It's time for this week's Ellie Krieger recipe, Stuffed Turkey Burgers, chosen by Peggy at Pantry Revisited.
So, here's the thing. If you decide to make this, make sure you follow the recipe. Don't be a fool like I was and make 2 giant burgers instead of 4 smaller ones because you bought a bit less turkey than the recipe called for. Because if you're me, then the burgers will start burning and dry out before you're completely convinced that they're cooked all the way through, even though they probably are. Yeah.
Andy really liked his, and it's a great idea in theory, but I think I'll stick to my favorite secret-ingredient turkey burger recipe next time. If you do make these, I (and many commenters on the Food Network site) recommend seasoning the turkey with your favorite spices before dividing into patties. I'm super excited for next week's Ellie recipe; stay tuned for some Thai-flavored goodness!
Stuffed Turkey Burgers
Adapted from Ellie Krieger
1 1/4 pounds lean ground turkey breast
1/2 cup chopped roasted red peppers
1/2 cup shredded part-skim mozzarella cheese (Amy's note: I used the shredded Mexican blend I had on hand)
1/4 teaspoons salt
Freshly ground black pepper
1. 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.
2. Grill or broil until cooked through, about 5 minutes per side.