Mozzarella-Stuffed Turkey Burgers

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 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.