Sundried Tomato Turkey Burgers with Rosemary Aioli

Published on August 11, 2015 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8 burgers

Photography by Baila Gluck

 

Aioli is a garlicky mayonnaise from the Provence region of southern France.  Here, a Rosemary Aioli has a dual purpose: dressing the bun as an accompaniment, while also lending the turkey meat extra moistness and flavor.

 

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Ingredients

  • 2 tbsp. olive oil, plus more for greasing grates
  • 1 shallot, diced (about 1/3 cup)
  • ¼ cup sundried tomatoes packed oil, drained and chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1½-¾ lbs. ground turkey
  • 1½ tbsp. Rosemary Aioli (see recipe below)
  • Baby Arugula
  • Hamburger Buns or Multigrain Rolls, sliced in half

  • Rosemary Aioli
  • ½ cup mayonnaise
  • Juice of 1 lemon (about 2 tbsp.)
  • ¼ tsp. salt
  • 2 garlic cloves, peeled and crushed (about 2 tsp.)
  • 1 tsp. dried rosemary, crumbled or 1 tbsp. chopped fresh rosemary
  • Freshly ground black pepper, to taste

Instructions

  1. Heat oil in a small skillet over medium-high heat.  Add shallots and sauté for about 2-3 minutes, until shallots are translucent.  Add sundried tomatoes and season with salt and pepper to taste; continue to sauté for another 1-2 minutes.  Remove from heat and set aside to cool.
  2. In a large mixing bowl, combine turkey, shallot-tomato mixture, and 1½ tbsp. Rosemary Aioli.  Mix until just combined.   Using moistened hands, gently form into 8 patties.
  3. Preheat grill to high (about 450 degrees).  Grease grates of grill (an oil-soaked wad of paper towels and tongs do a good job of this).  Place burger patties on grill.  Close cover and grill for about 4 minutes per side, turning once during grilling.  Toast bun halves on the grill for 1-2 minutes, until golden brown and grill marks appear.  Remove and transfer to a platter.
  4. Assembly:  Spread bun halves with Rosemary Aioli (see directions below), then top each with a burger, and a handful of arugula.  Cover with bun top and serve.
  5. Rosemary Aioli
    Combine all ingredients in a small bowl and whisk to blend.  Season to taste with salt and pepper.

    DO AHEAD: Can be made a day ahead and stored in a tightly covered container in the refrigerator.
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