Grilled Stuffed Turkey Burger with Red Wine Pickled Red Onions
- 4 Servings
- 15 mins Prep Time
- 25 mins Total Time
Ingredients
- 1 lb. 85% Lean / 15% Fat Ground Turkey (however, use whatever lean point you prefer!)
- 4 slices white cheddar cheese
- ½ a yellow onion, finely chopped
- 1 tsp. salt
- ½ tsp. pepper
- 1 tbsp. garlic powder
- 1 tsp. paprika
- 1 tbsp. Worcestershire sauce
- 1 cup arugula
- 4 oz. goat cheese with garlic and herbs
- 1 heirloom tomato, sliced
- 4 brioche buns
Red Wine Pickled Red Onions
- ½ red onion, thinly sliced
- ¼ cup water
- ¼ cup red wine vinegar
- ¼ cup red wine
- 2 tbsp. sugar
- 1 tbsp. salt
-
Step 1
First heat the grill to high heat. Prepare the red wine pickled onions first by adding the water, vinegar, red wine and sugar, and salt to a saucepan. Bring to a simmer then remove from heat. -
Step 2
Place the sliced red onion in a bowl or mason jar and pour the vinegar mixture over the onions. Set aside while you prepare the burgers. -
Step 3
Place the ground turkey in a large mixing bowl and add diced onion, salt, pepper, garlic powder, paprika, and Worcestershire sauce. Incorporate well with hands or a wooden spoon. -
Step 4
Using a ¼ cup measuring cup, carefully form 4 thin patties and place on a sheet of parchment paper. -
Step 5
Take a slice of cheese and fold in half, then in half once more. You should end up with 4 small squares. Place this stack on top of one patty. Repeat for the remaining 3. -
Step 6
Using the remaining ground turkey mix, form 4 more thin patties and place on top of the cheese. Press the edges together and ensure the cheese is fully enclosed in the burger. -
Step 7
Begin grilling by greasing the grates with canola oil. Cook the burgers on the first side for 5 minutes, covered. Carefully flip them over and cook for an additional 7-9 minutes or until the temperature of the turkey has reached 165°F. -
Step 8
Remove and set aside to rest while you build the burger. On a brioche bun layer goat cheese, heirloom tomato, pickled red onion, the burger patty, and top with arugula. Enjoy!
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