Best 4 Antipasto Stuffed Turkey Burgers Recipes

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**Antipasto-Stuffed Turkey Burgers: A Delightful Fusion of Flavors**

Introduce a culinary masterpiece that combines the vibrant flavors of Italy with the hearty goodness of turkey burgers. This dish, "Antipasto-Stuffed Turkey Burgers," entices taste buds with a delightful fusion of tangy, savory, and succulent ingredients. It features juicy turkey patties stuffed with a flavorful medley of antipasto, including sun-dried tomatoes, salty olives, piquant pepperoncini, and aromatic basil, all perfectly complementing the tender turkey meat. Accompanying the burgers are two delectable sauces: a zesty lemon-herb sauce that adds a burst of brightness and freshness, and a creamy avocado sauce that offers a rich and velvety texture, further enhancing the overall taste experience. Get ready to embark on a culinary journey with this tantalizing dish that will undoubtedly leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ANTIPASTO-STUFFED TURKEY BURGERS



Antipasto-Stuffed Turkey Burgers image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

tablespoons chopped roasted red peppers, drained and rinsed if jarred
3 tablespoons chopped marinated artichoke hearts
2 tablespoons chopped pitted green olives
3 tablespoons shredded part-skim mozzarella cheese
1 1/4 pounds extra-lean or lean ground turkey breast
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking oil spray
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1/4 teaspoon salt
Butter lettuce leaves or whole-grain buns, for serving
Lettuce, tomato and basil leaves, for serving, optional

Steps:

  • For the burgers: Toss together the peppers, artichokes, olives and mozzarella in a medium bowl; this will be the burger filling.
  • To make the patties, shape the ground turkey into 4 rounds of equal size. Form each of those into 2 equal-size patties (for a total of 8 patties). Spoon the filling onto 4 of the patties in equal amounts. Top with the remaining 4 patties, working the meat around the edges to seal the burgers closed. (Each burger will be 4 to 5 inches in diameter.) Season on both sides with the salt and pepper.
  • Grease a nonstick skillet or nonstick grill pan with cooking oil spray and heat over medium heat. Once it's hot, add the burgers and cook for 5 minutes, then turn them over and cook for 3 to 5 minutes, until they are lightly browned and the meat is cooked through.
  • For the spread: Whisk together the tomato paste, vinegar and salt in a small bowl.
  • Serve the burgers and spread on butter lettuce leaves, or on whole-grain buns topped with lettuce, tomato and a few basil leaves.

CHEDDAR-STUFFED TURKEY BURGER WITH AVOCADO



Cheddar-Stuffed Turkey Burger With Avocado image

The secret to keeping lean turkey juicy as a burger? Adding fat. The burgers in this recipe, stuffed with cheese and a bit of butter, are moist, flavorful and, best of all, hold together and flip easily. These are best cooked on a flat-top griddle, burger-joint style, or you can use a large, wide skillet (like cast-iron) if that's what you have. Both give the outside of these burgers an irresistible sear that keeps the juice and flavor inside the burger, not dripping through grill grates. Finally, Hawaiian buns are a must. Their softness and subtle sweetness give these burgers a universal appeal.

Provided by Sarah Copeland

Categories     dinner, lunch, weekday, burgers, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds lean ground turkey
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried parsley
1 egg, lightly beaten
1 tablespoon milk
2 tablespoons butter, plus more for cooking
5 (1-ounce) slices sharp Cheddar or horseradish Cheddar
4 Hawaiian hamburger buns
1 to 2 firm-ripe avocado, thinly sliced
Mayonnaise or other burger toppings (pickles, lettuce, tomato, mustard), to taste

Steps:

  • Combine the turkey, salt, pepper and parsley in a large bowl and mix with a fork or clean hands to season evenly. Add the egg and milk and stir to combine.
  • Divide the meat into four portions with damp hands and gently pack into four round patties, about 3/4-inch thick. (It will feel very sticky because of the egg, which helps burgers hold their shape as they cook.) Place burgers on a parchment-lined baking tray or plate. Cut the butter into slices and 1 slice of the cheese into 4 thin squares, about 1 inch across. (The butter and cheese should be the same size.) Press a piece of each into the center of each burger. Shape the meat around it to cover across the top. Refrigerate for 10 minutes while you prepare the griddle.
  • Heat a flat-top griddle or cast-iron skillet over medium-high heat. Add enough butter just lightly coat the griddle or pan. Add the burgers to the griddle and cook until browned and just cooked through and a thermometer inserted into the meat (not the cheese in the center) reaches 165 degrees, about 4 minutes per side. In the final 2 minutes of cooking, add the remaining 4 cheese slices to the burgers, to melt.
  • Remove the burgers from the heat and layer onto the buns with the avocado and any other burger toppings you desire. Serve warm.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 23 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 16 grams, Sodium 736 milligrams, Sugar 4 grams, TransFat 1 gram

ANTIPASTO-STUFFED BAGUETTES



Antipasto-Stuffed Baguettes image

These Italian-style sandwiches can be served as an appetizer or as a light lunch. A homemade olive paste makes every bite delicious.

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1/8 teaspoon each dried basil, thyme, marjoram and rosemary, crushed
2 French bread baguettes (10-1/2 ounces each)
1 package (4 ounces) crumbled feta cheese
1/2 pound thinly sliced Genoa salami
1 cup fresh baby spinach
1 jar (7-1/4 ounces) roasted red peppers, drained and chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

Steps:

  • In a blender, combine olives, oil, lemon juice, garlic and herbs; cover and process until olives are chopped. Set aside 1/3 cup olive mixture (refrigerate remaining mixture for another use)., Cut the top third off each baguette; carefully hollow out bottoms, leaving a 1/4-in. shell (discard removed bread or save for another use). , Spread olive mixture in the bottom of each loaf. Sprinkle with feta cheese. Fold salami slices in half and place over cheese. Top with the spinach, red peppers and artichokes, pressing down as necessary. Replace bread tops. Wrap loaves tightly in foil. Refrigerate for at least 3 hours or overnight., Serve cold, or to serve warm, preheat oven 350°. Place foil-wrapped loaves on a baking sheet. Bake 20-25 minutes or until heated through. Cut into slices; secure with a toothpick.

Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 196mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

TURKEY BURGERS



Turkey Burgers image

Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey - or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, quick, appetizer, main course

Time 30m

Yield 4 burgers

Number Of Ingredients 14

1/2 medium onion
1 pound lean ground turkey
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
3/4 teaspoon salt
Freshly ground pepper to taste
4 hamburger buns, preferably whole wheat
1 tablespoon canola oil, or use pan spray
Sliced tomato
Sliced onion
Iceberg lettuce
Pickles
Sliced red pepper
Ketchup and mustard

Steps:

  • Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
  • Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.

Tips:

  • To make the antipasto stuffing, you can use any combination of your favorite antipasto ingredients. Some popular options include olives, sun-dried tomatoes, artichoke hearts, roasted red peppers, and mozzarella cheese.
  • If you don't have a meat grinder, you can finely chop the turkey breast in a food processor.
  • To ensure that the turkey burgers are cooked through, cook them over medium heat for about 5-7 minutes per side, or until they reach an internal temperature of 165 degrees Fahrenheit.
  • Serve the turkey burgers on toasted buns with your favorite toppings, such as lettuce, tomato, onion, and cheese.

Conclusion:

Antipasto stuffed turkey burgers are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and can be customized to your liking. So next time you are looking for a quick and tasty meal, give these turkey burgers a try!

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