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A Recipe: Blue Cheese Stuffed Turkey Burgers

July 22, 2011 5 comments

It is too hot to think. Or walk faster than a turtle. Or, honestly, do much of anything. I’ve just gotten in from The Outside, where the world is a giant steaming mess.

In lieu of anything that requires brain cells that have not devolved into a helpless puddle, a recipe. It is a turkey burger recipe I’ve adapted from Rachel Ray — because I can never, ever leave a recipe well enough alone. It is BETTER than hers, damn it.

What you’ll need is this:

  • 2 1/2 to 3 pounds lean, ground turkey
  • 5-10 ounces crumbled blue cheese
  • a finely diced (really small) box of mushrooms (cleaned beforehand, of course)
  • 1/2 to a whole onion, finely diced (depending on taste)
  • A handful of breadcrumbs
  • Paprika
  • Basil (dried)
  • Parsley (dried)
  • A large bowl (I use a giant metal salad bowl)
  1. First, wash the turkey in a strainer. (Yes, you should always wash your meat.) Make sure you squish out the excess water. Otherwise, soggy turkey. Soggy turkey is not good.
  2. Add spices (basil, parsley, paprika) to turkey. This is all to taste, so just add the spices until you’re satisfied. It took me a couple of times to realize that I really like paprika.
  3. Toss in mushrooms, onions, and a handful of bread crumbs. Mix by hand. It’s like mixing bread dough — pull one side over until it covers the middle. Repeat, as necessary.
  4. Once everything is mixed, open the cheese and put in a spoon in it. This way, you don’t directly touch the cheese — and you won’t cross-contaminate it with the meat.
  5. Grab a handful of the ground turkey mixture. Make what looks like a regular patty. Place it on a flat surface. Form sides, like so: (Photo Credit: Elizabeth Lee)
  6. Add 1-2 tablespoons of blue cheese in the center.
  7. Take a small handful of turkey. Make a thin, flat patty. Place on top. Pinch sides together, flattening with a spatula, if needed.
  8. Repeat with rest of the turkey mixture.

Grill until done. You can also bake them in the oven 375, until desired doneness. Is that a word? No, it’s not. It should be. Personally, I like everything nearly blackened. You can also top these with baked bacon (turkey or otherwise) on 375 for 15 -20 (broil to brown the top for 2 minutes, if you like). Place turkey in a pan (a cookie sheet with a nice lip will do the trick), on tin foil. Easy cleanup. No splattering!

The burgers also freeze very well (wrap, individually, in plastic wrap). Voila! If you have leftover burgers, you can also add a chopped up one to a salad. A good dressing (to me, I like everything spicy) is a balsamic vinegarette with some added wasabi paste, mixed well. *drools*