Coach Camron
04-18-2008, 02:20 PM
Mediterranean Stuffed Turkey Burgers
1 ¼ Lean Ground Turkey Breast
½ cup chopped sun-dried tomatoes (you can use either reconstituted or oil packed)
½ cup crumbled feta cheese
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons sun-dried tomatoes and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.
Serving suggestions: Top with your favorite hummus and serve over baby greens or serve on a whole-wheat roll.
Tips - Reconstituting Sun-Dried Tomatoes: In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain.
You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they're already soft, you don't have to reconstitute them. To use oil-packed, drain tomatoes from oil and use. Always be sure that those left in the jar are completely covered with oil, which may mean adding more oil as you use the tomatoes. Don't toss out that oil when you're done with the tomatoes. It has great flavor from the tomatoes and it is yummy in salad dressings or used for stir-frys and sautéing.
1 ¼ Lean Ground Turkey Breast
½ cup chopped sun-dried tomatoes (you can use either reconstituted or oil packed)
½ cup crumbled feta cheese
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons sun-dried tomatoes and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.
Serving suggestions: Top with your favorite hummus and serve over baby greens or serve on a whole-wheat roll.
Tips - Reconstituting Sun-Dried Tomatoes: In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain.
You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they're already soft, you don't have to reconstitute them. To use oil-packed, drain tomatoes from oil and use. Always be sure that those left in the jar are completely covered with oil, which may mean adding more oil as you use the tomatoes. Don't toss out that oil when you're done with the tomatoes. It has great flavor from the tomatoes and it is yummy in salad dressings or used for stir-frys and sautéing.