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Antipasto-Stuffed Turkey Burgers

Antipasto-Stuffed Turkey Burgers

Photo by Deb Lindsey for The Washington Post

This juicy burger is an antidote to the typical uninspired, deck-of-cards-size turkey patty. By stuffing the lean meat with flavorful vegetable fillings, you add volume, taste and nutrition — plus, a little cheese in the center lends a luxe, melty quality.

The recipe takes flavor cues from a classic antipasto platter with roasted peppers, marinated artichokes, green olives and mozzarella cheese. But feel free to improvise. The burgers also can be cooked on the grill.


3 tablespoons chopped roasted red peppers, drained and rinsed if jarred
3 tablespoons chopped marinated artichoke hearts
2 tablespoons chopped pitted green olives
3 tablespoons shredded part-skim mozzarella cheese
1 1/4 pounds extra-lean or lean ground turkey breast
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1/4 teaspoon salt


For the burgers: Toss together the peppers, artichokes, olives and mozzarella in a medium bowl; this will be the burger filling.

To make the patties, shape the ground turkey into 4 rounds of equal size. Form each of those into 2 equal-size patties (for a total of 8). Spoon the filling onto 4 of the patties in equal amounts. Top with the remaining patties, working the meat around the edges to seal the burgers closed. (The burgers will be 4 to 5 inches in diameter.) Season on both sides with the salt and pepper.

Grease a nonstick skillet or nonstick grill pan with cooking oil spray; heat over medium heat. Once it’s hot, add the burgers and cook for 5 minutes, then turn them over and cook for 3 to 5 minutes, until they are lightly browned and the meat is cooked through.

For the spread: Whisk together the tomato paste, balsamic vinegar and salt in a small bowl.

Serve the burgers on butter lettuce leaves, or on whole-grain buns topped with lettuce, tomato and a few basil leaves.

Makes 4 servings

Per serving (burger and spread only): Calories 290; Total 19g (Saturated Fat 5g); Cholesterol 115mg; Sodium 480mg; Total Carbohydrates 3g; Dietary Fiber 1g; Protein 26g

Copyright 2016 Ellie Krieger All rights reserved


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