Turkey Burger with Sun Dried Tomato Spread

Turkey Burgers

• 1 ½ lbs. ground turkey
• ½ c. feta cheese, chopped
• ½ c. fresh basil leaves, chopped
• ¼ c. The Fresh Market Italian Bead Crumbs
• 1 large egg
• 1 tsp. extra virgin olive oil
• 1 tsp. The Fresh Market Signature Rub
• 4 brioche buns
• 2 c. arugula
• 1 small red onion, thinly sliced

Sun Dried Tomato Spread:

• 1 container Vermont Creamery Crème Fraiche
• ½ c. Traina Sun Dried Tomato Ketchup
• ½ tsp. cracked black pepper

To make turkey burgers: In a large mixing bowl, combine turkey, feta, basil, breadcrumbs, egg, oil and spice blend until well incorporated. Form mixture into four patties. Grill burgers over medium-high heat for 7-10 minutes per side or until the internal temperature registers 185° and juices run clear.

To make the Sun Dried Tomato Spread: Whisk together Vermont Creamery Crème Fraiche, Traina Sun Dried Tomato Ketchup and pepper and refrigerate until ready to use.

To serve: Spread a generous amount of Sun Dried Tomato Spread on brioche buns. Add burger and top with red onion, arugula and a dollop of Sun Dried Tomato Spread.