Roasted Red Pepper & Feta Stuffed Turkey Burgers – 140
Last night was one of those “I can’t decide what I want for dinner” nights. My son, Josh, was visiting so I asked him to decide (this way I don’t have to 😉 ). He said “How about burgers, maybe stuffed with some kind of cheese”? Well…that sounded pretty good.
Of course, if you read my blogs very often, you’ll know that I don’t eat red meat so these burgers would be turkey burgers. I always use 99% fat free ground turkey which can be dry when fully cooked (who wants a rare turkey burger 🙁 ), so I’m always trying out ideas to “kick them up a notch”. I looked in the fridge and found that I had fat-free feta, mozzarella, and cream cheese – a good start; then I noticed that I also had some roasted red peppers from our most recent trip to Whole Foods – that will do it! When the burgers were almost done, I realized that I was out of my favorite sandwich rounds that I usually use in place of buns; but I did have some Nature’s Own 100% Whole Wheat Thin Sliced Bagels – that works!
My son loved them and my husband says they are the best turkey burgers he’s ever tasted….let me know what you all think!
Roasted Red Pepper & Feta Stuffed Turkey Burgers
4 -100% whole wheat thin sliced bagels
1/2 cup fat-free feta cheese crumbles
1/4 cup low-fat mozzarella, shredded
2 Tablespoons fat-free cream cheese
1 medium roasted red pepper, cut into pieces
1 Tablespoon plain fat-free yogurt
1 – 1/4 lbs. 99% fat-free ground turkey
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1/2 teaspoon basil
2 teaspoons balsamic vinegar
Place the feta, mozzarella, cream cheese, red pepper pieces and the yogurt into a food processor and process until well blended (you might need to add a little more yogurt to get it to all process smoothly). You want to end up with a thick mixture that holds together. Set aside in a small bowl. (This amount made more than I needed for the four burgers, so I set aside the rest of it and spread it on top of the cooked burgers.)
Place the ground turkey in a large bowl, add the garlic powder, onion flakes, basil and vinegar; blend well. Press the mixture into an even ball in the bottom of the bowl; score into four even sections. Take one section at a time and break that into two even pieces, form each piece into a flat patty and place onto a plate. Take a couple of spoons of the cheese filling and spread onto one patty; top with another patty and press the edges together well.
Heat a skillet over medium-high heat and spray with cooking spray. Add the stuffed burgers and cook 4 – 6 minutes on each side or until golden brown and cooked through. Top with some of the extra cheese mixture and serve on toasted bagel thins.
Stuffed Buffalo Chicken Burgers – 145
First I have to apologize for being so behind in my postings! The Tuesday after the Rhett show in Darien, GA I woke up with a terrible cold. This was the first cold I’ve had in almost 3 years and it really kicked my butt. That, coupled with helping Eric launch his new book AND keeping up with website work – I haven’t been cooking many new meals 🙁 On a happy note – Eric’s book was officially published last week – click here to read all about it and get your own copy 🙂
Enough with the excuses – let’s get to the food! I love buffalo anything (think buffalo hot wings, not the big hairy animal that roams 😉 ) – so I came up with this variation of a ground chicken (or turkey) burger, hot buffalo sauce on the outside, stuffed with a creamy blue cheese filling….Amazing!!
Stuffed Buffalo Chicken Burgers
1 lb. 99% fat-free ground chicken (or turkey)
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/3 cup fat-free bleu cheese
4 Tablespoons fat-free cream cheese
1/2 teaspoon onion powder
1/2 cup hot buffalo sauce (I use Frank’s)
Combine the ground chicken, cayenne, chili powder, and garlic powder in a bowl; mix well. Form into 8 very thin burgers; place onto a plate. Combine the bleu cheese, cream cheese, and onion powder in a food processor and blend well. Divide the bleu cheese mixture into 4 equal portions and place onto each of the 4 chicken burgers, place an additional burger on top and squish together well. Heat a skillet to medium-high and spray with butter flavor cooking spray. Place your stuffed burgers into the hot pan and brown well on each side, lower the heat to medium and continue cooking until cooked through (nobody wants a rare chicken burger!). When the burgers are done, pour the hot sauce over the burgers and flip them a couple of times, really coating them well with the sauce. Place onto 100% whole wheat buns (I really like Arnold’s Sandwich Thins). Serve them with some delicious oven roasted “fries” and you’ll be thanking me later!!
Chicken Parm Burger – 193 to go
Chicken Parm Burger
1 – lb 99% fat-free ground chicken or turkey
3/4 cup oatmeal
1/4 cup low fat Parmesan cheese
1/2 teaspoon dried onion flakes
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup seasoned, dried whole-wheat bread crumbs
2 teaspoons canola oil
2 cups cherry tomatoes
1 Tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon fresh basil, minced
1/4 cup low sodium, fat-free chicken broth
4 slices Provolone or Mozzarella Cheese
4 whole wheat hamburger buns
Combine ground chicken and next 7 ingredients; form into 4 patties. Place bread crumbs on a plate, dredge patties in bread crumbs. Heat canola oil in a frying pan over medium-high heat, place patties in pan; cook for approximately 4-5 minutes on each side (until browned and cooked through). Place 1 slice of cheese on each burger when they are almost completely cooked to melt.
While the patties are cooking, place the olive oil in another frying pan over medium heat. Add tomatoes, garlic and fresh basil; mix well. Cover the pan and cook until the tomatoes start to burst. Press the tomatoes with a wooden spoon until they are mush; add the broth and cook down (uncovered), stirring constantly until slightly thickened.
Serve burgers on whole wheat buns, topped with the fresh tomato sauce.