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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