Fiesta Stuffed Turkey Burgers Recipes

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.

Steps:

• In a large bowl, coarsely mash beans. Stir in the bread crumbs, egg white, chili powder, salt and pepper. Crumble turkey over mixture and mix well. Shape into 4 patties., In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 165° and juices run clear, 6-8 minutes on each side. Serve on buns with lettuce and tomato and, if desired, mayonnaise.

Steps:

• For the tzatziki sauce: Mix the yogurt, dill, cucumber, garlic, lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use.
• For the turkey burgers: Prepare a grill for medium-high heat. Lightly oil the grill grates with vegetable oil.
• Mix the ground turkey, olives, dill, capers, oregano, garlic, lemon zest, 2 teaspoons salt and a generous amount of pepper in a large bowl until well combined. Divide the mixture into 4 equal balls (about 6 ounces each). Working with one ball at a time, divide it in half and flatten to make 2 patties, each about 4 1/2 inches in diameter. Spoon 1 tablespoon of feta into the middle of one of the patties, leaving about a 1-inch border. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. (If needed, refrigerate the patties if you notice they are becoming a little malleable and too soft to work with while you build the remaining burgers). Repeat with the remaining balls and cheese. (At this point, you can freeze the burgers, wrapped tightly in plastic wrap and placed inside a freezer bag, for up to 3 months.) Thaw in the refrigerator before cooking.)
• Grill the burgers, flipping once, until golden grill marks have formed, the meat is no longer pink on the top and an instant-read thermometer registers 165 degrees F, 5 to 6 minutes per side.
• Meanwhile, split the buns open and brush both sides with the olive oil. With about 2 minutes of burger cooking time left, toast the buns on the grill until golden and a few grill marks have formed, about 2 minutes.
• Spread about 2 tablespoons of the tzatziki sauce onto both halves of each bun. Layer each bottom bun half with a burger patty, 2 tomato slices, some red onion slices and iceberg leaves and the top bun half.

Steps:

• Mix the ground turkey, garlic, onion, red bell pepper, green onion, cilantro, cayenne pepper, cumin, salt, and pepper together in a bowl. Divide the mixture into 8 small patties. Place two of the pepperjack cheese quarters onto each of 4 of the patties; top with the remaining 4 patties so the cheese is in the center. Press along the edges of the burgers to seal.
• Place a large skillet over medium-high heat. Cook the burgers in the skillet until no longer pink in the center and the juices run clear, about 6 minutes per side.