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Double Decker Italian Turkey Burger

Author: Gaby Dalkin


For the Burgers:

  • 8 Butterball Turkey Patties
  • 4 brioche buns
  • 8 slices fontina cheese
  • 4 roasted red bell peppers cut into strips
  • 4 sliced turkey bacon cooked
  • 1 cup arugula
  • ΒΌ cup garlic aioli

For the basil vinaigrette

  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt


  • Preheat an indoor or outdoor grill over medium high heat. Grill patties, flipping once until cooked through. Add the slices of cheese to each patty and let melt for 45 seconds. Double up the patties.
  • Toast the buns on the grill.
  • On the bottom of the bun spread a layer of the garlic aioli and a dollop of the basil vinaigrette, place 2 patties on top of that followed by ribbons of red bell peppers, broken up turkey bacon and arugula. Top with the other part of the bun and serve.