Cheddar Stuffed Turkey Burger With Avocado Recipes

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.

TURKEY ABC BURGER

Steps:

• Make ranch dip mix per package directions. Refrigerate.
• Cook bacon, as desired, in a saute pan on the stove. Set aside on a paper towel.
• Fire up the charcoal in chimney starter. Recommeded: Kingsford Charcoal with Mesquite Chips.
• Mix ground turkey and salt and pepper in a bowl. Form turkey meat into 4 equal size patties. Brush both sides with olive oil. This will prevent them from sticking to the grill.
• Grill burgers over hot coals for 4 minutes each side.
• Slice up the cheese, avocado, lettuce, tomato, and red onion. Grill onions if desired.
• Top burgers with Cheddar. Cook until melted. Toast buns. Assemble as follows:
• Bottom bun
• Turkey patty
• Cheese
• Bacon (1 strip cut in 1/2)
• Avocado (3 slices)
• Lettuce, tomato, onion
• Ranch dip
• Top bun

TURKEY BURGERS WITH AVOCADO SAUCE

Steps:

• In a large skillet, saute the corn, onion and pepper in oil until crisp tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano, cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes.
• For sauce. In a small bowl, mash avacado with sour cream, cilantro, lime juice, garlic and salt. Refrigerate until service.
• If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill the burgers 4 in from the heat for 5-7 minutes or until thermometer reads 165°F.
• Place on buns top with about 1/4 sauce. Serve with lettuce, cheese, tomato and onion if desired.