Low Fat Turkey Burger Stuffed With Cream Cheese Recipes

CREAM-CHEESE-STUFFED SPINACH TURKEY BURGERS

Steps:

• Heat a large saucepan over medium and cook spinach until completely wilted, about 3-4 minutes.
• Allow to cool, then squeeze out all the water using paper towels. (Make sure you get as much out as possible).
• Chop into small chunks.
• In a large bowl combine turkey, spinach, onion, garlic, spices and salt and mix well until uniform.
• Divide the mixture into 10 parts.
• Line a 1-cup measuring cup with plastic wrap, add a portion of the burger mix and press down to pack. Lift out of cup with lining edge, and transfer to clean work surface.ORUse slightly wet hands and and shape into ½" thick patties.
• Divide cream cheese into 5 parts, place each on a patty and flatten down.
• Cover each cheese-topped patty with an empty one and press town to shape.
• Place on a lightly greased baking sheet and bake at 350°F for 20 minutes.OROn a greased non-stick skillet on medium low for about 7-8 minutes each side (about 15 minutes total).OROn a greased grill gate over medium for about 10-12 minutes.Internal temperature of meat should be about 165°F when cooked.
• Assemble burgers placing spinach, patty and toppings. Enjoy!

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.

LOW FAT TURKEY BURGER STUFFED WITH CREAM CHEESE

Steps:

• 1. Combine the ingredients for the filling (minus the tomato slice), and set aside.
• 2. Combine the ingredients for the dressing, and set aside.
• 3. Place 1 tablespoon of the olive oil in a sauté pan over medium heat.
• 4. Add the scallions, and mushrooms, and then sauté until soft, about 4 to 6 minutes. Do not let them burn.
• 5. Remove pan from heat and allow to completely cool.
• 6. Combine all the ingredients for the burger into a small bowl.
• 7. Chef's Note: If you want to add a bit of salt, wait until you are ready to cook it and sprinkle the salt on the outside before placing into the pan.
• 8. Chef's Note: When adding the scallion/mushroom mixture, include the olive oil from the pan.
• 9. Very gently mix the ingredients until fully combined.
• 10. Chef's Note: The more you mix the ingredients the tougher the burger will be, so be careful.
• 11. Take half of the mixture and form into a patty, about 4 inches in diameter, and 1/2 inch thick.
• 12. Chef's Tip: If presentation is important to you, then you might want to form the patty using an egg ring or large salad ring. Remember, we eat first with our eyes.
• 13. Spread the cream cheese over the top of the patty, but leave a 1/2-inch border all round.
• 14. Add the slice of tomato.
• 15. Cover with the remainder of the turkey mixture, and press to seal.
• 16. Place a rack in the middle position, and preheat the oven to 375f (190c).
• 17. Add the remaining tablespoon of olive oil to an ovenproof sauté pan over medium heat.
• 18. When the pan is heated, add the burger, and cook for 3 to 4 minutes, or until lightly browned.
• 19. Gently flip and cook for an additional 3 to 4 minutes.
• 20. Finish the burger, by placing the pan in the preheated oven for an additional 8 to 10 minutes.
• 21. Chef's Note: The internal temperature of the burger should be 165f (74c).
• 22. Place the bib lettuce on a plate, place the burger on top, and garnish with the dressing. You might want to add a side of sweet potato fries: https://www.justapinch.com/recipes/side/side-potatoes/oven-baked-sweet-potato-fries.html
• 23. Keep the faith, and keep cooking.

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.