Italian Turkey Burgers

These turkey burgers trade the grill for the oven and get their flavor from a heavy dose of Italian herbs baked right into the patties. Oregano, basil, garlic powder, and minced onion flakes mixed into the ground turkey mean every bite is seasoned through, not just on the surface.

The mushroom-tomato sauce is what sets these apart from a plain turkey burger. Tomato sauce simmered with canned mushrooms, thyme, garlic, onion, and beef stock mix creates a savory, slightly rich topping that gets spooned over the burgers for the last 5 minutes of baking. The sauce soaks into the patties just enough to keep them moist while adding another layer of Italian flavor.

Baking at high heat crisps the outside of the patties while keeping the inside juicy. No flipping over a hot grill, no splatter, and cleanup is minimal.

Kitchen Tips

• Mix the herbs and seasonings thoroughly into the turkey before shaping. Uneven mixing means bland bites next to overly herby ones
• Don’t overhandle the patties. Shape them firmly but gently or the burgers will be dense and tough
• Turn the patties once during baking for even browning on both sides
• Make the sauce while the burgers bake so everything comes together at the same time

Variations

• Add a slice of mozzarella or provolone on top of each burger during the last 5 minutes for a cheesy Italian melt
• Serve on toasted ciabatta rolls with fresh basil and a smear of pesto
• Use ground chicken instead of turkey for a slightly milder flavor