Feta Stuffed Turkey Burgers Food

PAT'S STUFFED TURKEY BURGERS

Steps:

• Preheat grill over medium-high heat.
• Add the garlic, onion, turkey, mustard, soy sauce, and salt and pepper, to taste, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 8 equal-sized balls and flatten them into patties. Lay 2 slices of cheese on 4 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out.
• Season the tomatoes with salt and pepper, to taste, and brush with olive oil. Grill for 2 minutes per side. Remove from the grill to a plate. Toast the buns on the grill and set aside.
• Grill the burgers until cooked through, about 5 to 6 minutes per side. Transfer the burgers to the buns and top with Spicy Mayo Sauce, lettuce and grilled tomatoes.
• Combine all the ingredients in a small bowl.

STUFFED TURKEY BURGERS

Steps:

• 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. Grill or broil until cooked through, about 5 minutes per side.

FETA CHEESE TURKEY BURGERS

Steps:

• Preheat the grill for medium high heat.
• In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
• Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

FETA-STUFFED TURKEY BURGERS

Steps:

• Combine first 6 ingredients. Divide mixture into four portions. Indent center of each portion; place 1 1/2 tablespoons feta into each. Fold turkey mixture around cheese; shape each portion into a 1/2-inch thick patty.
• Heat grill pan over medium-high heat. Coat pan with cooking spray. Add patties, cook 5 minutes on each side.
• Combine cucumber, yogurt, and mint in a small bowl. Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tablespoons yogurt mixture on bottom half of each roll. Top with top halves of rolls.

FETA-STUFFED HAMBURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

CHEDDAR-STUFFED TURKEY BURGER WITH AVOCADO

Steps:

• Combine the turkey, salt, pepper and parsley in a large bowl and mix with a fork or clean hands to season evenly. Add the egg and milk and stir to combine.
• Divide the meat into four portions with damp hands and gently pack into four round patties, about 3/4-inch thick. (It will feel very sticky because of the egg, which helps burgers hold their shape as they cook.) Place burgers on a parchment-lined baking tray or plate. Cut the butter into slices and 1 slice of the cheese into 4 thin squares, about 1 inch across. (The butter and cheese should be the same size.) Press a piece of each into the center of each burger. Shape the meat around it to cover across the top. Refrigerate for 10 minutes while you prepare the griddle.
• Heat a flat-top griddle or cast-iron skillet over medium-high heat. Add enough butter just lightly coat the griddle or pan. Add the burgers to the griddle and cook until browned and just cooked through and a thermometer inserted into the meat (not the cheese in the center) reaches 165 degrees, about 4 minutes per side. In the final 2 minutes of cooking, add the remaining 4 cheese slices to the burgers, to melt.
• Remove the burgers from the heat and layer onto the buns with the avocado and any other burger toppings you desire. Serve warm.

PESTO FETA BURGER

Steps:

• Mix all ingredients in large mixing bowl, cover and let rest for at least 15mins. (You can also let rest in the fridge covered until ready to use but bring back to room temp before next step).
• Separate into 4-6 equal parts depending on how large you want your burgers.
• Roll each part into a ball then form into patties. (A pattie press does wonders for this step).
• Heat grill to 275-350F internal air temperature.
• Using a silicone brush lightly coat grill with Olive Oil to keep burgers from sticking.
• Cook burgers to desired doneness and let rest for at least 5 minutes before serving.

TURKEY, COURGETTI & FETA BURGERS

Steps:

• Mix all of the ingredients for the turkey burgers, bar the olive oil, together in a large bowl. Season with a generous amount of black pepper and a little salt (you won't need a lot because of the feta). Shape into 4 burgers, the mixture will be quite sticky so cover and chill in the fridge for 15 mins or until needed to firm up a little. At this point the burgers can also be frozen.
• Preheat the grill to its highest setting then brush the burgers on both sides with the olive oil. Transfer the burgers to a non-stick baking tray and cook for 8-10 mins on each side, until cooked through and golden brown.
• While the burgers are cooking, mix together the olive oil, lemon juice and some seasoning. Add the rocket and tomatoes to a large salad bowl, add half the dressing and toss well to combine. Serve alongside the turkey burgers and with the extra dressing on the side.

SPINACH AND FETA TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties.
• Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.

FETA-STUFFED BLT BURGERS

Steps:

• In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain. Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.
• Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.

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.

FETA AND TURKEY STUFFED GREEN PEPPERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.
• Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.
• Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
• Bake in the preheated oven until the peppers are tender, about 45 minutes.

RED PEPPER AND FETA TURKEY BURGERS

Steps:

• 1. Warm a pan over medium heat and coat with cooking spray.
• 2. In a bowl, combine first 5 ingredients and shape mixture into 4 patties. Place in pan, cover, and cook for 7 minutes. Uncover, flip, and cook for 5 more minutes.
• 3. In another bowl, combine lemon juice with yogurt. Set aside.
• 4. Serve burgers on rolls, topped with yogurt sauce, spinach, and cucumber.

SPINACH AND FETA STUFFED TURKEY BURGERS

Steps:

• Combine all ingredients in large bowl.
• Shape into 6 patties.
• Grill until lightly browned and cooked through, about 5-7 minutes per side.
• Serve in hamburger buns with desired toppings.