Turkey Burgers with Sundried Tomato Aioli

I realized something horrible yesterday.

I’ve been trying a lot of new recipes, filtering through the bad (here’s looking at you, Ratatouille Orzo…ewww) to share the good with you. But I totally realized something: I have a lot of old favorites that I haven’t even told you about!  I feel bad. I’m such a jerk.

Don’t worry though, I’m totally gonna fix this. I have a plan. 

Next week will be my Greatest Hits week! AKA, I’ll be sharing my favorite recipes with you! All four recipes are tried and true…I’ve made each at least 10 times. No joke, they are staples in our house. Four tasty, healthy meals that are destined to become your favorites too.

PS- Ian called them my Greatest Hits, adorable right?

So make sure to come back and check them out…I’m really excited and I hope you are too!

But that’s next week, and you still need to eat this week, so you should try these Turkey Burgers with Sundried Tomato Aioli.  

Now, if you’re like my Dad and think the only thing worthy of being called a burger is made from ground beef, I definitely implore you to think again…he even thought these were juicy and flavorful when I made him eat one. Turkey is so much leaner and better for you, and I have come to prefer it over beef. Yes, I know it gets kinda grey when you cook it and that’s really weird, but seasoned properly, turkey tastes soooo good for waaay fewer calories.

The aioli calls for mayonnaise, but I seriously hate mayo so I subbed 2% plain Greek yogurt. You can’t even taste a difference. Some people can’t give up the mayo, (I’m talking to you Mom!) so if you like it, keep it. I used fresh rosemary and I definitely recommend using it instead of dried…it’s a key flavor in the aioli so you want to make sure it’s fresh. One last thing...the bun is up to you as well, but I really like the crunch that these English muffins bring to the burger!

I hope these burgers make up for the fact that I totally forgot to tell you my favorite recipes. You still like me right? Good.

Turkey Burgers with Sundried Tomato Aioli
makes 4 burgers, 254 calories each
Adapted from Eat This Not That, 2011

2 tbsp 2% Greek yogurt

2 tbsp chopped sundried tomatoes (not packed in oil)

Juice of 1/2 lemon

3 cloves garlic, finely minced

1/2 tbsp chopped fresh rosemary

salt and black pepper

lemon pepper (optional)

1 lb lean ground turkey

1/2 tbsp olive oil

4 English muffins, split and toasted (I used Thomas Light Multi-Grain)

1 cup baby spinach

1. In a mixing bowl, combine the yogurt, sundried tomatoes, rosemary, lemon juice, and garlic. Set aside.

2. Preheat a skillet with a little bit of oil, about 1/2 tbsp. Season turkey with salt and pepper (I also used some lemon pepper because I'm obsessed!) and combine. Form into 4 patties. 

3. When the skillet is hot, add the burgers. Cook on the first side for 5-6 minutes, until a nice crust has developed. Flip and cook for another 3-4 minutes, until the burgers are firm and cooked through. Remove the burgers.

4. Toast the English muffins. Layer the bottom buns with the spinach, top each with a burger, and top with the aioli. Add the top bun and serve.

Enjoy!

Amanda