American Stuffed Turkey Burger

An American Stuffed Turkey Burger may sound complicated and difficult to produce but it is remarkably easy. The result is a burger that is full of body with a melted Monterey Jack centre. I have added red chillies to the result as I like heat. Using Turkey instead of beef adds a beautiful change in texture and naturally flavour. Alternatively add a splash of chilli sauce to the burger mix for a spicy kick. Serve as a main dish on a bap with lettuce, tomato and pickles or go old school chilli or bacon.

American Stuffed Turkey Burger

One of those recipes that may sound difficult but its not. Done in only 20 minutes.

4.72 from 77 votes

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Course: Snacks

Cuisine: American

Keyword: Burger, Cheese, Eggs, Oats, Pickles, Salad, Turkey

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 people

Calories: 779kcal

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Ingredients

 

MetricImperial

• 1 lb ground turkey
• 1/4 cup quick cooking oats
• 1 large eggs free range
• 1/2 tsp garlic powder
• 1 dash pepper
• 1/2 cup onion chopped
• 1/4 cup dill pickle relish drained
• 2 tbsp catsup
• 2 tsp mustard
• 2 cups cheese grated
• 6 leaves lettuce washed and sliced
• 4-6 large Tomato slices

Instructions

• Prepare charcoal grill for direct-heat cooking.
• In medium-size bowl combine turkey, oats, egg, garlic powder and pepper. Divide turkey mixture in half. On 2 pieces (each 10-X 11-inch) wax paper, shape each half of turkey mixture into a 6-inch diameter circle.
  1 lb ground turkey, 1/4 cup quick cooking oats, 1 large eggs, 1/2 tsp garlic powder, 1 dash pepper
• Sprinkle onions and relish over one circle of turkey mixture, leaving a 1/2-inch border around outside edges; top with catsup and mustard. Cut cheese into 4 equal strips and arrange cheese strips, spoke-fashion, over catsup and mustard. Carefully place remaining turkey mixture circle on top of cheese. Remove top layer of wax paper from turkey mixture. Press turkey mixture edges together to seal.
  1/2 cup onion, 2 tbsp catsup, 2 tsp mustard, 2 cups cheese
• Lightly grease cold grill rack and position over hot coals. Invert giant burger onto grill rack; remove wax paper. Grill burger 8 minutes per side or until internal temperature of 165 degrees F. is reached on meat thermometer. To turn burger, slide a flat cookie sheet under burger and invert onto another flat cookie sheet, then slide back onto grill rack*.
• Serve with lettuce and tomato slices and pickles
  6 leaves lettuce, 4-6 large Tomato slices, 1/4 cup dill pickle relish

Nutrition

Calories: 779kcal | Carbohydrates: 29g | Protein: 57g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 263mg | Sodium: 2252mg | Potassium: 696mg | Fiber: 2g | Sugar: 13g