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Gorgonzola-Stuffed Turkey Burger
My roommate Mike makes a mean turkey burger. He adapted this from his mom's famous meatloaf and graciously shared the recipe with me (perhaps it had something to do with my ongoing pleas to have him cook it for me).
I've since made some adjustments and additions, but the basic concept remains the same — a lighter, juicier take on a classic burger and stuffed with gooey gorgonzola. I like to serve this with balsamic-soaked tomatoes on a toasted ciabatta roll.
Click here to see 7 Must-Try Burger Recipes.
- 1 pound ground turkey
- 2 shallots, minced
- ¼ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- Pinch of dill
- 1 ½ tablespoons Worcestershire sauce
- ½ cup crumbled gorgonzola
- Olive oil
- 4 whole wheat ciabatta buns, toasted
In a large bowl, combine the ground turkey, shallots, spices, dill, Worcestershire, and crumbled gorgonzola. Use your hands to gently break apart the meat and mix all the of ingredients (I mean, really get in there).
Divide the mixture into 4 equal parts and shape each one into a ¾-inch-thick patty with a thumb-sized dent in the middle (as the meat cooks it will contract, so the dent helps to keep it in a patty-shape). Store in the fridge for 20 minutes.
Heat enough olive oil to cover the pan in a large nonstick skillet over a medium flame. Remove the chilled patties from the fridge and place in the oil. Cook for 4-5 minutes per side or until done to desired temperature and serve on the toasted ciabatta buns.
If my husband hadn’t already proposed to me 10 years ago (I said yes), he probably would have proposed on the spot after eating this burger. For reals. This is that kind of burger, friends.
We’ll be celebrating Independence Day in the U.S. next week and I bet if you put this on your menu it would be a huge hit.
Seasoning the ground beef with Worcestershire sauce, salt, pepper, garlic and fresh rosemary adds tons of extra flavor to these burgers. The balsamic drizzle and caramelized onions make it extra special.
Instead of buns or rolls, I decided I wanted to make the burgers more like our favorite burgers from BSF in Greenwich, CT, so I used thick slices of toasted garlic parmesan French bread–not the good stuff, just a basic loaf from the grocery store. It worked perfectly.
How do you like your burgers? Are you a meat-lover? Do you go the turkey route? Are veggie burgers more your style?
I’m thinking of making a vegetarian version for me sometime soon–a portabello mushroom stuffed with goat cheese with the onions and balsamic. Mmm…I’m already dreaming about it.
How to Cook a Turkey Burger
You can cook a turkey burger on the stove in a pan, on the grill outside (or a pan with grill ridges), in the oven, in an air fryer, and in the oven. The chart below will show you how long to cook a turkey burger but remember to use a meat thermometer to make sure they are not overcooked.
Gorgonzola-Stuffed Burgers with Grilled Nectarines
Sure, you could celebrate National Cheeseburger Day with a straight-up hamburger topped with a slice of cheddar cheese—or you could try this super-flavorful burger that’s mixes savory beef with sweet grilled fruit and pungent, salty Gorgonzola cheese. The trick to grilling the onions is to carefully keep them in thick slices so that they don’t fall apart and slide through the grates. Using a flat spatula will help hold them together when you flip them.
Gorgonzola-Stuffed Burgers with Grilled Nectarines
1 1/2 lb. (750 g) ground beef
1/2 lb. (250 g) cold Gorgonzola cheese, crumbled
Kosher salt and freshly ground pepper
2 nectarines, pitted and quartered
1 yellow onion, cut into 1/2-inch (12-mm) slices
Prepare a medium-hot fire in a grill.
Form the ground beef into 4 patties. Divide the cheese among the patties, tucking the cheese inside the meat so that it is completely enclosed. Using your fingers, create a dimple in the middle of each patty.
Season both sides well with salt and pepper. Transfer to the refrigerator and let chill for 15 minutes.
Alternatively, you can divide the cheese on top of the patties during the last 2 minutes of grilling, as seen in the photo.
