I served the burgers on homemade whole wheat burger buns, and WOW. The combination was fantastic! We hadn't even finished our meal and we were fighting over who would get the leftover burger the next day.
Katie calls for 2 pounds of ground turkey, but I find I can get by just as well with one. You can skip the cheese or choose a lower fat cheese, such as feta, to make this dish clean.
Artichoke Stuffed Turkey Burgers
Slightly adapted from Good Things Catered
- 1 lb lean ground turkey
- 1 Tbsp balsamic vinegar
- 1/4 medium sweet onion, diced finely
- 1 large pinch of garlic salt
- ground black pepper to taste
- 2 artichoke hearts, quartered
- 4 oz. aged fontina cheese, sliced into 4- 1 oz. squares (choose lower fat like feta, or omit to make it clean)
- 4 whole wheat burger buns
-In large bowl, add ground turkey, balsamic vinegar, onion, garlic salt and pepper.
-Work lightly with hands until well blended.
-Heat grill on medium heat. In case your cheese starts to ooze out, a good preventative measure would be to line the grill with some non stick foil, poked with holes for drainage.
-Divide meat into four portions.
-Remove 2/3 of each portion and flatten into 4-5 inch patties.
-Place 1 slice of fontina and two artichoke heart quarters in middle of each patty.
-Lightly flatten remaining 1/3 of each portion into 3-4 inch patties and place on top.
-Work lightly to flatten and seal all edges of patties.
-Cook over medium to medium-low heat *without moving* burger until bottom side is browned and cooked through, about 8 minutes.
-Turn burgers over and continue to cook until bottom side is browned and the burger is cooked through but not dried out about 8-10 more minutes.
-Remove from heat, place on bun and serve immediately.