This Stuffed Turkey Burger recipe from Ellie Krieger was one I re-discovered in my recipe box recently and I’ve already made it twice since I found it. It’s really easy and is a nice spin on a plain turkey burger. By the way, I barely even go into my old recipe box anymore because most of the recipes I use now are in a binder in sheet protectors because they’re printed out from online. My how times have changed!
Anyway, here’s my step by step via pictures. Notice that I used a jar of roasted peppers (hello shortcut!) and basically rinsed and dried them off before cutting. You can see still some of the liquid left over when I cut them but that’s because I wasn’t a perfectionist with the drying. Ha!
There you have it. I served them sans bun with a side of roasted broccoli and this corn salad recipe (minus the basil) with fresh corn I had cooked the night before. And, not going to lie, I did add little bit of ketchup later for dipping and no, it doesn’t kill the flavor.
Oh, one quick tip – you can always use half the ground mixture and put the other half in the freezer to use at another time. Just depends how hungry you are and how many people you’re feeding. This night was just my husband and I. But this is definitely a recipe a kid could try and like as well.
- 1 pound lean ground turkey breast
- 1/2 cup chopped roasted red peppers, divided (can use jarred)
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1/4 teaspoons salt
- Freshly ground black pepper
- Divide turkey into 4 equal sized rounds.
- Sprinkle 4 of the patties with 2 tablespoons each of roasted red peppers and cheese, then 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