Tuscan Turkey Burgers

Adding Italian dressing and Italian sausage to the ground turkey adds great flavor to these mouthwatering burgers.


  • 1/2 cup (125 mL) fresh bread crumbs
  • 1/4 cup (50 mL) Italian salad dressing
  • 2   garlic cloves, pressed
  • 1 lb (500 g) 93% lean ground turkey
  • 8 oz (250 g) hot Italian turkey sausage, casings removed
  • 1/4 cup (50 mL) finely chopped fresh basil, divided
  • 1   focaccia bread round (about 12 oz/350 g)
  •  Pesto Mayonnaise (optional, see Cook's Tip)
  • 1 medium plum tomato, sliced


  1. Prepare grill for direct cooking over medium-high heat. Combine bread crumbs, dressing and garlic pressed with Garlic Press in Stainless (4-qt./4-L) Mixing Bowl. Add turkey, sausage and half of the basil. Mix gently but thoroughly with Mix ‘'N Scraper®.

  2. Form mixture into four round patties, about 1 in. (2.5 cm) thick. Grill, covered, 5 minutes or until grill marks appear. Turn burgers over using BBQ Turner; grill 5-7 minutes or until centers of burgers are no longer pink and Digital Pocket Thermometer registers 165ºF (74ºC). Remove burgers from grill.

  3. Meanwhile, cut focaccia bread in half horizontally with Bread Knife. Place, cut side down, onto grid of grill. Grill 1 minute or until lightly toasted. Remove from grill and cut into quarters. Spread with Pesto Mayonnaise, if desired. Serve burgers in focaccia. Top with remaining basil and tomato slices.


  • 4 burgers
    4  servings of 1 burger

Nutrients per serving:

Calories 540, Total Fat 21 g, Saturated Fat 4.5 g, Cholesterol 100 mg, Carbohydrate 52 g, Protein 38 g, Sodium 1210 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

3 1/2 starch, 4 medium-fat meat, 1 fat (3 1/2 carb)

Cook's Tips:

Prevent tough burgers by mixing the ingredients just until they are combined. Break up the sausage over the turkey so that it combines quickly without over-mixing.

For Pesto Mayonnaise, combine 2 tbsp (30 mL) mayonnaise and 1 tbsp (15 mL) prepared basil pesto.

Soaking the bread crumbs in salad dressing tenderizes the burgers.

Placing your formed burger patties onto squares of foil makes it easy to transfer them to the grill. Carefully invert the patty onto the grid of the grill and peel off foil.

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