Calling all turkey burger lovers and those looking for a healthy and flavorful meal! These cheddar turkey burgers with roasted red pepper mayonnaise will tantalize your taste buds and leave you feeling satisfied. Made with ground turkey, a blend of spices, and sharp cheddar cheese, these burgers are juicy and packed with flavor. Roasted red pepper mayonnaise adds a creamy, tangy kick that complements the turkey perfectly. Served on toasted buns with your favorite toppings, they're a delicious and nutritious choice for lunch or dinner. And to complete your meal, we've included recipes for roasted red pepper mayonnaise, a classic burger sauce, and a refreshing cucumber salad. Get ready to enjoy a burger experience like no other!
Check out the recipes below so you can choose the best recipe for yourself!
STUFFED TURKEY BURGERS
Steps:
- Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons each of roasted red peppers and cheese, and top with remaining patties working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.
Nutrition Facts : Calories 199 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 375 milligrams, Carbohydrate 2 grams, Protein 39 grams, Sugar 1 grams
TURKEY CHEDDAR BURGERS
Categories Blender Tomato turkey Kid-Friendly Quick & Easy Backyard BBQ Lunch Mayonnaise Cheddar Grill/Barbecue Pan-Fry Gourmet Sugar Conscious Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make burgers:
- Put oven rack in middle position and preheat oven to 350°F.
- Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.
- Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.
- Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.
- While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.
- Make mayonnaise and assemble burgers:
- Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.
- Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.
CHEDDAR-STUFFED TURKEY BURGER WITH AVOCADO
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
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
CHEESY TURKEY BURGER
This burger is tasty and the shredded cheese gives it a great flavor. I've used cheddar cheese, co-jack, or a Mexican cheese mixture. You may need more breadcrumbs, depending on how moist your turkey is. I like to serve this with Veganaise or mayo on the side.
Provided by PdxBarb
Categories Poultry
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together in large bowl. Add more bread crumbs if necessary. Should form a firm ball. Add salt and pepper to taste.
- Shape into six patties, not too thin.
- Pan-fry, broil, or grill inside or out until lightly browned and cooked through, about 5 minutes per side.
Nutrition Facts : Calories 155.1, Fat 7.6, SaturatedFat 2.6, Cholesterol 57.1, Sodium 162, Carbohydrate 4.8, Fiber 0.3, Sugar 0.9, Protein 16.7
TURKEY BURGERS
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
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.
GRILLED TURKEY BURGERS WITH CHEDDAR AND SMOKY AIOLI
Provided by Janet Taylor McCracken
Categories Dairy turkey Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Cheddar Grill Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4
Number Of Ingredients 15
Steps:
- Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.
- Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
- Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your burgers.
- Be sure to cook the burgers thoroughly. Turkey burgers can be a little more delicate than beef burgers, so it's important to cook them all the way through to avoid foodborne illness.
- Don't overcook the burgers. Overcooked burgers will be dry and tough.
- Use a variety of toppings. This will add flavor and interest to your burgers.
- Get creative with your sides. Roasted red pepper mayonnaise is a great option, but you could also try other sides like sweet potato fries, onion rings, or coleslaw.
Conclusion:
Cheddar turkey burgers with roasted red pepper mayonnaise are a delicious and easy meal that can be enjoyed by people of all ages. They are a great way to use up leftover turkey, and they are also a healthier alternative to traditional beef burgers. With a few simple tips, you can make sure your turkey burgers are juicy, flavorful, and cooked to perfection. So next time you're looking for a quick and easy meal, give these cheddar turkey burgers a try!
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