mozzarella-stuffed turkey burgers

turkey burger stuffed mazzarella

 

makes: 4 servings

active time: 50 minutes

total time: 50 minutes

 

ingredients

marinara sauce

  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cups chopped plum tomatoes, with juices
  • 6 oil-packed sun-dried tomatoes, drained and finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh basil

burgers

  • 1 pound 93%-lean ground turkey
  • 1/4 cup finely chopped scallions
  • 2 teaspoons minced garlic
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons finely chopped fresh basil
  • 2 teaspoons extra-virgin olive oil
  • 4 4-inch-square slices foccacia bread, (about 2 ounces each), toasted

 

preparation

  1. to prepare marinara: heat 2 teaspoons oil in a medium saucepan over medium heat. add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. stir in basil and remove from the heat. transfer to a food processor and pulse to form a coarse-textured sauce. return to the pan and set aside.
  2. to prepare burgers: place turkey, scallions, garlic, worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. gently combine, without overmixing, until evenly incorporated. form into 8 thin patties about 4 inches wide and 3/8 inch thick.
  3. combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. cover with the remaining patties and crimp the edges closed.
  4. heat 2 teaspoons oil in a large nonstick skillet over medium heat (see grilling variation). add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°f, 8 to 10 minutes total.
  5. warm the marinara on the stove. to assemble the burgers, spread 3 tablespoons of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese.
  6. grilling variation: to grill the turkey burgers, preheat a grill to medium-high. oil the grill rack (see tip). grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°f, 8 to 10 minutes total.

tips & notes

  • make ahead tip: cover and refrigerate the marinara sauce (step 1) for up to 5 days.
  • tip:to oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (do not use cooking spray on a hot grill.)

nutrition

per serving: 299 calories; 15 g fat (4 g sat, 5 g mono); 74 mg cholesterol; 14 g carbohydrates; 28 g protein;2 g fiber; 706 mg sodium; 382 mg potassium.

 

from eatingwell:  may/june 2008

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