Meanwhile, make the grilled nectarines and onions. Brush each piece of nectarine with some of the olive oil and balsamic vinegar and season lightly with salt and pepper. Brush both sides of the onion slices with olive oil and season with salt and pepper. Arrange the nectarines on the grill grate directly over the heat and grill, turning with tongs every couple of minutes, until soft and nicely grill-marked, about 6 minutes total. Transfer the nectarines to a cutting board and slice thinly.
Arrange the onions on the grill grate directly over the heat and cook, turning once, until nicely grill-marked, about 4 minutes per side. Transfer the onions to a cutting board and cut each slice in half,
separating the individual rings.
Arrange the bun halves, cut side down, on the grate directly over the heat and toast until lightly browned, 1 to 2 minutes. Transfer to individual plates.
Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium-rare, about 4 minutes per side. Spread mayonnaise on the bottom bun, top with the lettuce, then set the burger on top. Add the nectarine slices and onions, then close the
burgers and serve immediately. Serves 4.
For this and more ideas for burgers you’ll want to serve every night of the week, check out our new Burger Night , by Kate McMillan
Gorgonzola Stuffed Hamburgers
(a.k.a &ldquoThe best damn burgers you&rsquoll ever have&rdquo) Once you taste these burgers, you&rsquoll never order from a restaurant again. Once you serve these burgers, your friends and family will never want any other kind! Hamburgers are so easy to make, but there are a few secrets that make this the best burger ever.
Secret #1 &ndash The Meat Use 20% fat ground chuck. I get my meat from Sweetbay, a local supermarket. They ground their own ground chuck from scraps of tenderloin, strip, chuck, etc. This makes such a difference &ndash the meat is amazing! You can use 15% fat, but it won&rsquot be as flavorful. There aren&rsquot very many dishes or ingredients that I suggest throwing away your diet for (hamburgers are one, and coconut milk is another) but since we don&rsquot have burgers that often, I vote for eating the full-on real thing.
Secret #2 &ndash The Cheese My family is addicted to cheese. My 2 and 3 year old know the difference between &ldquoKraft&rdquo cheese and the &ldquo-&lsquospensive cheese&rdquo Countless times when we have a cheese platter loaded with different cheeses from the Cheesemonger, apples, french bread and grapes, I try to swap the cheaper supermarket cheese and give that to the boys. Nope. They are definite cheese snobs. Which brings me back to what type of cheese to use. Sure, I could go to the supermarket and pick up a tub of Gorgonzola. But I believe the cheese that comes in plastic tubs end up tasting like the plastic tubs. Last week, a trip to Whole Foods yielded a creamy dreamy chunk of Castello Blue. It is a triple-cream blue with dark blue vein, rich and buttery. Usually, I choose a pungent, strong Gorgonzola, but I really wanted to try the Castello Blue that I had on hand. Break up the cheese into small chunks to stuff in the burgers.
Secret #3 There are times when I don&rsquot have blue cheese on hand, or I have guests who don&rsquot like blue cheese. OR, there are times when I really want to splurge and make the most luxurious burger in the world and include this secret ingredient WITH the blue cheese. The secret is herb-garlic-butter. Basically, I take softened butter, minced garlic and any herbs like basil or parsley. Mix it all together and refrigerate until hardened. Cut into small chunks and stuff into the burgers.
Secret #4 Take extra care to shape the burger. Grilling makes the burger shrink in diameter and puff up &ndash so I try to make the burger as thin as possible. But here&rsquos the catch &ndash make sure that the ground beef covers whatever you use to stuff the burger with. If you leave unexposed areas, the stuffing just oozes out, and your $20 a pound blue cheese ends up dripping down between the grill grates. I also serve the burgers with carmelized onions & sauteed mushrooms. YUM!
Best-Ever Turkey Burger
We all crave burgers on a weekly basis, there's no doubt about it. But, as adults, we all realize that maybe we shouldn't indulge on those weekly cravings. Enter the turkey burger. This easy recipe hits all of the key points and satisfies our craving without the guilt of red meat. It's a better option for a weeknight, but we still have these 75 Delish burger recipes to help with your cheat days.
