Mozzarella Stuffed Turkey Burgers Recipes

TURKEY BURGERS STUFFED WITH SALSA AND MOZZARELLA

Steps:

• Wash, trim and finely chop one of the tomatoes, as if making salsa. Finely chop the onion, and mince the garlic.
• Wash, trim, seed and mince the jalapeno. Wash and finely chop the cilantro and parsley. Shred the mozzarella. Combine all these ingredients with the oil, ground turkey, salt and pepper, and shape into 6 patties.
• Heat a nonstick pan until it is medium-hot, and saute the patties until they are browned on both sides and cooked through, 5 to 7 minutes. Slice the rolls, and put the turkey burgers on them, if desired.
• Wash, trim and thickly slice the tomatoes; serve with the burgers.

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).

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 each of roasted 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.

MOZZARELLA-STUFFED TURKEY BURGERS

Steps:

• Marinara-heat oil in medium saucepan over medium heat; add onion and garlic; cover and cook, stirring frequently, until translucent, about 5-7 minutes.
• Stir in fresh tomatoes and any juices, sun-dried tomatoes, salt and pepper; bring to a simmer and cook, stirring occasionally, until tomatoes have broken down, 8-10 minutes.
• Stir in basil and remove from the heat; transfer to a food processor and pulse to form a coarse-textured sauce.
• Return to the pan and set aside.
• Burgers-place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, pepper, and salt in a large bowl.
• Gently combine, without overmixing, until evenly incorporated.
• Form into 8 thin patties about 4 inches wide and 3/8 inch thick.
• Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties.
• Cover with the remaining patties and crimp the edges closed.
• Heat oil in a large nonstick skillet over medium heat.
• Add burgers and cook, turning once, until an instant-read thermometer inserted in the center reads 165°, 8-10 minutes.
• Reheat the marinara on the stove.
• To assemble the burgers, spread 3 tablespoons marinara on each toasted focaccia, top with a burger, about 3 more tablespoons marinara and 1 tablespoon remaining cheese.
• 300 calories, 15 g fat, 14 g carb, 2 g fiber.