Sun Dried Tomato & Portobello Mushroom Turkey Burger with Basil Aioli

This recipe is one of those magical ones that fits so many different ocassions.

Summer BBQ? Check!

Date Night In? Check!

It’s juicy and packed with flavor, and somehow strikes a balance between being casual and upscale, without even trying.

Even better than being delectable, flavorful, and juicy? It’s insanely easy to make. Homemade basil pesto aioli and all!

Taking just 20 minutes or so, it’s great for a weeknight dinner or last minute entertaining, for those times when friends or family stop by unexpectedly, and you don’t want them to leave!

Now that I’ve mastered this recipe, the thought of buying pre-made turkey burger patties from the local butcher makes no sense to me!

Subs and Changes

One of the things I love about a good burger mix is how easy it is to make simple changes.

Instead of making burger patties, these could easily be meatballs, served with a pesto pasta.

If you’re eating gluten free, serve the burger patty over a bed of fresh baby spinach and kale, dressed with leftover oil from the sun dried tomatoes jar. Or baby spinach or kale that’s been sautéed with shallots and garlic, wilted down, and squeezed with lemon.

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4


  • For the Turkey Burgers:
  • 1 pound ground turkey
  • 8 oz jar of sun dried tomatoes (stored in oil) and sliced into small pieces
  • 4 oz baby portobello mushrooms, diced
  • ¼ cup fresh basil basil leaves, rough chopped
  • ½ tablespoon garlic, minced
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried thyme
  • Pinch of sea salt
  • For the Pesto Basil Aioli:
  • 1 medium garlic clove
  • cup fresh basil, washed and loosely packed in a measuring cup
  • 1/4 to 1/2 cup freshly grated Parmesan cheese
  • 1/2 tablespoon freshly squeezed lemon juice
  • A pinch of kosher or sea salt
  • ½ cup store-bought mayonnaise
  • For Serving:
  • 4 Hamburger Buns
  • Fresh Veggies, such as lettuce, sliced tomatoes, sliced red onions
  • Optional: feta cheese, crumbled; pine nuts; fresh basil leaves for topping


  1. For the Burgers:
  2. Wash your hands with soap and warm water before beginning (and again after handling the raw turkey).
  3. In a large mixing bowl, combine the uncooked ground turkey with diced portobello mushrooms, sliced sun dried tomatoes, minced garlic, fresh basil, and dried spices together, and mix. You can try with a fork, but I find mixing with my hands works best.
  4. Form the turkey mixture into 4 equally sized burger patties, and place on a plate.
  5. Heat a pan or grill to medium-high heat, and spray lightly with cooking spray.
  6. Cook the burgers on the pan for around 5 minutes each side, or until they’ve reached a safe internal temperature.
  7. For the Aioli:
  8. Using a food processor, finely chop the garlic.
  9. Once chopped/minced, add the rest of the ingredients: fresh basil, freshly grated parmesan cheese, freshly squeezed lemon juice, salt and mayonnaise. Run the food processor until the ingredients mix together, and you get a smooth sauce, with a similar consistency to ketchup.
  10. Serving
  11. Lightly toast the hamburger buns, and spread with a generous slater of the basil aioli and add a turkey burger patty.
  12. Pile with fresh veggies to taste, and an optional crumble of feta cheese and sprinkle of pine nuts on top and a leaf or two of fresh basil.