This recipe for these delicious turkey patties was one that I had planned on including in my book, Make Ahead Paleo. Unfortunately, working on a cookbook can sometimes be incredibly chaotic and as much as I wanted to include these, I just ran out of time in the end. (My Cowboy Burgers and Fajita Burgers did make it in the book though!)
Luckily for us, it’s not nearly as chaotic to share the recipe here.
When I first made these turkey patties, my family devoured them in nothing flat. So right from the beginning, I knew I had a keeper. The lean turkey is an excellent carrier for all the ingredients, and they play really well off of each other. Each bite is a glorious balance of salt from the prosciutto and sweet-tart from the sun-dried tomatoes. If you can handle dairy, top your burger with a little melted mozzarella. You can thank me later. 🙂
These turkey burgers are quick and easy to make for dinner during the week. They also work incredibly well if you make them ahead of time and freeze them to grill later. We enjoy freezing them to take on camping trips. These burgers plus a little melted cheese plus a grilled bun make for a tasty, filling dinner after a long day outside.
However you decide to enjoy your turkey patties, I think you’ll find that they’re fast, easy, and deliver a super-tasty kick that livens up burger-time!
Prosciutto, Olive & Sun-dried Tomato Turkey Patties
Ingredients
- 1-1/2 lb ground turkey
- 1/3 cup chopped sundried tomatoes not packed in oil
- 1/2 cup chopped prosciutto (about 5 thin slices)
- 1/3 cup chopped black olives
- 1/2 cup chopped spinach
- 1 shallot minced
- 1 clove garlic minced
- 1/4 cup olive oil
- 3/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp oregano
Instructions
Prep Day
- Mix all ingredients gently with your hands in a large mixing bowl until combined.
- Divide meat into 4 equal portions and shape into patties. Proceed to Cooking Day instructions #2 if you're cooking them now.
- To freeze for later: stack two patties together, with a small square of wax paper between each patty. Do this for the other two patties. Place the two stacks of patties on a plate or small baking sheet, with wax paper underneath the patties so they don't stick to the tray. Freeze until firm. Place semi-frozen patties into an airtight container or freezer zip-top bag and freeze until needed.
Cooking Day
- Thaw the turkey patties in the fridge overnight.
- Preheat your grill.
- Grill the burgers, 5 minutes per side or until they are no longer pink in the middle.
- Serve with your favorite toppings!