CHEDDAR-STUFFED TURKEY BURGER WITH AVOCADO
The secret to keeping lean turkey juicy as a burger? Adding fat. The burgers in this recipe, stuffed with cheese and a bit of butter, are moist, flavorful and, best of all, hold together and flip easily. These are best cooked on a flat-top griddle, burger-joint style, or you can use a large, wide skillet (like cast-iron) if that's what you have. Both give the outside of these burgers an irresistible sear that keeps the juice and flavor inside the burger, not dripping through grill grates. Finally, Hawaiian buns are a must. Their softness and subtle sweetness give these burgers a universal appeal.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, burgers, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 23 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 16 grams, Sodium 736 milligrams, Sugar 4 grams, TransFat 1 gram
CHEDDAR-STUFFED TURKEY BURGERS
I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center. Instead of working against the ingredients, I work with them.
Provided by Audrey Johns
Categories HarperCollins turkey Cheese Cheddar Summer Dinner Grill
Yield 4 servings
Number Of Ingredients 23
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.
PAT'S STUFFED TURKEY BURGERS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
STUFFED TURKEY BURGERS
Steps:
- Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.
TURKEY CHEDDAR BURGERS
Categories Blender Tomato turkey Kid-Friendly Quick & Easy Backyard BBQ Lunch Mayonnaise Cheddar Grill/Barbecue Pan-Fry Gourmet Sugar Conscious Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make burgers:
- Put oven rack in middle position and preheat oven to 350°F.
- Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.
- Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.
- Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.
- While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.
- Make mayonnaise and assemble burgers:
- Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.
- Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.
CHEDDAR-STUFFED BURGERS
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
- Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.
Nutrition Facts : Calories 463 g, Fat 19 g, Protein 48 g
JALAPENO AND CHEDDAR STUFFED TURKEY BURGERS
These turkey burgers are a delicious alternative to red meat and are perfect to throw on the grill for a healthy summer meal.
Provided by MariaMiller
Categories Poultry
Time 35m
Yield 5 burgers, 5 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the first 8 ingredients (turkey - pepper). If the turkey mixture is too wet, you can add in some more bread crumbs.
- Lay out wax paper for forming the patties. Scoop mixture out by 1/4 cup then adjust if necessary so you have 10 equal sized mounds.
- Form into 10 patties, with 5 of them being slightly larger than the others (to cover the filling).
- On five of the patties, spread one tsp of the Giuliano Jalapeno Spread then top with shredded cheddar cheese.
- Top with remaining 5 patties and press the edges to seal.
- Patties will be piled up in the middle, so press in the middle to flatten.
- Grill until cooked through (about 12-15 minutes).
REVERSE CHEDDAR BACON TURKEY BURGERS
I call these reverse because instead of the cheddar and bacon being on the outside its stuffed in the inside. I think beef bouillon and Worcestershire sauce give it a really beefy taste!
Provided by FROMPHILLY
Categories Lunch/Snacks
Time 34m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grillpan or grill.
- Mix the ground turkey, beef bouillon, Worcestershire sauce, salt, pepper, garlic powder, and onion powder until blended.
- Spread mixture into four even portions.
- Split each of the even portions into two halves.
- Mix bacon and cheese and divide into four portions.
- Place divided cheese mixtures on the one side of burger halves mixtures.
- Put other side of burger mixture on top to form complete burgers.
- Place burgers on grill and cook for about seven minutes on each side or until well done.
- Serve with hamburger buns and enjoy!
Nutrition Facts : Calories 309.6, Fat 22.2, SaturatedFat 6.8, Cholesterol 109, Sodium 1119.3, Carbohydrate 2.6, Fiber 0.2, Sugar 1, Protein 23.5
TURKEY-CHEDDAR BURGERS
Ground dark turkey meat has a more bold flavor than its white meat counterpart and is ready to stand up to sharp cheddar in these deliciously classic cheeseburgers with a twist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and add turkey, breadcrumbs, mustard, and parsley. Gently mix until combined and form into 8 thin patties.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper, then brush with oil. Grill, covered, until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and cover grill. Serve burgers on buns with desired toppings.
Nutrition Facts : Calories 459 g, Fat 23 g, Fiber 2 g, Protein 34 g, SaturatedFat 10 g
CHEESE-STUFFED BURGERS FOR TWO
Here's a sandwich that does traditional burgers one better-with a surprise pocket of cheddar! My family really enjoys the melted cheese center. -Says Janet Wood, Windham, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.
Nutrition Facts : Calories 357 calories, Fat 15g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 787mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHEESE-STUFFED TURKEY BURGERS
Heat up the grill for this zesty Mexican-inspired meal! Turkey burgers packed with jalapeño chilies, salsa and Monterey Jack cheese - made ready in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat coals or gas grill. Mix turkey, chilies, cheese, pepper and 1 1/2 cups salsa. Shape mixture into 12 patties, each about 3/4 inch thick.
- Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes or until no longer pink in center. Serve on buns with tomato slices and additional salsa.
Nutrition Facts : Calories 295, Carbohydrate 25 g, Cholesterol 85 mg, Fiber 2 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Burer, Sodium 350 mg
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