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Sun-Dried Tomato Turkey Burgers with Fennel Relish
1 pkg (20.8 oz.) 93% lean ground turkey
1/3 cup Inspirations Sun Dried Tomato bruschetta topping
1 cup grated fresh fennel
2 tablespoon minced shallot
2 teaspoon sugar
2 teaspoon Fresh lemon juice
2 teaspoon red wine vinegar
1/8 teaspoon kosher salt
4 each Nature's Place ciabatta rolls
2 tablespoon prepared pesto
2 each tomatos cored and thinly sliced
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Sun-Dried Tomato Turkey Burgers with Fennel Relish

Sun-Dried Tomato Turkey Burgers with Fennel Relish

Sun-Dried Tomato Turkey Burgers with Fennel Relish
  • Servings:Serves 4
  • Prep Time:16 minutes
  • Cook Time:12 minutes
1. In a medium bowl, combine turkey with bruschetta and 1?2 tsp. of the pepper. Mix just until blended. Form into 4 patties, about 4 inches across.
2. Heat a large nonstick skillet over medium heat. When hot, spray with vegetable cooking spray. Add patties to the pan. Cook until nicely browned, about 5 minutes, then flip. Cook an additional 6 to 7 minutes, reducing heat if necessary to prevent burning. Turkey should be completely cooked through but still juicy. Alternately, cook on a preheated grill.
3. While patties cook, prepare the relish. Mix fennel, shallots, sugar, lemon juice, vinegar, salt, and remaining 1?4 tsp. pepper in a small bowl until evenly blended.
4. To assemble the burgers, slice rolls in half horizontally and spread 1?2 Tbsp. pesto on the bottom half of each roll. Top with tomato slices, followed by a patty, then a scant 1?4 cup of relish, and finish with roll top. Serve immediately.
Source: Hannaford fresh Magazine, May-June 2011