Why ours is the best
We love our turkey burger for one simple reason: We let it be. We didn't try to cover up the fact that it was turkey. Instead, we embraced it. We brought out its flavors and made it the best dang turkey burger there is. Turkey burgers tend to be drier so we added an egg to ours to help it hold together and give it added moisture. We also use 94 percent lean ground turkey and don't recommend any higher than that or the burgers might not hold together.
Can I add different stuff to mine?
Absolutely! We obviously love ours as is, but there are a few swaps you can make that we totally support! Don't have Worcestershire? Use soy sauce or even liquid smoke! Add some finely chopped shallots in with your garlic or swap out the parsley for any herbs you have on hand. You can also add more seasonings like paprika, chili powder, or ground mustard. This burger is flexible!
Can I grill it?
Yes, you can! If summer is calling, heat up your grill and cook your burgers outside. Char is always welcomed on burgers.
The book was full of yummy recipes and I highly recommend it for anyone who loves to grill.
You can pick it up at Sam’s Club and would make a great Father’s Day gift. It includes bbq tips, suces and marinades, ways to grill meats and veggies, and side dishes.
I loved the idea of a gorgonzola stuffed burger that I found in the book. So, I decided this would be my grilling inspiration. I picked up my buns, ground beef, mushrooms, and butter for the recipe from Sam’s and was ready to grill. Also, I picked up some strawberries and chips there too to complete the meal.
Turkey Burgers with Creamy Gorgonzola and Chili Garlic Slaw.
Sooooo. I’m wondering how many of these burgers I can consume while training for my new goal, which is becoming an Olympic figure skater.
Um, seriously? Because it’s all I want to do right now. It’s doable in your thirties, right? I mean, heck, it’s 2014. ANYTHING CAN HAPPEN.
I am living up the Olympics. I cannot get enough. I’m a big old sucker for passion and could there be anyone more passionate than these incredible athletes? Dying. Totally dying. Oh and we can’t overlook the most important thing: hello ladies figure skating outfits. Clearly. You know. I’m sure that’s exactly why these women got into the sport. For the glitter and glitz of a skirted leotard. I mean, it’s right up my alley.
True story: this isn’t the first time I was obsessive about gliding on ice. My brother played hockey and there were many many many super early mornings spent at ice rinks. I had a fascination over those nude and white figure skates because they were just so… classy. And I spent some quality time in the rink pro shop (is it even called that?) eyeing up velvety sequined skirts for dayssss. It wasn’t exactly a far fetched idea since I had been a dancer for years, but apparently my heart wasn’t in it since I never actually went for it.
Except for the occasional public skate where I would try to do that backwards type criss cross skate thing they do before jumps.
I was DESPERATE to learn that. I was convinced that it was the secret to doing triple axels and if I could just figure out how to skate leading up to the twist? I could so do the twist. I mean, what are you talking about height and power and core strength and stuff?
I would practice in our basement in my ROLLER BLADES. The space wasn’t huge but it was big enough for my brothers and their friends to play actual games of knee or roller hockey with two full nets. They’d check each other into the “boards” – aka, cardboard boxes full of my mom’s wedding china that had yet to be unpacked since we’d moved.
Yes. This really happened. (her china never even saw a crack.)
They’d take pucks to the face and make us buy tickets for their games. I’d put on halftime shows which sometimes consisted of my attempts at the backwards criss cross skating (do you like how I’ve now named it that? Please set me straight.) and total choreographed dances to the latest volume of Jock Jams.
Still own some Jock Jams. Sure do.
It was when I was by myself that I’d practice the skating though, rollerblades on tight and the outfit finished off with coordinating elbow and knee pads. I have no idea why I never mastered the technique. Like why?!
The memories are clear as day though. And now I’m seriously craving a good roller blade stroll. Is that still a thing? If you still own rollerblades and more importantly, roller blade frequently, we need to be pals.
Since the figure skating dream may not happen, and since we’re already making plans to rollerblade, let’s pretend it’s summertime. It’s actually going to be weirdly warm here today (like 55?) so I’m not hating life. Enter burgers.
