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Stuffed Herb Turkey Burgers

10 Sep

Turkey burgers are probably the most consumed form of meat in our apartment. Jason really likes them, so we usually stock up on the Jennie-O patties when they are on sale, so we have a quick meal on hand. However, I prefer homemade turkey burgers over the patties; mainly because I can cover up the turkey burger taste with other tasty things 🙂

Last weekend I was inspired by More than Burnt Toast’s* version of stuffed burgers. I tried doing mozzarella stuffed burgers once before but they ended up falling a part a little. When I told Jason I was trying them again, he was skeptical, but it was my chance to prove him wrong (as all wives seems to love to do). Thankfully, they turned out great! Jason and I both loved them and I will be making them again sometime soon.

Please don’t mind the super fake white bun…usually we go for the good buns, but we were at Aldis this week and all they have are those classic generic brand enriched buns. Hopefully next time we will get some good wheat buns 🙂

*More than Burnt Toast’s Stuffed Burgers: http://morethanburnttoast.blogspot.com/2008/09/bifteki-yemista-stuffed-burgers-with.html

Ingredients
-20 oz. lean ground turkey
-1/4 cup bread crumbs
-1 half of a roasted red pepper, diced
-2 tbsp fresh basil leaves, diced
-1/4 cup chives, diced
-Feta Cheese, crumbled

Directions

  1. Start your outdoor grill.
  2. In a large bowl, combine all of the ingredients except the cheese and mix well with your hands.
  3. Form the meat mixture into a ball and with your hand, press in a seam down the middle horizontally and vertically to make the ball into 4 equal pieces (this will be the size for each of the 4 burgers. Anything smaller will be hard to stuff, but you can try!).
  4. Remove 1 piece from the bowl and split it into two pieces. Flatten one piece out to be about 1/4-1/2″ thick (see picture above).
  5. Spread cheese in the center of the flattened piece, leaving at least 1″ of meat around the cheese (size picture to the right)
  6. Flatten the second half of the first patty that was reserved on the plate. Place it on top of the cheese-topped patty and push the edges together to seal the seam. Pick the ball up and work it a little to remove any visible seam line.
  7. Continue with the remaining burgers.
  8. Grill for about 5 minutes on each side, or until the meat reads 165F. Remember, there is cheese in the middle, so you need to only go down about 1″ to read the meat temperature.

ENJOY!

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Posted by on September 10, 2008 in Favorites, Meat

 

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