EASY BACON, ONION AND CHEESE STUFFED BURGERS
Wonderful stuffed burger that can be easily changed to suit different tastes. My kids who normally don't have onions on their burgers REALLY enjoyed these. We served with french fries and root beer floats!
Provided by AmyThompson
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
- Prepare a grill or large skillet for medium heat.
- As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
- Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.
Nutrition Facts : Calories 669.2 calories, Carbohydrate 26.8 g, Cholesterol 166.3 mg, Fat 38.7 g, Fiber 1.6 g, Protein 50 g, SaturatedFat 15.7 g, Sodium 929.4 mg, Sugar 2.9 g
CHEESE STUFFED BURGERS
Steps:
- Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
- Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.
CHEESE-STUFFED BURGERS FOR TWO
Here's a sandwich that does traditional burgers one better-with a surprise pocket of cheddar! My family really enjoys the melted cheese center. -Says Janet Wood, Windham, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.
Nutrition Facts : Calories 357 calories, Fat 15g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 787mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
MOLTEN CHEESE-STUFFED BURGERS
Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
- Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
- Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
- Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
- Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
BLUE CHEESE STUFFED BURGERS
Sharp, creamy blue cheese wrapped inside juicy burgers and topped with grilled mushrooms and onions make for a perfect summer dinner.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Combine olive oil, salt, and 1/2 teaspoon black pepper in a small bowl. Center half of the mushrooms and onion on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with half of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
- Line a baking sheet with Reynolds Wrap® Aluminum Foil. Mix the beef, Worcestershire sauce, and 1/2 teaspoon black pepper in a large bowl until combined. Shape beef mixture into eight thin, 4-inch diameter patties on the prepared baking sheet. Place 1 tablespoon of the blue cheese onto the center of each of four of the patties. Top with the remaining four patties; pinch edges to seal.
- Transfer burgers on the foil and foil packets to the rack of an uncovered grill directly over medium-high heat and grill for 10 minutes or until burgers are done (160 degrees F) and vegetables are tender. Toast cut sides of hamburger buns during the last minute of grilling.
- Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.
- Serve burgers on buns with grilled vegetables and lettuce and/or tomato slices, if desired.
Nutrition Facts : Calories 425.7 calories, Carbohydrate 29.4 g, Cholesterol 77.3 mg, Fat 22 g, Fiber 3 g, Protein 27.5 g, SaturatedFat 8 g, Sodium 763.9 mg, Sugar 3.8 g
HERB & CHEESE-STUFFED BURGERS
Tired of the same old ground beef recipes? This quick-fix burger alternative, with its creamy cheese filling, will wake up your taste buds. -Sherri Cox, Lucasville, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. In another bowl, mix green onions, bread crumbs, ketchup, seasonings and remaining mustard. Add beef; mix lightly but thoroughly., Shape mixture into 8 thin patties. Spoon cheese mixture onto the center of 4 patties; top with remaining patties, pressing edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with toppings as desired.
Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 861mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
BUFFALO SAUCE BURGERS STUFFED WITH BLUE CHEESE
Buffalo sauce, a mixture of melted butter and hot sauce, is a big claim to food fame for Buffalo, New York. It is normally served on fried chicken wings (Buffalo wings), but this burger is a great variation of the theme. The recipe is adapted from one published in my local newspaper and credited to David Joachim, author of The Tailgater's Cookbook. It was included in a feature on tailgating, and the idea was to get these ready to grill at home, then grill them at your tailgating affair. The original recipe called for either ground buffalo or ground beef. Since ground buffalo is not available where I live, I used ground beef. I forgot to notice how long prep took, so the time given is a guess. I served these on PaulaG's Recipe #139827--they are excellent and I highly recommend them.
Provided by GaylaJ
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and whisk in hot sauce.
- Mix blue cheese and garlic in a small bowl.
- Using your hands, gently mix beef (or buffalo), celery seed, onion and 1/4 cup hot sauce mixture in a medium bowl until blended. Form into 12 patties, using a light touch; the patties should be about 4 1/2 inches in diameter and no more than 1/2 inch thick.
- Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties, then top with remaining patties and press together, sealing edges.
- Cover and refrigerate until ready to grill. (Even if you aren't making these ahead of time, I think they hold together better after a little chill time).
- Heat grill to medium and oil grate.
- Grill burgers about 4-5 minutes on each side, or until cooked to taste. (I'll only eat ground beef cooked well, so I cooked a bit longer.) Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like.
