Just look at that juicy, flavor-packed burger with oozy blue cheese and balsamic glazed onions tumbling out of it. Who wouldn't want to eat that?

Don’t get me wrong, I still love beef, but especially in the summer months I do like to eat a little lighter for the most part. One of my favorite items to grill is my recipe for Sun-dried Tomato Turkey Burgers with Balsamic Glazed Onions. I know what you’re thinking. “Turkey Burgers, oooooh, those are so dry. Not juicy and not a good substitution for good ole’ ground chuck!” I beg to differ. I’ve shared this recipe with a friend who said just that, and once he and his wife tasted these, they changed their minds completely, and it’s become part of their cooking repertoire.

So, I’ve decided to share my take on a turkey burger with you. I think after one bite you’ll agree with me that this burger is delish, but you be the judge and let me know your thoughts!

I know, I know, raw turkey, but it's such pretty raw turkey!

To a pound of raw ground turkey breast, add 1/4 cup chopped sun-dried tomatoes in oil, 1 teaspoon of the oil from the tomatoes, 1/4 cup chopped fresh basil, 1/4 cup finely minced red onion or shallot, 1/2 teaspoon of ground cumin and a pinch of salt and pepper. The oil and the onion or shallot are essential to make the patties come out juicy and moist. Mix well with your hands and form into 4 patties. Make a little indention into the center of each patty to insure even cooking.

Onions in their soon-to-be foil pack

Your foil pack should look something like this.

Next, peel and trim one large sweet onion, I used a Vidalia, cut it in half, then cut each half into half and slice thinly. Place the onion pieces into the center of a large piece of heavy duty aluminum foil. Sprinkle with another teaspoon of the sun-dried tomato oil and 1 1/2 tablespoons of aged balsamic vinegar, then salt and pepper to taste. Mix the ingredients with your hands to make sure the onions are well coated. Bring the two long ends of the foil together and roll it down until tight, then take the ends and roll towards the center to secure the packet. Place the onion pack on a medium high grill first, and cover. Let the onions cook by themselves for about 15-20 minutes. Then put the turkey patties on the grill and let them cook about 6 to 7 minutes per side until they are opaque and just firm to the touch. Remove them from the grill to a plate, cover, and let them rest for about 5 minutes. While the burgers are resting, lightly toast both sides of your onion rolls or hamburger buns on the grill. We serve our burgers on onion rolls with a tiny bit of Zataran’s mustard, the onions, some fresh arugula and either blue cheese or goat cheese. Garnish with bread and butter pickle if desired. Pig out!

This is what the patties should look like once off the grill, and see? They are juicy!