Mediterranean Turkey Burgers are like a flavor party in your mouth!
Why I Made These Mediterranean Turkey Burgers
I love big flavors. B I G. I also really appreciate Mediterranean taste combinations…sometimes I think I was born in the wrong part of the world.
The sun-dried tomatoes, brininess from the olives, and zingy oregano make this recipe is a nice departure from the boring old hamburger.
What Kind of Turkey to Use for Turkey Burgers
Ground turkey breast can be notoriously dry, so in these Mediterranean Turkey Burgers, I opt for the 93% lean meat instead of the 99%. Trust me, the little bit of extra fat keeps it moister, and the flavor is so much better.
They key to adding veggies into a burger like this is to chop everything very very small so. If you don’t, big chunks of veggies will steam inside the burgers, and the patty is likely to fall apart.
Can You Make This Into Meatballs?
And you could very easily take these Mediterranean Turkey Burgers and roll them into little meatballs instead. If you opt for that, bake in a 375°F oven for about 15 to 20 minutes or until cooked through.
Mediterranean Turkey Burgers (Paleo, Gluten-Free)
These Mediterranean Turkey Burgers combine sun-dried tomatoes, briny olives and zingy oregano, resulting in a nice riff on normal hamburgers.
- 1 lb. ground turkey breast
- 1 jar roasted red peppers chopped small
- 2 garlic cloves chopped fine
- 12 pitted Kalamata olives chopped
- 1/3 cup sundried tomatoes chopped
- 1 Tbsp dried oregano
- Salt and pepper
- Chop all veggies and place in a large mixing bowl with ground turkey. Sprinkle with salt and pepper. Mix well by hand.
- Shape into medium-sized patties. (I got about 7–cooked up 5 and froze 2).
- In a large skillet, heat your fat of choice over medium-high heat. Saute burgers for about 5 minutes per side or thrown on the grill for about the same.