Monday, April 19, 2010

Greek-Style Stuffed Turkey Burgers

This weekend was spring homecoming at the ole alma mater. My brother and sister-in-law came to visit, and we tooled around town, grilled out, and hung at my house. The weather was beautiful, and it was a super fun Super Bulldog Weekend!

Saturday night I invited some friends over for a little homecoming cookout. I was inspired to create a new turkey burger after watching an episode of Diners, Drive-ins, and Dives on Food Network. They didn't use turkey, I don't think, but some of the same ingredients.

The family helped with the creation, and we ended up with massively large and delicious, and somewhat healthy, burgers.

**All of my measurements are estimates. I eyeball the ingredients and feel it out as I go....
1.5 to 2 lb. ground turkey
2 to 4 tbsp. Chicken Marinade (Worcestershire)
3 to 4 tbsp (or palmful) parsley flakes or freshly chopped parsley
3 to 4 tbsp chopped cilantro
1/2-1 tbsp ground cumin
1/2-1 tbsp Cavendar's Greek Seasoning
salt and pepper to taste
1/2 cup bread crumbs
1/2-1 tbsp ground oregano
1 medium yellow onion, chopped
1 bell pepper, chopped
1/2 cup mushrooms, chopped
1-2 cups shredded mozzarella

1. Heat grill on high heat.
2. Saute onions and bell pepper in olive oil for about 5-7 minutes. Add mushrooms and saute until all vegetables are soft. (About 3-5 more minutes)
3. Mix remaining ingredients together in a large bowl.
4. Take palm size of meat mixture and form into a thin patty.
5. Spoon sauteed vegetables on top of patty and sprinkle with mozzarella.
6. Take another palm size of meat and form another patty. Place on top of patty and vegetables, and crimp size to enclose vegetables and cheese.
7. Repeat 7 more times.
8. Grill burgers for about 10-15 minutes per side, or until juice squeezes out clear.
9. Serve on whole wheat bun with tomatoes, lettuce, and condiments.

Side suggestions: Potato salad, grilled squash and zucchini, chips, baked fries, etc.
Wine pairing: Biltmore Malbec or a Syrah

I do have to admit these burgers take a little more prep time than usual, but they were SOOOO worth it! Plus, I had a sous chef, aka my brother, aka grillmaster and master chopper. He cut all of the vegetables in record time and grilled the meat. Okay, he did most of the work. I just figured out the seasonings and put it all together. We were co-chefs. And Lauren helped too. We had three cooks in the kitchen, and actually prepared it quite fast....

I, rather unfortunately, had leftover raw turkey. I bought and mixed too much, and only made 8 burgers. (I wasn't sure how much meat I needed.) So, with the leftovers I made THE MOST AMAZING TURKEY MEATLOAF EVER tonight. I'll make you wait in suspense for that recipe!

After dinner was done, we spent the evening in the backyard taking and hanging out with friends. New friends and old friends, but all great company. It was a perfect spring night, and I can't wait to have many more like it to come!

Happy cooking!

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