Giant Stuffed Turkey Burger 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:

• Salsa Ranch Dip
• Combine all the ingredients in a blender or food processor and blend until smooth. (If you don't have a blender or food processor, just stir everything together in a bowl-the texture will be different but it will still be delicious.)
• Burgers and Assembly
• In a large bowl, combine the ground turkey, cheese, Worcestershire, salt, and pepper. Mix together with your hands until just combined-you don't want tough burgers.
• Divide the meat mixture into four portions and roll each into a ball. Place each ball on a large plate and squish it down into a flat patty. Press your thumb into the center to create a little well. This will help the burgers keep their flat shape.Spray the grill with olive oil and heat it to medium heat. Grill the patties on direct heat for 5 minutes, covered and undisturbed. Flip once, cover, and grill for another 4 to 6 minutes, until cooked through.To assemble the burgers, smear the caramelized onions on the bottom half of each roll or bun. Top with romaine and place a cooked patty on each. Add avocado slices and jalapeño rings, if using. Smear the top halves of the buns with Salsa Ranch Dip, then place them on the burgers and serve.

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.

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.

Steps:

• In a small bowl, combine the first five ingredients. Crumble turkey over mixture and mix well. Shape into 10 thin patties. Spoon red pepper and cheese onto center of five patties; top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.

Steps:

• Heat the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add the diced red pepper and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in the garlic and the grated carrot and cook, stirring, for another minute or two, until the carrots have softened slightly and the mixture is fragrant. Remove from the heat.
• In a large bowl, mash the ground turkey with a fork. Add about ¾ teaspoon kosher salt if desired, and mix in the barbecue sauce, ketchup, and freshly ground pepper to taste. Add the sautéed vegetables and mix together well. Shape into 6 patties, about ¾-inch thick. Chill for 1 hour if possible to facilitate handling.
• Heat a nonstick griddle or a large nonstick frying pan over medium-high heat and brush with a small amount of canola oil, or prepare a medium-hot grill. When you can feel the heat when you hold your hand above it, cook the patties for 4 minutes on each side. Serve on whole grain buns, with the condiments of your choice.

Steps:

• Preheat oven to 350˚F (180˚C).
• On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
• Bake for 30 minutes, or until desired crispiness has been reached.
• In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
• In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
• On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
• Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
• Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
• Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
• Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
• Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
• Remove from heat and place skillet in the oven to finish cooking for 5 minutes
• Remove from pan using spatulas and place on a cutting board for serving.
• Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
• Enjoy!