Antipasto Stuffed Turkey Burgers Recipes

PAT'S STUFFED TURKEY BURGERS

Steps:

• Preheat grill over medium-high heat.
• Add the garlic, onion, turkey, mustard, soy sauce, and salt and pepper, to taste, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 8 equal-sized balls and flatten them into patties. Lay 2 slices of cheese on 4 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out.
• Season the tomatoes with salt and pepper, to taste, and brush with olive oil. Grill for 2 minutes per side. Remove from the grill to a plate. Toast the buns on the grill and set aside.
• Grill the burgers until cooked through, about 5 to 6 minutes per side. Transfer the burgers to the buns and top with Spicy Mayo Sauce, lettuce and grilled tomatoes.
• Combine all the ingredients in a small bowl.

ANTIPASTO-STUFFED TURKEY BURGERS

Steps:

• For the burgers: Toss together the peppers, artichokes, olives and mozzarella in a medium bowl; this will be the burger filling.
• To make the patties, shape the ground turkey into 4 rounds of equal size. Form each of those into 2 equal-size patties (for a total of 8 patties). Spoon the filling onto 4 of the patties in equal amounts. Top with the remaining 4 patties, working the meat around the edges to seal the burgers closed. (Each burger will be 4 to 5 inches in diameter.) Season on both sides with the salt and pepper.
• Grease a nonstick skillet or nonstick grill pan with cooking oil spray and heat over medium heat. Once it's hot, add the burgers and cook for 5 minutes, then turn them over and cook for 3 to 5 minutes, until they are lightly browned and the meat is cooked through.
• For the spread: Whisk together the tomato paste, vinegar and salt in a small bowl.
• Serve the burgers and spread on butter lettuce leaves, or on whole-grain buns topped with lettuce, tomato and a few basil leaves.

CHEDDAR-STUFFED TURKEY BURGERS

Steps:

• Salsa Ranch Dip
• Combine all the ingredients in a blender or food processor and blend until smooth. (If you don't have a blender or food processor, just stir everything together in a bowl-the texture will be different but it will still be delicious.)
• Burgers and Assembly
• In a large bowl, combine the ground turkey, cheese, Worcestershire, salt, and pepper. Mix together with your hands until just combined-you don't want tough burgers.
• Divide the meat mixture into four portions and roll each into a ball. Place each ball on a large plate and squish it down into a flat patty. Press your thumb into the center to create a little well. This will help the burgers keep their flat shape.Spray the grill with olive oil and heat it to medium heat. Grill the patties on direct heat for 5 minutes, covered and undisturbed. Flip once, cover, and grill for another 4 to 6 minutes, until cooked through.To assemble the burgers, smear the caramelized onions on the bottom half of each roll or bun. Top with romaine and place a cooked patty on each. Add avocado slices and jalapeño rings, if using. Smear the top halves of the buns with Salsa Ranch Dip, then place them on the burgers and serve.

CHEDDAR-STUFFED TURKEY BURGER WITH AVOCADO

Steps:

• Combine the turkey, salt, pepper and parsley in a large bowl and mix with a fork or clean hands to season evenly. Add the egg and milk and stir to combine.
• Divide the meat into four portions with damp hands and gently pack into four round patties, about 3/4-inch thick. (It will feel very sticky because of the egg, which helps burgers hold their shape as they cook.) Place burgers on a parchment-lined baking tray or plate. Cut the butter into slices and 1 slice of the cheese into 4 thin squares, about 1 inch across. (The butter and cheese should be the same size.) Press a piece of each into the center of each burger. Shape the meat around it to cover across the top. Refrigerate for 10 minutes while you prepare the griddle.
• Heat a flat-top griddle or cast-iron skillet over medium-high heat. Add enough butter just lightly coat the griddle or pan. Add the burgers to the griddle and cook until browned and just cooked through and a thermometer inserted into the meat (not the cheese in the center) reaches 165 degrees, about 4 minutes per side. In the final 2 minutes of cooking, add the remaining 4 cheese slices to the burgers, to melt.
• Remove the burgers from the heat and layer onto the buns with the avocado and any other burger toppings you desire. Serve warm.

STUFFED TURKEY BURGERS

Steps:

• Cut 2 slices bread into very small pieces, and place in a medium bowl. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chile powder, and salt; mix to combine.
• Divide meat mixture into 8 equal-sized portions. Flatten one portion to a diameter of 3 1/2 inches. Place one quarter of the cheese in the center in a single layer. Top with another portion of meat and seal edges by pinching with fingers to enclose cheese. Repeat process with remaining ingredients. Place burgers on a parchment paper-lined baking sheet. Cover with plastic wrap, and freeze for 30 minutes.
• Heat a grill or grill pan over medium high heat. Brush both sides of each burger with oil. Reduce heat to medium, and grill burgers until firm and cooked through, flipping once, 7 to 8 minutes per side.
• Lightly toast remaining 8 slices of bread. Top each of 4 slices with 1/4 cup greens, followed by a burger and a tomato slice. Stir together remaining tablespoon each chutney and mustard. Spread chutney mixture evenly over remaining 4 toasted bread slices, and place on top to enclose. Serve immediately.

MOZZARELLA-STUFFED TURKEY BURGERS

Steps:

• Mix the ground turkey, egg, black beans, red bell pepper, mozzarella cheese, garlic powder, salt, and black pepper together in a bowl until blended; form the mixture into 4 patties.
• Heat a large skillet over medium heat; cook the turkey patties in the skillet until cooked through and no longer pink the center, 7 to 10 minutes per side. An instant-read meat thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).

TURKEY STUFFING BURGERS

Steps:

• In bowl combine egg 1/4 cup water; stir in 1/2 cup stuffing mix, dried onion, and bouillon. Let stand for five minutes.
• Add turkey and mix well; shape into 1/2 inch patties.
• Coat with crushed stuffing mix.
• Cook patties in skillet coated with oil about 10 minutes per side until thoroughly cooked.
• We serve with turkey gravy and french fries.

ANTIPASTO-STUFFED BAGUETTES

Steps:

• Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.
• Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly. Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell. Arrange half of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.
• Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.
• Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.

STUFFED TURKEY BURGERS

Steps:

• Place jalapeno in cast iron skillet.
• Cook over low heat till skin is blisterd and blackened slightly.
• (10 or 15 minutes) Remove from skillet and let cool.
• Peel off skin and remove seeds (if you like heat leave them),.
• Coarsely chop.
• Divide turkey into 8 pieces.
• Gently press or pat to make rounds about 4 in in diameter.
• Layer cheese, pepper and olives on the 4 patties.
• Top with the remaining 4 patties.
• Pinch edges together to seal.
• Season with salt and pepper.
• Heat oil in large non-stick skillet over medium heat.
• Add patties and cook until brown on first side, about 3 to 4 minutes.
• Flip and cook till browned, 2 to 3 minutes more.
• Reduce heat to low and cook till meat is no longer pink but juicy, 6 to 8 minutes.