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Gorgonzola-Stuffed Turkey Burgers Recipe
Jun 09, 2011 @ 3:16 PM
Posted by
Daily Value: 16%
Servings: 4
Low-Carb
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 319Daily Value: 16%
Servings: 4
Low-Carb
Sugar-Conscious
| Fat | 20g | 31% |
| Saturated | 6g | 32% |
| Trans | 0g | 0% |
| Carbs | 8g | 3% |
| Fiber | 1g | 5% |
| Sugars | 3g | 0% |
| Protein | 27g | 54% |
| Cholesterol | 91mg | 30% |
| Sodium | 514mg | 21% |
| Calcium | 133mg | 13% |
| Magnesium | 39mg | 10% |
| Potassium | 484mg | 14% |
| Iron | 2mg | 12% |
| Zinc | 3mg | 22% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 3mg | 6% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 15% |
| Niacin (B3) | 8mg | 40% |
| Vitamin B6 | 1mg | 39% |
| Folic Acid (B9) | 25µg | 6% |
| Vitamin B12 | 1µg | 22% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 6% |
| Vitamin K | 5µg | 7% |
| Fatty acids, total monounsaturated | 9g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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Alexis Anderson
My roommate Mike makes a mean turkey burger. He adapted this from his mom's famous meatloaf and graciously shared the recipe with me (perhaps it had something to do with my ongoing pleas to have him cook it for me).
I've since made some adjustments and additions, but the basic concept remains the same — a lighter, juicier take on a classic burger and stuffed with gooey gorgonzola. I like to serve this with balsamic-soaked tomatoes on a toasted ciabatta roll.
INGREDIENTS
- 1 pound ground turkey
- 2 shallots, minced
- ¼ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- Pinch of dill
- 1 ½ tablespoons Worcestershire sauce
- ½ cup crumbled gorgonzola
- Olive oil
- 4 whole wheat ciabatta buns, toasted
DIRECTIONS
In a large bowl, combine the ground turkey, shallots, spices, dill, Worcestershire, and crumbled gorgonzola. Use your hands to gently break apart the meat and mix all the of ingredients (I mean, really get in there).
Divide the mixture into 4 equal parts and shape each one into a ¾-inch-thick patty with a thumb-sized dent in the middle (as the meat cooks it will contract, so the dent helps to keep it in a patty-shape). Store in the fridge for 20 minutes.
Heat enough olive oil to cover the pan in a large nonstick skillet over a medium flame. Remove the chilled patties from the fridge and place in the oil. Cook for 4-5 minutes per side or until done to desired temperature and serve on the toasted ciabatta buns.
Recipe Details
Total Time: 40 minutes
Servings: 4
