Best 6 Fiesta Stuffed Turkey Burgers Recipes

PAT'S STUFFED TURKEY BURGERS

Steps:

• Preheat grill over medium-high heat.
• Add the garlic, onion, turkey, mustard, soy sauce, and salt and pepper, to taste, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 8 equal-sized balls and flatten them into patties. Lay 2 slices of cheese on 4 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out.
• Season the tomatoes with salt and pepper, to taste, and brush with olive oil. Grill for 2 minutes per side. Remove from the grill to a plate. Toast the buns on the grill and set aside.
• Grill the burgers until cooked through, about 5 to 6 minutes per side. Transfer the burgers to the buns and top with Spicy Mayo Sauce, lettuce and grilled tomatoes.
• Combine all the ingredients in a small bowl.

FETA-STUFFED JUICY LUCY TURKEY BURGERS

Steps:

• For the tzatziki sauce: Mix the yogurt, dill, cucumber, garlic, lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use.
• For the turkey burgers: Prepare a grill for medium-high heat. Lightly oil the grill grates with vegetable oil.
• Mix the ground turkey, olives, dill, capers, oregano, garlic, lemon zest, 2 teaspoons salt and a generous amount of pepper in a large bowl until well combined. Divide the mixture into 4 equal balls (about 6 ounces each). Working with one ball at a time, divide it in half and flatten to make 2 patties, each about 4 1/2 inches in diameter. Spoon 1 tablespoon of feta into the middle of one of the patties, leaving about a 1-inch border. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. (If needed, refrigerate the patties if you notice they are becoming a little malleable and too soft to work with while you build the remaining burgers). Repeat with the remaining balls and cheese. (At this point, you can freeze the burgers, wrapped tightly in plastic wrap and placed inside a freezer bag, for up to 3 months.) Thaw in the refrigerator before cooking.)
• Grill the burgers, flipping once, until golden grill marks have formed, the meat is no longer pink on the top and an instant-read thermometer registers 165 degrees F, 5 to 6 minutes per side.
• Meanwhile, split the buns open and brush both sides with the olive oil. With about 2 minutes of burger cooking time left, toast the buns on the grill until golden and a few grill marks have formed, about 2 minutes.
• Spread about 2 tablespoons of the tzatziki sauce onto both halves of each bun. Layer each bottom bun half with a burger patty, 2 tomato slices, some red onion slices and iceberg leaves and the top bun half.

STUFFED TURKEY BURGERS

Steps:

• Place jalapeno in cast iron skillet.
• Cook over low heat till skin is blisterd and blackened slightly.
• (10 or 15 minutes) Remove from skillet and let cool.
• Peel off skin and remove seeds (if you like heat leave them),.
• Coarsely chop.
• Divide turkey into 8 pieces.
• Gently press or pat to make rounds about 4 in in diameter.
• Layer cheese, pepper and olives on the 4 patties.
• Top with the remaining 4 patties.
• Pinch edges together to seal.
• Season with salt and pepper.
• Heat oil in large non-stick skillet over medium heat.
• Add patties and cook until brown on first side, about 3 to 4 minutes.
• Flip and cook till browned, 2 to 3 minutes more.
• Reduce heat to low and cook till meat is no longer pink but juicy, 6 to 8 minutes.

CHEDDAR-STUFFED TURKEY BURGER WITH AVOCADO

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.

GRILLED STUFFED TURKEY BURGERS

Steps:

• In a small bowl, combine the first five ingredients. Crumble turkey over mixture and mix well. Shape into 10 thin patties. Spoon red pepper and cheese onto center of five patties; top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.

ACTUALLY DELICIOUS TURKEY BURGERS

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).