Turkey Burgers With Lemon Basil Aioli

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"Turkey burgers can lend themselves to being on the dry side, given that they need to cook all the way through to prevent salmonella. Adding sautéed chard, some salty crumbled feta cheese and an egg, helps to bind it all together, keeping these burgers moist and tender. English muffins complement the burgers perfectly, but another type of good bread roll can be used in their place."

Original recipe yields 6 servings


  • Serving Size: 1 (360.6 g)
  • Calories 741.6
  • Total Fat - 38.7 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 281.8 mg
  • Sodium - 918.8 mg
  • Total Carbohydrate - 48.6 g
  • Dietary Fiber - 2.2 g
  • Sugars - 24 g
  • Protein - 51.3 g
  • Calcium - 555.4 mg
  • Iron - 3.1 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0.3 mg

Step 1

Strip the leaves from the stalks of the chard and set aside, then mince the stalks finely. Heat the olive oil in a large skillet and add the onion, garlic, and minced chard stalks. Sauté until lightly browned and fragrant, about 2-3 minutes. Shred the chard leaves and add to the skillet to wilt, then season with salt and pepper to taste. Set aside to cool.

Step 2

When the vegetables have cooled, combine them in a bowl with the ground turkey, minced chives, chopped basil, crumbled feta, beaten egg, bread crumbs, ½ teaspoon salt and black pepper to taste. Using your hands, mix to incorporate and then form into 6 patties. Set aside in the fridge to rest at least one hour and up to one day.

Step 3

When ready to cook, preheat a grill or cast iron skillet. To make the aïoli, stir the garlic, basil, lemon juice, lemon zest, sugar, salt and pepper into the mayonnaise. Toast the English muffins and spread each cut side with some of the aioli.

Step 4

Grill or pan-fry the burgers until cooked through, about 3-5 minutes per side. Place each burger on a bottom bun and top with a handful of arugula and the top bun. Serve immediately.

Tips & Variations

No special items needed.

Tags : Burgers