Photo: Stuffed Turkey Burgers Recipe
Ingredients
- 1 1/4 pounds lean ground turkey breast
- 1/2 cup chopped roasted red peppers, divided
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1/4 teaspoons salt
- Freshly ground black pepper
Directions
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.
Per Serving: Calories: 199; Fat: 5g (Saturated Fat: 2g); Protein: 39g; Carbohydrates: 2g; Sugar: 1g; Fiber 0g; Cholesterol: 64mg; Sodium: 376mg
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By Marielyr
on January 26, 2013
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Delicious! Need I say more. I used provolone as this was all I had and it was Delish! Thanks Ellie
By deneseds_11461696
Elk Grove, CA
on July 27, 2012
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This really is the best burger I ever ate. I used fresh mozzarella balls chopped and 2 green onions chopped. The cheese really makes the meat moist and that is a must for turkey. The patties held together great. No egg and no bread crumbs. Kosher salt and extra black coarse pepper and viola. Fantastic.
By ampriley
Long Beach, CA
on July 16, 2012
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I had every intention of proceeding with mozzarella, but I also had smoked gouda in the fridge and it just sounded so much better with roasted red pepper. And, wow, I'm happy I made that change. It was phenomenal. The strong smoked flavor of the gouda was perfect with the red pepper. I also seasoned the ground turkey with some salt and pepper, and as an afterthought some grilling seasonings as well. I also added an egg to the ground turkey since I was concerned that the patties wouldn't hold together.
This recipe is really great, and very easy. I won't need to look at this recipe again to make it! We topped our burgers with one slice of tomato, and it needed nothing else. The burgers were juicy and flavorful. I served them with a side of julienned zucchini mixed with the remaining roasted red pepper, which was a nice complementary side. I will definitely be making this again.
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