature’s Own)
  • 4 tomato slices (or more)

Basil Aioli

  • 1/4 cup light mayonnaise
  • 2 Tbsp. chopped fresh basil (I used more, but that’s just me)
  • 1/4 tsp. salt
  • 1 garlic clove, minced (I doubled this amount!)


Prepare Basil Aioli

  1. Combine all ingredients in a small bowl, stirring with a whisk.

Turkey Burgers

  1. Prepare grill and combine first 6 ingredients.
  2. Divide turkey mixture into 4 equal portions, shaping each into a 1/2″ thick patty.
  3. Place patties on a grill rack coated with cooking spray; grill 8 minutes on each side, or until a thermometer registers 165 degrees.
  4. Place lettuce leaves on the bottom halves of each bun; top each with a turkey burger, and one tomato slice.


  1. Spread 1 Tbsp. Basil Aioli on one side of each bun top.
  2. Place one bun top on top of the other bun half and turkey burger.

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