- (I couldn't think of many traditional condiments I wanted on this burger, so I just ate mine with extra buffalo sauce and lettuce).
GRILLED CHEESE-STUFFED BURGERS
These individually wrapped burgers are great to take along to picnics, cookouts or camping trips. The cheese is already stuffed inside, so all you need are your buns and condiments.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Preheat a grill over high heat. Divide the meat into four 6-ounce balls. Press 4 small cubes of cheese into the center of each ball and flatten into a 1/2-inch-thick patty about 4 inches in diameter, making sure the cheese stays wrapped in the meat. Sprinkle both sides of the patties evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Wrap each burger in a piece of nonstick aluminum foil, twisting any excess foil at each end so the burger is wrapped in a single layer of foil only. Mix the ketchup and Worcestershire together in a small bowl.
- 2. Grill the burgers for 5 minutes per side. Remove from the grill and carefully open up the foil packets, allowing the steam to escape. Place the opened foil packets back on the grill, add a spoonful of sauce to the top of each patty and continue to cook until the patty is cooked to at least medium to allow the cheese inside to fully melt, another 4 to 6 minutes.
- 3. On the bottom half of each bun, spread a bit of sauce and top with a lettuce leaf, onion slice and tomato slice. Top with a patty, another spoon of the remaining sauce and the top of the bun. Serve with chips or fries.
GOAT CHEESE-STUFFED TURKEY BURGERS WITH ROASTED RED PEPPER RELISH
Categories Sandwich Cheese Pepper Poultry turkey Summer Grill/Barbecue Bon Appétit
Yield Serves 6
Number Of Ingredients 17
Steps:
- For Burgers:
- Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon goat cheese atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 1 minute. Place turkey burgers on bottom half of buns. Top burgers with Roasted Red Pepper Relish, then bun tops and serve.
- For Relish:
- Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
- Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 2 cups.
BLUE CHEESE-STUFFED TURKEY BURGERS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings (with leftovers for additional meals)
Number Of Ingredients 5
Steps:
- In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey. Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through. Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.;
GOAT CHEESE-STUFFED LAMB BURGERS WITH CARAMELIZED RED ONIONS
Lamb burgers are a great way to switch up burger night at home. Change is good, y'all! Lamb has more of an earthy, gamey flavor than beef, and it's completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.
Provided by Dennis Prescott
Categories HarperCollins Hamburger Lamb Goat Cheese Cheese Dinner Onion Beer Bacon Arugula
Yield Makes 4 burgers
Number Of Ingredients 19
Steps:
- Make the onions:
- In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it's perfection. If not, cook for a few minutes more. Set aside.
- Make the burgers:
- In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.
- Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
- In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.
- Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.
CHEESE-STUFFED BURGERS
A few special touches turn these burgers into a memorable meal. Don't forget the sauteed mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.
- Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.
- Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.
- To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spreadtop roll half with mustard and Roasted Red-Pepper Sauce, as desired.
CHEESE-STUFFED BURGERS
Here's a sandwich that does regular burgers one better-with a surprise pocket of cheddar! "The beef patties contain additional popular toppings, including ketchup, mustard and onions," lists Janet Wood of Windham, New Hampshire. "Whenever I serve these, though, folks enjoy finding the melted cheese most."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 24 thin patties. Sprinkle cheese in the center of 12 patties; top with remaining patties and press edges firmly to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns.
Nutrition Facts : Calories 477 calories, Fat 25g fat (11g saturated fat), Cholesterol 115mg cholesterol, Sodium 869mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.
BACON-BLUE CHEESE STUFFED BURGERS FOR TWO
These loaded burgers are one hearty meal in a bun. They're sure to satisfy the biggest appetites. -Christine Keating, Norwalk, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Shape beef into four thin patties. Combine the cream cheese, blue cheese and bacon bits; spoon onto the center of two patties. Top with remaining patties and press edges firmly to seal. Combine the salt, garlic powder and pepper; sprinkle over patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. , Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in water and mustard. , Serve burgers on buns with mayonnaise, romaine, tomato and mushroom mixture.
Nutrition Facts :
BLUE CHEESE & BACON STUFFED TURKEY BURGERS
Make and share this Blue Cheese & Bacon Stuffed Turkey Burgers recipe from Food.com.
Provided by gailanng
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop bacon strips into 1/2 inch pieces. Cook bacon pieces over medium to medium high heat, until evenly browned. Drain bacon pieces and discard fat. Set bacon aside.
