This Italian turkey burgers recipe is near and dear to my heart. It’s a go-to for my hubby and me, and we love these turkey burgers.
The recipe was born from an attempt to duplicate a turkey burger at a restaurant.
Let’s say it’s near impossible to figure out what “house seasoning” is without asking, which I did not do. The first attempt was weird in all the wrong ways.
Somewhere during the process, this idea was sparked. Instead of house seasoning and apple (surprisingly really good in the restaurant burger), I used dried Italian herbs, red pepper, and Parmesan. I was smitten from the first bite.
These are fantastic weeknight dinners. They only take a few minutes to mix up, and you can either grill them or pan-fry them.
The Italian turkey burgers are delicious, but you must eat them with pesto. It’s a requirement.
Italian turkey burgers without pesto would be like Titanic without Leonardo DiCaprio. It just wouldn’t be right.
Also, I recommend using ground turkey with 15% fat because it will help keep the burger juicy. Ground turkey with less fat tends to dry, which the red pepper will help, but I’ve found that 15% works best.
Authentic Italian Turkey Burgers
- 1 pound ground turkey
- 1 clove garlic minced
- 2 tablespoons red pepper finely diced
- 2 tablespoons Parmesan cheese
- 1 ½ teaspoon Italian herbs dried
- 1 pinch salt
- 1 pinch pepper
- 1 medium egg
- 4 medium burger buns
- 2 tablespoons canola oil
- 2 tablespoons pesto
- 1 handful baby spinach
- 1 large tomato sliced
- 8 slices mozzarella
- Combine the ground turkey, garlic, red pepper, Parmesan, Italian herbs, salt, pepper, and egg until everything has been evenly distributed. Heat a non-stick pan with a bit of canola oil or grill to medium heat and form 4 equal patties.
- Once the pan or grill is heated, cook the burgers on the first side for about 7 to 8 minutes; it should be dark golden brown, then flip. Cook for another 5 to 7 minutes on the other side until it is dark golden brown and the juices run clear. Ensure the meat is fully cooked before serving (no pink!).
- When in doubt, use an instant-read meat thermometer to ensure it’s at 165 degrees Fahrenheit or cut into the center of a patty and check to ensure it isn’t pink inside.