Turkey Cheeseburger Soup Skinnytaste Recipes

INSIDE OUT TURKEY CHEESEBURGERS

Steps:

• Set grill to medium heat. Clean and oil the grates.
• Fold each slice of cheese into quarters to create 4 short stacks.
• Divide the ground turkey into 8 equal balls then flatten into 1/4 inch thick patties.
• Place a stack of cheese in the center of 4 patties and top with the remaining 4 patties. Pinch the edges to seal, then push the up the sides so they are an even thickness. Season both sides with salt and black pepper.
• Place patties and oiled grill and cover, cook about 6 minutes per side over medium heat, or until the center is cooked through. Transfer to buns with toppings and be sure to let it cool before biting into the center so you don't burn your mouth.

TURKEY CHEESEBURGER SOUP

Steps:

• Press the "Sauté" button on an electric pressure cooker. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• In the pressure cooker (still on "Sauté"), melt the butter. Add the onion, carrots, celery and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pressure cooker and add the chicken broth, potatoes, and cauliflower and stir.
• Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions and extra cheddar cheese, if desired.
• Brown the turkey in a large sauté pan over medium-high heat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• Add the butter to the sauté pan and cook until melted. Then add the onion, carrots, celery and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. (Or you can skip this step and just add the onions, carrots, celery, garlic, flour, salt and pepper to the bowl of your slow cooker.)
• Transfer the mixture to the bowl of a slow cooker. Then add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
• Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the potatoes are tender.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree back into the soup and stir until combined. Add the cheddar and stir until melted.
• Serve warm, topped with the scallions and extra cheddar cheese, if desired
• Brown the turkey in a large stockpot over medium-high heat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• Add the butter to the stockpot and cook until melted. Then add the onion, carrots, celery and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
• Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer until the potatoes are soft.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree back into the soup and stir until combined. Add the cheddar and stir until melted.
• Serve warm, topped with the scallions and extra cheddar cheese, if desired.

CHEESEBURGER SOUP

Steps:

• Press the sauté button on an electric pressure cooker. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• In the pressure cooker (still on sauté), melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pressure cooker and add the chicken broth, potatoes, and cauliflower and stir.
• Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.
• To make this in a large pot or Dutch oven, sauté over medium-high heat in steps 1 and 2. For step 3, bring to a boil, then cook, covered, over low heat until the potatoes and cauliflower are tender, 25 to 30 minutes. Transfer 1 cup of the liquid and the whole cauliflower to the blender, and blend until smooth. Stir the puree into the soup, add the cheddar, and serve topped with the scallions.

TURKEY CHEESEBURGER SOUP SKINNYTASTE

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Peel and cut potatoes into 1/2" dice.Trim and thinly slice green onions.Mince garlic.Cut cauliflower florets into 1" pieces. 2 Cook the Turkey Heat 1 tsp. olive oil in a large pot.Add mirepoix blend to hot pot. Stir occasionally until beginning to get tender, 3-5 minutes.Add turkey. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Season with a pinch of salt. Transfer turkey and mirepoix blend to a bowl and set aside. Reserve pot; no need to wipe clean. 3 Start the Soup Return pot used to cook turkey to medium-high heat and add 1 tsp. olive oil.Add garlic to hot pot. Stir often until softened and aromatic, 2-3 minutes.Stir in rice flour and 13/4 cups water until combined and no dry flour remains. Season with a pinch of salt and pepper. 4 Finish the Soup Add chicken broth concentrate, potatoes, and cauliflower to hot pot.Bring to a simmer. Once simmering, cover and reduce heat to low. Cook until potatoes and cauliflower are tender, 20-25 minutes. 5 Blend Soup and Finish Dish Carefully transfer half the soup to a blender. Blend until smooth.Return blended soup to hot pot with unblended soup. Add cheese and turkey-mirepoix blend mixture and stir to combine.Remove from burner.Plate dish as pictured on front of card, garnishing with green onions. Bon appétit!