Prep 10 mins
Cook 15 mins
These burgers are just delicious! The ingredients make for a burger that needs little topping - keep the ketchup and mustard in your refrigerator! And please don't skip the barbecue sauce. It sounds a little odd, but it adds just the right flavor to finish off these great burgers. I'd recommend topping with lettuce, tomato and a little mayo.
- 907.18 g lean ground turkey
- 78.07 ml Italian breadcrumbs
- 59.14 ml finely chopped fresh basil
- 9.85 ml chopped sun-dried tomatoes (, softened)
- 59.14 ml chianti wine (or other red wine)
- 4.92 ml shredded parmesan cheese
- 1-2 clove garlic, minced
- 2.46 ml salt
- fresh ground black pepper
- barbecue sauce
- 8 whole wheat hamburger buns, toasted
- Preheat grill or oven broiler.
- In a medium bowl, mix turkey through ground pepper.
- Form into 8 patties (or 6 larger patties).
- Grill or broil approximately 6-8 minutes on each side.
- While cooking, brush with barbecue sauce.
- Serve on toasted buns with condiments as desired.
These burgers were fantastic. I made them for a large group and got rave reviews! I used panko bread crumbs with Italian seasoning and added beer instead of the wine. Ended up with 9 large burgers that barely shrank at all on the bbq. DH loved them. I will definitely be making them again.
Delicious pattie - I used Panko crumbs and added Italian seasoning. Love the sundried tomatoes and the wine added to the overall robust flavor. Enjoyed even without the bun Will make again. They were quite soft to cook but worked making them in a skillet. I cutthe recipe back to two servings
What can I say? I made just as written and they were delicious. I used just a bit of the chianti to soften the sun dried tomatoes. I have no idea if it intensified the flavors but it seemed like a cool theory! Served on some homemade buns. Halved the recipe and it worked just fine. Very moist and flavorful burgers. Thanks for sharing!