Cheese-Stuffed Southwest Turkey Burgers
These are a great alternative to the typical hamburger. I especially liked these because there’s zucchini hidden in them and you don’t feel like you’ve eaten an entire cow, which is how I feel sometimes after eating a hamburger. Sophie even liked these — two days in a row!
We dressed these up with tomatoes and spinach. I also made my own buns instead of making a loaf of bread this week. I used this recipe, but I substituted half of the white flour for wheat and they turned out delicious. (These are especially good toasted with scrambled eggs and cheese for breakfast. Mmm.)
from Cooking Pleasures magazine Apr/May 08
8 oz ground turkey breast
1 c shredded zucchini, squeezed to release moisture
2/3 c bread crumbs
1/3 c finely chopped onion
3 T taco or enchilada sauce, divided
1 egg white, lightly beaten
1 1/2 tsp cumin
1/4 tsp salt
4 T shredded cheese
4 hamburger rolls, split
Heat grill to med-high heat. Combine turkey, zucchini, bread crumbs, onion, 1 T of sauce, egg white, cumin and salt in a large bowl. Shape half of mixture into 4 patties, 1/4-inch thick. Place 1 T cheese in center of each patty. Shape remaining turkey mixture into 4 patties, 1/4-inch thick and place on top of cheese-topped patties. Press edges to seal while shaping.
Grill, covered, about 10 minutes or until no longer pink in the center and cooked through, turning and brushing with remaining taco sauce halfway through cooking.
Toast rolls during last minute of cooking. Assemble burgers. Makes 4.
1. The patties were fragile and tricky to handle while grilling, which may be due to the moisture in the zucchini. Make sure you squeeze as much water as you can out of it.