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More Flavor, Less Bun: Italian-Style Turkey Burger

More Flavor, Less Bun: Italian-Style Turkey Burger


  • 3 tablespoons extra virgin olive oil (EVOO), divided

  • 2 pounds ground turkey breast

  • Salt and pepper

  • 2 cloves garlic, finely chopped or grated

  • 1 small onion or 1/2 medium onion, finely chopped

  • 1 pint grape tomatoes, halved

  • 6-8 leaves basil, torn or shredded

  • 3 tablespoons chicken stock

  • 4 slices Italian bread or 4 pieces halved ciabatta, toasted

  • Balsamic drizzle, homemade or store-bought


Place a large skillet over medium-high heat with 2 tablespoons EVOO, about two turns of the pan.

While the pan is heating up, in a medium size mixing bowl, combine the ground turkey with some salt and pepper and divide the meat into four portions. Shape each portion into a burger. Wash your hands after handling the raw meat. Sauté each burger in the hot skillet until golden brown and cooked through, about 6-7 minutes per side.

When the burgers have finished cooking, remove them from the skillet and tent with foil to keep warm. Add 1 tablespoon EVOO to the pan along with the garlic and onion and season with salt and pepper. Sauté for 5 minutes, then add the grape tomatoes and cook to soften, 2 minutes. Add the basil, then remove from the heat.

Serve each burger on toasted bread topped with the sauce. Drizzle with homemade or store-bought balsamic drizzle. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit