• Make the Tuscan seasoning by combining all ingredients together in a small bowl.
• To make the sun dried tomato aioli, place the mayonnaise in a bowl with the sun dried tomatoes, and garlic. Use a hand blender to blend the ingredients until mostly smooth. Alternately, you can use a small food processor as well. Set aside.

To make the Turkey Burgers

• To the ground turkey, add the Tuscan seasoning, sun dried tomatoes, onion, egg and spinach. Use your hands to work the mixture until everything is evenly combined.
• Divide the turkey mixture into 8 even sections. Use your hands to form each section into a ball then flatten into a patty shape about 5 inches across. Place the patties on individual sheets of parchment paper to make them easy to transfer to cook.
• Heat the oil in a large skillet over medium high heat. Once hot, add the turkey burger patties. Cook on one side for 4-5 minutes, then flip and repeat on the other side. Cook until the patty reaches 165˚F internal temp. At the end of the cooking time, add a slice of provolone cheese to melt.

  Remove and repeat with remaining turkey burgers until all are cooked.

To assemble the Tuscan Turkey Burgers

• Cut bakery buns in half. Optional: Toast the inside of each bun.
• Spread a tablespoon of the sun dried tomato aioli on the bottom half of each bun.
• Add a slice of lettuce, the turkey burger patty, and top with sliced red onion and the top of the bun.