Reformed Foodie

I always forget about sun-dried tomatoes – that is, until I remember, and that’s just not often enough. Those little bursts of sunshine just add so much fantastic flavor to everything. At a recent trip to the market I picked some up and have been dying to find an excuse to incorporate them into a meal.

With a recent package from Kinnikinnick Foods of soft Hot Dog and Hamburger Buns, I had the perfect inspiration: Turkey Burgers! I threw together a quick burger, packed with fresh basil and garlic, garnished with a sun-dried tomato aioli and peppery arugula…mmmm. The burger is full of flavor; moist and perfectly accented by the sun-dried tomato aioli, and the bun…you’d never guess it was gluten free – perfection!

Here’s the recipe:

Basil Turkey Burgers with Sun-Dried Tomato Aioli

For The Burger

Ingredients:

• 1/4 lb of Ground Turkey
• 1 Clove of Garlic, minced
• 1 Teaspoon of Basil, chopped
• Salt/Pepper
• 1/2 Teaspoon Olive Oil

Method:

Combine turkey with other ingredients in a bowl.

Once well mixed form into a patty and place on non-stick skillet (or on the BBQ) on high heat to get nice sear marks. Once browned, reduce heat, flip and cook through.

For the Aioli

Ingredients:

• 1 Tablespoon of Mayo
• 1 Small Clove of Garlic, smashed and minced with coarse salt
• 2 Sun-Dried Tomatoes, minced
• Black Pepper

Method: Combine all ingredients in bowl (or food processor if you want it smooth) and mix well.

Assemble the burger into the bun with a heaping pile of Arugula and generous spread of Aioli. Enjoy!