Cheddar-Stuffed Turkey Burgers

Ingredients for Cheddar-Stuffed Turkey Burgers

• 450g di carne macinata di tacchino

• 40g sharp cheddar, diced small

• 2 cucchiaini di salsa Worcestershire

• 1/2 cucchiaini di sale kosher

• 1/2 cucchiaini di pepe nero macinato fresco

• Spray di olio d'oliva

• 60ml caramelized onions

• 4 ciabatta rolls or whole wheat buns

• 4 cos leaves, halved

• 1 avocado, affettato

• Pickled jalapeño rings (optional)

• 40g Salsa Ranch Dip

• 1/2 clove garlic, minced

• 3 tablespoons minced fresh chives

• 2 cucchiai di prezzemolo fresco tritato

• 1/2 teaspoons minced fresh dill

• 1 cucchiaino di sale kosher

• 1 cucchiaino di pepe nero macinato fresco

• 475ml 0% Greek yoghurt

• 1 tablespoon white vinegar

• 60ml salsa

How to make Cheddar-Stuffed Turkey Burgers

Combine all the ingredients in a blender or food processor and blend until smooth. (If you don’t have a blender or food processor, just stir everything together in a bowl—the texture will be different but it will still be delicious.)

In a large bowl, combine the turkey mince, cheese, Worcestershire, salt, and pepper. Mix together with your hands until just combined—you don’t want tough burgers.

Divide the meat mixture into four portions and roll each into a ball. Place each ball on a large plate and squish it down into a flat patty. Press your thumb into the centre to create a little well. This will help the burgers keep their flat shape.Spray the grill with olive oil and heat it to medium heat. Grill the patties on direct heat for 5 minutes, covered and undisturbed. Flip once, cover, and grill for another 4 to 6 minutes, until cooked through.To assemble the burgers, smear the caramelized onions on the bottom half of each roll or bun. Top with cos and place a cooked patty on each. Add avocado slices and jalapeño rings, if using. Smear the top halves of the buns with Salsa Ranch Dip, then place them on the burgers and serve.

Avvertenza

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