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Thursday, August 13, 2009

CEiMB: Stuffed Turkey Burgers


This week’s CEiMB recipe was Stuffed Turkey Burgers, hosted by Peggy of Pantry Revisited.

At first I planned on making the burgers substituting beef for the turkey, but I changed my mind during a last minute trip to the grocery store for supplies. My husband and I ate a lot of turkey burgers last year, almost once a week for the majority of the summer months, and I just got so tired of them! I thought I never wanted to eat another turkey burger again but decided to give them another shot.

The recipe was very simple, only using ground turkey, roasted red peppers, mozzarella cheese, salt and pepper. I got a little creative, though, and added a few crushed red pepper flakes and some Worcestershire to the meat for extra flavor. I also mixed the salt and pepper into the meat rather than sprinkling the outside of the patties to ensure the meat was flavored throughout.

While I was mixing the red peppers and mozzarella cheese to stuff the burgers, all I could think was pimento cheese. I guess it was pimento cheese in its most basic form, but the smell of it was fantastic and got me a little more excited about the recipe.

(topped with Dijon mustard, romaine, tomato and onion and
surrounded by one of my Light Brioche Sandwich Buns)

I noticed in some of the comments for the recipe that other people noted these burgers are very messy, but I didn’t think so at all. I had no problems with the filling leaking out while I was grilling the burgers or running out when I cut mine in half.

Here are my tips for a mess-free stuffed burger:

- Rather than forming two thin patties of equal size, I made the bottom patty a little larger than I wanted the final burger to be and added the stuffing. Then I made the top patty just large enough to cover the stuffing and overlapped the bottom patty and sealed it instead of just pinching the edges together.

- I also let the burgers rest for a few moments after grilling, not only to redistribute the juices in the meat but to allow the cheese stuffing to set up a little. That prevented the stuffing from running out.

My husband and I both enjoyed these burgers. His official review: “You could make these again…,” and let me tell you that’s the same as two thumbs up. I, however, enjoyed the stuffing more than the actual burger and will probably go back to my original idea of using beef instead of turkey. Either way, I know Scott will enjoy them because he has never met a burger he wouldn’t eat!

Thanks to Peggy for choosing another great Ellie recipe!


applecrumbles said...

Look delicious. I think you're right about the pimento cheese. I added goat cheese to mine since I love the stuff.
Good job and good tips on burger making.

Pamela said...

Your burger looks incredible! Thanks for sharing your tips, too.

Sara said...

They look great. You know, I have never actually had pimento cheese before.

Kristen said...

I am getting tired of the same old same old way I make burgers. This looks like a nice change!

Rachel said...

Joanne and Pamela, thanks so much!

Sara, if you like peppers and cheese, you should definitely try pimento cheese. I would recommend making it though instead of buying pre-made tubs at the grocery store.

Kristen, thank you! I ♥ Dine and Dish!

Tessa said...

Wow these look amazing! I should have added Worcetershire sauce too. Those buns look great. So much better than my high fructose corn syrup laden Sara Lee buns!

thenotsoskinnykitchen said...

I love your tips for making a less messy burger! I let mine sit for a couple minutes after they come off the grill, and it helped the filling firm up a bit so it didn't ooze everywhere. We loved these! And, I have to say, your comment about the pimento cheese has given me an idea about what to stuff in my burgers next time!

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