- In a medium mixing bowl, combine turkey, salt and garlic.
- Divide turkey into 8 equal pieces and form into thin patties.
- Layer four of the patties with blue cheese crumbles and bacon. Top with another turkey patty.
- Press patties together firmly but gently. Be sure to seal the edges of the patties together to avoid burgers falling apart during cooking.
- Cook burgers on a grill skillet, or grill pan until nicely browned and have reached a minimum internal temperature of 165°F Allow burgers to rest for about 5 minutes.
- Place burger on a large bun and layer with mayonnaise, arugula, onion, and tomato. Garnish with fresh cracked black pepper.
Nutrition Facts : Calories 443.7, Fat 24, SaturatedFat 6.7, Cholesterol 96.1, Sodium 788.9, Carbohydrate 27.2, Fiber 1.5, Sugar 4.9, Protein 29.8
JEAN'S BACON JALAPENO CREAM CHEESE-STUFFED BURGERS
Delicious hamburgers filled with cream cheese, jalapenos, and bacon crumbles. Serve on buns with your favorite toppings.
Provided by azjean03
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
- Mix cream cheese, jalapeno peppers, and salt together in a bowl. Stir in bacon.
- Preheat grill for medium heat and lightly oil the grate.
- Mix ground beef and oats together in a bowl. Divide into 16 portions; flatten into 1/4-inch-thick patties. Make an indentation in the center of 8 patties using a spoon or your fingers. Spoon some of the cream cheese mixture into each indentation. Top with the remaining patties, pressing edges together to seal.
- Grill patties, taking care not to press down as they cook, until browned, about 10 minutes per side. Place 1 patty inside each bun.
Nutrition Facts : Calories 569 calories, Carbohydrate 26.2 g, Cholesterol 138.5 mg, Fat 37.9 g, Fiber 2 g, Protein 29.6 g, SaturatedFat 19 g, Sodium 615.8 mg, Sugar 0.9 g
CHEESE-STUFFED LAMB BURGERS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
- For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.
- For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour.
- Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side.
- Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls.
CHEESE-STUFFED TURKEY BURGERS
Heat up the grill for this zesty Mexican-inspired meal! Turkey burgers packed with jalapeño chilies, salsa and Monterey Jack cheese - made ready in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat coals or gas grill. Mix turkey, chilies, cheese, pepper and 1 1/2 cups salsa. Shape mixture into 12 patties, each about 3/4 inch thick.
- Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes or until no longer pink in center. Serve on buns with tomato slices and additional salsa.
Nutrition Facts : Calories 295, Carbohydrate 25 g, Cholesterol 85 mg, Fiber 2 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Burer, Sodium 350 mg
PIMENTO CHEESE STUFFED BURGERS
Steps:
- For the pimento cheese: Add the Cheddars, cream cheese, pimentos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
- Place the cheese mixture on a sheet of plastic wrap and form into a log. Freeze for a few minutes or refrigerate up to overnight.
- For the sauce: Mix together the mayonnaise, hot sauce, Worcestershire, paprika and 1 tablespoon reserved pimento juice in a medium bowl. Season with salt and pepper.
- For the burgers: Preheat a grill to medium heat.
- Mix the meats, breadcrumbs, Worcestershire, egg, salt and pepper together in a bowl with your hands until completely combined. Divide the meat into 8 portions and shape each into large thin patties. Slice four 1/2-inch slices off the pimento cheese log (reserve the rest for another use...snacking!). Place a pimento cheese slice on four of the patties and then top them with the remaining four patties, sealing the sides of the patties to enclose the cheese. (See Cook's Note.)
- Lightly oil the grill grates. Add the patties to the hot grill and cook until they reach an internal temperature of 160 degrees F, about 4 minutes per side.
- Spread the sauce on the buttered buns. Top each with lettuce, tomato, pickles, onions and a patty and close the burgers. Eat with lots of napkins.
BLUE CHEESE-STUFFED TURKEY BURGERS
Make and share this Blue Cheese-Stuffed Turkey Burgers recipe from Food.com.
Provided by Marz7215
Categories < 30 Mins
Time 30m
Yield 4 hamburgers, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey.
- Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through.
- Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.
Nutrition Facts : Calories 276.4, Fat 6, SaturatedFat 1.2, Cholesterol 70.4, Sodium 261.7, Carbohydrate 21.4, Fiber 0.9, Sugar 2.7, Protein 32
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