Rosemary Turkey Burgers with Sun Dried Tomato Aioli
Author: 
Recipe type: Direct heat
Serves: 4 to 6
 
Makes four 8-ounce burgers or six 6-ounce burgers
Ingredients
  • 2 pounds ground turkey
  • 1 tablespoon minced fresh rosemary
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon zest
  • 2 teaspoon Italian seasoning
  • ½ teaspoon ground black pepper
  • ¼ cup chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • Toasted burger buns, for serving
  • Mixed greens, for serving
  • Sun Dried Tomato Aioli (recipe below)
Instructions
  1. Crumble ground turkey into a large mixing bowl. Add in the rosemary, garlic, lemon zest, Italian seasoning, and black pepper. Toss gently until well combined. Add in chicken broth and toss again until the the broth is incorporated; do not compress the meat.
  2. Weigh out 6- or 8-ounce portion and place on a parchment lined baking sheet. Form into balls just tight enough that they hold together and them press into patties slightly larger than the bun. Cover and put in the refrigerator until ready to grill.
  3. Set up grill for medium-high to high heat direct grilling. Brush and oil grates before cooking. Season both sides of the patties with salt and pepper and press a dimple into the center of each one with your thumb. Lay each patty on the hot grill and cook undisturbed for 3 to 5 minutes depending on the thickness of the patties and how hot your grill is. Flip and cook until the internal temperature reaches 160°F, don't guess, use the thermometer! Remove from the grill, cover with foil and rest the burger 5 minutes before serving.
  4. Serve on toasted buns, dressed the way you like it and slathered with sun dried tomato aioli.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/rosemary-turkey-burgers-with-sun-dried-tomato-aioli/