Mozzarella-Stuffed Turkey Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Marinara Sauce2 teaspoons extra-virgin olive oil1 small onion, finely chopped4 cloves garlic, minced2 cups chopped plum tomatoes, with juices6 oil-packed sun-dried tomatoes, drained and finely chopped½ teaspoon salt½ teaspoon freshly ground pepper2 tablespoons chopped fresh basilBurgers 1 pound 93%-lean ground turkey¼ cup finely chopped scallions2 teaspoons minced garlic2 teaspoons Worcestershire sauce1 teaspoon freshly grated lemon zest½ teaspoon dried oregano½ teaspoon freshly ground pepper¼ teaspoon salt½ cup shredded part-skim mozzarella cheese, divided2 tablespoons finely chopped fresh basil2 teaspoons extra-virgin olive oil4 4-inch-square slices pita bread (Joseph's)
1. To prepare marinara: Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside.
2. To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
3. Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
5. Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted foccacia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese.
Grilling Variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack (see Tip). Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Mozzarella-Stuffed Turkey Burgers
Instructions Cont.
Mozzarella-Stuffed Turkey Burgers
Tips
Cover and refrigerate the marinara sauce (Step 1) for up to 5 days.
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Mozzarella-Stuffed Turkey Burgers
Tips Cont.
Mozzarella-Stuffed Turkey Burgers
Nutrition Information
Per serving: 299 calories; 15 g fat (4 g sat, 5 g mono); 74 mg cholesterol; 14 g carbohydrate; 28 g protein; 2 g fiber; 706 mg sodium; 382 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Vitamin A (20% dv), Calcium & Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 3 1/2 lean meat, 1 fat
Mozzarella-Stuffed Turkey Burgers
Nutrition Information Cont.
Marinara Sauce
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
4 cloves garlic, minced
2 cups chopped plum tomatoes, with juices
6 oil-packed sun-dried tomatoes, drained and finely chopped
½ teaspoon salt
½ teaspoon freshly ground pepper
2 tablespoons chopped fresh basil
Burgers
1 pound 93%-lean ground turkey
¼ cup finely chopped scallions
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon freshly grated lemon zest
½ teaspoon dried oregano
½ teaspoon freshly ground pepper
¼ teaspoon salt
½ cup shredded part-skim mozzarella cheese, divided
2 tablespoons finely chopped fresh basil
2 teaspoons extra-virgin olive oil
4 4-inch-square slices foccacia bread (about 2 ounces each), toasted
1. To prepare marinara: Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside.
2. To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
3. Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
5. Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted foccacia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese.
Grilling Variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack (see Tip). Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Cover and refrigerate the marinara sauce (Step 1) for up to 5 days.
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Per serving: 299 calories; 15 g fat (4 g sat, 5 g mono); 74 mg cholesterol; 14 g carbohydrate; 28 g protein; 2 g fiber; 706 mg sodium; 382 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Vitamin A (20% dv), Calcium & Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 3 1/2 lean meat, 1 fat
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLP0.
2. To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
3. Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
5. Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted foccacia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese.
Grilling Variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack (see Tip). Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Mozzarella-Stuffed Turkey Burgers
Instructions Cont.
Mozzarella-Stuffed Turkey Burgers
Tips
Cover and refrigerate the marinara sauce (Step 1) for up to 5 days.
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Mozzarella-Stuffed Turkey Burgers
Tips Cont.
Mozzarella-Stuffed Turkey Burgers
Nutrition Information
Per serving: 299 calories; 15 g fat (4 g sat, 5 g mono); 74 mg cholesterol; 14 g carbohydrate; 28 g protein; 2 g fiber; 706 mg sodium; 382 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Vitamin A (20% dv), Calcium & Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 3 1/2 lean meat, 1 fat
Mozzarella-Stuffed Turkey Burgers
Nutrition Information Cont.
Marinara Sauce
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
4 cloves garlic, minced
2 cups chopped plum tomatoes, with juices
6 oil-packed sun-dried tomatoes, drained and finely chopped
½ teaspoon salt
½ teaspoon freshly ground pepper
2 tablespoons chopped fresh basil
Burgers
1 pound 93%-lean ground turkey
¼ cup finely chopped scallions
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon freshly grated lemon zest
½ teaspoon dried oregano
½ teaspoon freshly ground pepper
¼ teaspoon salt
½ cup shredded part-skim mozzarella cheese, divided
2 tablespoons finely chopped fresh basil
2 teaspoons extra-virgin olive oil
4 4-inch-square slices foccacia bread (about 2 ounces each), toasted
1. To prepare marinara: Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside.
2. To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
3. Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
5. Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted foccacia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese.
Grilling Variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack (see Tip). Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Cover and refrigerate the marinara sauce (Step 1) for up to 5 days.
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Per serving: 299 calories; 15 g fat (4 g sat, 5 g mono); 74 mg cholesterol; 14 g carbohydrate; 28 g protein; 2 g fiber; 706 mg sodium; 382 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Vitamin A (20% dv), Calcium & Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 3 1/2 lean meat, 1 fat
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLP0.
Nutritional Info Amount Per Serving
- Calories: 795.7
- Total Fat: 67.6 g
- Cholesterol: 68.2 mg
- Sodium: 1,360.5 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 8.7 g
- Protein: 30.4 g
Member Reviews
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CJYOUCANDOIT
I did not make the sauce from the recipe. I used Heart Smart Prego. Also I used a 20 oz. pkg. of lean Turkey and got 6 burgers instead of 4. I used the makeover feature and came up with 210 calories w/o light bun. I really enjoyed these but DH thought it was too much like pizza. - 3/4/13