Cream Cheese Stuffed Spinach Turkey Burgers Food

SPINACH TURKEY BURGERS

Steps:

• In a large bowl, combine the stuffing mix, broth, Italian seasoning, salt, pepper and half of the spinach (save remaining spinach for another use). Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with cheese, lettuce and tomato if desired.

CREAM-CHEESE-STUFFED SPINACH TURKEY BURGERS

Steps:

• Heat a large saucepan over medium and cook spinach until completely wilted, about 3-4 minutes.
• Allow to cool, then squeeze out all the water using paper towels. (Make sure you get as much out as possible).
• Chop into small chunks.
• In a large bowl combine turkey, spinach, onion, garlic, spices and salt and mix well until uniform.
• Divide the mixture into 10 parts.
• Line a 1-cup measuring cup with plastic wrap, add a portion of the burger mix and press down to pack. Lift out of cup with lining edge, and transfer to clean work surface.ORUse slightly wet hands and and shape into ½" thick patties.
• Divide cream cheese into 5 parts, place each on a patty and flatten down.
• Cover each cheese-topped patty with an empty one and press town to shape.
• Place on a lightly greased baking sheet and bake at 350°F for 20 minutes.OROn a greased non-stick skillet on medium low for about 7-8 minutes each side (about 15 minutes total).OROn a greased grill gate over medium for about 10-12 minutes.Internal temperature of meat should be about 165°F when cooked.
• Assemble burgers placing spinach, patty and toppings. Enjoy!

CREAM CHEESE STUFFED TURKEY BURGER

Steps:

• Preheat grill to medium or oven to broil on high.
• Melt butter over medium heat in a saucepan. Add diced jalapeño and cook for a minute.
• In a small bowl combine combine cream cheese, jalapeño, cilantro, lime juice, and garlic salt. Set aside.
• In a large bowl, mix ground turkey with garlic salt, minced onion, and Worcestershire sauce.
• Lightly spray a foil lined pan with oil. Divide meat into 8 equal portions and flatten portions into 4-inch round patties, pressing lightly against the pan to flatten.
• Divide filling into 4 equal portions. Place filling on 4 of the patties and spread to within a ½ inch of the edge.
• Cover with remaining 4 patties and pinch the edges closed.
• Grill patties over medium heat for 6-7 minutes on each side or until completely cooked. Or broil by placing burgers on a foil lined pan approximately 6″ from the broiler, 5-6 minutes on each side or until completely cooked. Turkey should reach an internal temperature of 165 degrees.
• Serve on buns with optional avocado, bacon, lettuce and tomato.

SPINACH-MOZZARELLA STUFFED BURGERS

Steps:

• In a medium bowl, gently mix together the beef, salt and pepper.
• Using generous 1/3 cup per patty, shape the mixture into 8 patties about 1/2-inch thick.
• Refrigerate while preparing the stuffing.
• Place the spinach in a dry large saucepan.
• Cover and cook over medium-high heat for 1-2 min or until wilted, stirring occasionally.
• Drain and cool.
• Squeeze out any excess moisture.
• Chop and place in a medium bowl.
• Stir in the mozzarella cheese and pesto.
• Mound about 1/4 cup packed stuffing in the center of 4 patties.
• Cover with the remaining 4 patties, and seal the edges by pressing firmly together with you fingers.
• Gently press the center of each patty to eliminate mounding.
• Heat the grill or grill pan to medium heat.
• Grill for 5-6 minute.
• Flip and grill for 5-6 min more or until no longer pink.
• Meanwhile, in a small bowl, whisk together all the mayonnaise ingredients.
• Place the buns, split side down, on the grill for 30-60 sec or until lightly toasted.
• Spread each bun with 2 Tbs of the mayonnaise.
• Top with a burger and some arugula, if desired.

BLUE CHEESE-SPINACH STUFFED TURKEY BREAST

Steps:

• Preheat oven to 350f degrees, coat roasting pan and rack with nonstick cooking spray.
• Unroll turkey breast; rinse and pat dry.
• Place between 2 sheets of plastic wrap.
• Pound turkey breast with flat side of meat mallet to create even piece about 1 inch thick.
• Remove and discard skin from one side of turkey breast; turn meat over so skin side faces down.
• Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl, mix well.
• Spread evenly over turkey breast.
• Roll up turkey so skin side is on top.
• Secure with tooth picks if necessary.
• Carefully place turkey breast on rack; sprinkle with pepper and paprika.
• Roast 1 1/2 hours or until no longer pink in centre of breast.
• Remove from oven and let stand 10 minutes before removing skin and slicing.
• Cut into 1/4 inch slices.

STUFFED TURKEY BURGERS

Steps:

• Place jalapeno in cast iron skillet.
• Cook over low heat till skin is blisterd and blackened slightly.
• (10 or 15 minutes) Remove from skillet and let cool.
• Peel off skin and remove seeds (if you like heat leave them),.
• Coarsely chop.
• Divide turkey into 8 pieces.
• Gently press or pat to make rounds about 4 in in diameter.
• Layer cheese, pepper and olives on the 4 patties.
• Top with the remaining 4 patties.
• Pinch edges together to seal.
• Season with salt and pepper.
• Heat oil in large non-stick skillet over medium heat.
• Add patties and cook until brown on first side, about 3 to 4 minutes.
• Flip and cook till browned, 2 to 3 minutes more.
• Reduce heat to low and cook till meat is no longer pink but juicy, 6 to 8 minutes.

TURKEY BURGER WITH SPINACH AND MUSHROOMS

Steps:

• Microwave spinach with a little water to soften, drain well and cool.
• In a large bowl, mix ingredients from spinach to ground pepper. Add ground turkey, mix lightly with your hands - but don't over mix.
• Cover and place bowl into refrigerator for about an hour, to blend flavors.
• Remove and make turkey patties.
• Heat a griddle or large skillet on medium heat.
• Spray with a cooking spray.
• Place turkey patties on griddle and cook for 3-5 minutes on each side.
• If turkey patties begin to stick, add a little more cooking spray. Be careful not to overcook.
• When patties are done - serve them on your favorite wheat bun with lettuce, tomato and cucumber yogurt dressing (below).
• Enjoy!
• Cucumber and yogurt dressing. - 2/3 cup nonfat plain yogurt (I prefer a Greek yogurt), 1/2 cup English cucumber - peeled and chopped, 2 tablespoons sliced green onion, 2 tablespoons 1% milk, 2 tablespoons fresh lime juice, 1 tablespoons light mayonnaise, 3/4 teaspoons kosher salt, 2 lg. cloves minced garlic, Pinch sugar (splenda). Combine all ingredients and chill 24 hours for flavors to blend.