If you’ve known me for five minutes you might remember that I used to loathe turkey burgers because a certain someone I married lived on the completely dry, flavorless version for like four years straight. No. Just no.
I’ve since come around. Well, slightly. I can do a turkey burger when it’s heavily seasoned, not super lean (our grocery store carries 94-95% and we love it), cooked to perfection and piled high with toppings. Just like this one.
Homemade creamy gorgonzola made with greek yogurt? Yep. Blankets of chili garlic slaw that is both sweet and spicy? Yep yep. Toasty, crusty whole grain bun? YEP.
Who says that turkey has to be reserved for just Thanksgiving?! We&rsquore making the case for turkey all year long&mdasheven in the summer. In fact, this easy turkey burger recipe is perfect for outdoor grilling (of course, you can also make them indoors, if needed). That&rsquos what makes this the best turkey burger recipe&mdashit&rsquos completely adaptable and simple to make. It&rsquos one of our easy weeknight meals that makes weeknight cooking a breeze. You don&rsquot even need to chop anything! Instead of the typical ground beef burgers, this leaner burger is a ground turkey recipe we love. It&rsquos a versatile and healthy option for so many recipes including turkey taco lettuce cups, turkey meatballs, and turkey burger soup. This quick and easy burger recipe is the perfect base for just about any topping. The juicy turkey patty is simple enough to pair well with all kinds of flavors, but we especially love this bright and green version topped with pesto mayo, lettuce, avocado, and cucumber.
Is a turkey burger healthier than a hamburger?
It depends! Ground turkey is often leaner than ground beef, so it tends to have less fat and calories, but that&rsquos only the case if you buy ground turkey breast (without the dark meat and skin). However if you use an extra lean beef, it will be similar.
How do you keep turkey burgers from falling apart?
We bind the turkey burgers with mayonnaise and breadcrumbs to prevent them from falling apart. The mixture is gently&mdashbut firmly&mdashcombined, then formed into patties. To further make sure they don&rsquot crumble apart, preheat your skillet or grill. The initial sear from a hot surface will help to bind the burger and keep their shape when flipped.
How do you make turkey burgers better?
Flavor and texture! These turkey burgers get their flavor from seasoned salt and Worcestershire sauce. But if you want to take it one step further, you can even add finely chopped onion, garlic, or parsley to the mix. The best turkey burgers are the ones with plenty of moisture. No one likes a dry burger! The trick to making sure your turkey burger stays juicy is not to overcook it. Cook the turkey burger to the recommended temperature of 165˚ and use a meat thermometer to check. Then remove it from the heat immediately and place it directly on a toasted bun&mdashany juices released while resting will flavor and moisten the bun.
What toppings are good on a turkey burger?
These ground turkey burgers make a great base for just about any topping. Try one of these fun variations:
Turkey Club: bacon, lettuce, tomato, and mayo
California Style: hummus, avocado, cucumber, and sprouts
Caprese Burgers: basil pesto, sliced tomato or roasted red peppers, and fresh mozzarella
Storing and reheating
If you have any turkey burgers left over, wrap them well in plastic wrap, a zip top storage bag, or meal prep containers, then keep them in the refrigerator for up to 5 days.
How to reheat burgers without drying them out:
- On a grill: Freeze cooked patties before reheating them on a grill. Then, spritz them with some water as they cook. This will keep them moist and juicy!
- To reheat in an oven, place them in a baking pan with a teaspoon or so of water. Warm them through at 350 F.
- In a skillet: Place burgers in a preheated skillet. Add a teaspoon water to the skillet, cover the pan, and heat to an internal temperature of 165 F.
Freezing these burgers
You can freeze the burgers raw or cooked. Either way, store them in a freezer safe storage container or plastic bag for up to 3 months.
More yummy burger recipes
- Portobello beef burgers
- Low carb burger lettuce wraps
- Shake Shack burgers
- Tandoori chicken naan burgers
Meal prep tools for this recipe
- Save time and use this pre-made special sauce for your burgers
- I get all my free-range ground turkey from Butcher Box, conveniently delivered to me frozen
- Get a meat thermometer to make sure your burgers are cooked through
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