Overstuffed Turkey Burgers Ellie Krieger Recipes

MOM'S TURKEY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl, combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
• Transfer the mixture to a 9-by-13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
• Remove from the oven and let rest for 10 to 15 minutes before slicing.

MY BIG FAT GREEK BURGERS

Steps:

• Click here to see how she does it.
• In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
• Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
• Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
• Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
• To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.

ANTIPASTO-STUFFED TURKEY BURGERS

Steps:

• For the burgers: Toss together the peppers, artichokes, olives and mozzarella in a medium bowl; this will be the burger filling.
• To make the patties, shape the ground turkey into 4 rounds of equal size. Form each of those into 2 equal-size patties (for a total of 8 patties). Spoon the filling onto 4 of the patties in equal amounts. Top with the remaining 4 patties, working the meat around the edges to seal the burgers closed. (Each burger will be 4 to 5 inches in diameter.) Season on both sides with the salt and pepper.
• Grease a nonstick skillet or nonstick grill pan with cooking oil spray and heat over medium heat. Once it's hot, add the burgers and cook for 5 minutes, then turn them over and cook for 3 to 5 minutes, until they are lightly browned and the meat is cooked through.
• For the spread: Whisk together the tomato paste, vinegar and salt in a small bowl.
• Serve the burgers and spread on butter lettuce leaves, or on whole-grain buns topped with lettuce, tomato and a few basil leaves.

TURKEY ROLL-UPS

Steps:

• In a small bowl mix together the Dijon mustard and honey until well combined.
• Lay a slice of turkey on a plate or cutting board. Spread a 1/2 teaspoon of the honey-mustard mixture widthwise along the turkey about 2 inches from the end of the slice. Place a piece of lettuce on top, then a couple of sticks of cucumber and slices of red pepper. Top with a basil leaf and roll it all up in the turkey slice.

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.

BETTER BURGER WITH GREEN OLIVES

Steps:

• Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers.
• Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through.
• Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side.
• Serving size 1 burger
• (Turkey)
• Calories 145; Total Fat 4 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0.5 g) ; Protein 28 g; Carb 1.5 g; Fiber 0 g; Cholesterol 45 mg; Sodium 305 mg
• Excellent source of: Protein, Niacin, Vitamin B12, Vitamin K, Manganese, Selenium, Zinc
• Good source of: Fiber, Iron
• (Beef)

OVERSTUFFED TURKEY BURGERS - ELLIE KRIEGER

Steps:

• Divide turkey into four equal portions, then divide each of the four portions again, resulting in 8 total.
• Shape each of the 8 into patties.
• Sprinkle 4 of the patties with 2 tbs each of the red pepper and the cheese, then top with remaining patties, working the turkey around at the edges to seal.
• Season with the salt and pepper.
• Grill or broil until cooked through, about 5 minutes per side.
• Serving suggestions: serve on crusty bun with garlic aioli or spinach pesto -- mmmmm.