Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 333,814 strong:

Register Today!

Stuffed Turkey Burgers

Serves 4

Ground turkey certainly has less fat, calories and cholesterol than ground beef, but it may not be as big a difference as you might think. Is the ground beef chuck, round or sirloin? Is the turkey all dark, all white or a combination? Ground round has about 220 calories, 13 grams of fat and 75mg of cholesterol per 3 ounce serving. (Broiled or barbequed). The same portion of ground turkey (all dark meat, broiled or barbequed) contains approximately 200 calories, 11 grams of fat and 71mg of cholesterol. The good news is if you choose all white-meat ground turkey, a 3 ounce portion has only 161 calories, 11 grams of fat and 66mg of cholesterol.

2 lbs Ground Turkey, all white meat
4 Slices Provolone
1 Small Red Bell Pepper, roasted, skinned and cut small dice
1 Small Yellow Bell Pepper, roasted, skinned and cut small dice
4 Small Portobello Mushrooms, sliced thin
1 Small Yellow Onion, sliced thin
2 TBS Worcestershire Sauce
¼ tsp Dried Thyme
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
2 TBS Olive Oil
Vegetable Spray, as needed
4 Potato-Bread Buns, lightly buttered and toasted

1. Spray a broiler pan with vegetable spray. Cut bell peppers into 2 segments, removing the seeds. Lay flat and place under broiler and the let the skins blister and blacken. Be sure and rotate pan to get an even blister (about 10 minutes). When done, remove and place into a plastic bag, seal and let sit for 15 minutes.

2. Remove the peppers from the plastic bag and remove the skins. Cut the peppers into small dice.

3. Heat a medium sauté pan over medium-high heat. Add the olive oil and cook the onions, turning constantly, 3 minutes. Lower the heat to medium-low and add the mushrooms and diced peppers. Season to taste with salt and pepper. Cook, stirring occasionally, 5 minutes.

4. Meanwhile, put the ground turkey into a medium bowl and add the Worcestershire sauce, thyme and season with salt and pepper. Form into 8 patties of equal weight and size. Place 4 patties on broiler pan and top with ¼ of the pepper/onion/mushroom mixture. Top with a slice of provolone, being sure the outside edges of the cheese are inside the outside edges of the turkey patty. Now top with another patty and press down and crimp the edges tightly.

5. Place pan under broiler at second rack setting and broil 6 minutes on each side, turning only once.

6. Carefully remove burgers from broiler pan and place on bottom of toasted potato-bread bun. Top with top half and enjoy. Use of condiments is strictly a personal decision.


Larry Irons is the author of the Bizarre Chef Newsletter. To sign up, send an email to: [email protected] with Free Newsletter in the subject line.

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Bizarre Chef.


If you liked this recipe, you may also like these vegetables & salads and wine recipe pairings:

Return to Recipes

WANT TO LEARN HOW TO

PAIR WINE
& FOOD?

Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Poggio al Tesoro Red Wine
2021,
Bolgheri, Tuscany D.O.C. ...

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 333,814 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.

FEEL LOST IN THE

LCBO?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award