Overstuffed Turkey Burgers Ellie Krieger Recipes

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ANTIPASTO-STUFFED TURKEY BURGERS



Antipasto-Stuffed Turkey Burgers image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

tablespoons chopped roasted red peppers, drained and rinsed if jarred
3 tablespoons chopped marinated artichoke hearts
2 tablespoons chopped pitted green olives
3 tablespoons shredded part-skim mozzarella cheese
1 1/4 pounds extra-lean or lean ground turkey breast
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking oil spray
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1/4 teaspoon salt
Butter lettuce leaves or whole-grain buns, for serving
Lettuce, tomato and basil leaves, for serving, optional

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.

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