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low fat turkey burger stuffed with cream cheese

Recipe by
Andy Anderson !
Wichita, KS

Another day in the kitchen, and another Winter storm is on the way. Today’s fare is a low-fat turkey burger stuffed with cream cheese and a slice of tomato, served on a bed of fresh bib lettuce, and topped off with a dollop of lime/adobo mayo. I had one pound of ground turkey in my test kitchen fridge, so I had four chances to get it right. I got what I think is a good moist burger on the forth try. So, you ready… Let’s go into the kitchen.

yield 1 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For low fat turkey burger stuffed with cream cheese

  • THE BURGER
  • 4 oz
    lean ground turkey, freshly ground
  • 1/8 tsp
    ground cumin
  • 1/8 tsp
    paprika, hot or mild, your choice
  • 1/8 tsp
    black pepper, freshly ground
  • 1/8 tsp
    onion powder
  • 1/8 tsp
    cocoa powder, unsweetened
  • 2 Tbsp
    panko breadcrumbs
  • 1/2 tsp
    worcestershire sauce
  • 1/2 tsp
    apple cider vinegar
  • 2 Tbsp
    olive oil, extra virgin, divided
  • 1 Tbsp
    scallions, finely chopped
  • 2 Tbsp
    white button mushrooms, finely chopped
  • THE FILLING
  • 2 oz
    low-fat cream cheese
  • 1 pinch
    cayenne pepper, or to taste
  • 1 slice
    fresh tomato
  • THE DRESSING
  • 2 Tbsp
    low-fat mayonnaise, or veggie-naise
  • 1/2 tsp
    limejuice, freshly squeezed
  • 1/4 tsp
    adobo sauce, or to taste
  • 1 pinch
    kosher salt, or to taste
  • ADDITIONALS
  • bib lettuce, for garnish

How To Make low fat turkey burger stuffed with cream cheese

  • 1
    Combine the ingredients for the filling (minus the tomato slice), and set aside.
  • 2
    Combine the ingredients for the dressing, and set aside.
  • 3
    Place 1 tablespoon of the olive oil in a sauté pan over medium heat.
  • 4
    Add the scallions, and mushrooms, and then sauté until soft, about 4 to 6 minutes. Do not let them burn.
  • 5
    Remove pan from heat and allow to completely cool.
  • 6
    Combine all the ingredients for the burger into a small bowl.
  • 7
    Chef's Note: If you want to add a bit of salt, wait until you are ready to cook it and sprinkle the salt on the outside before placing into the pan.
  • 8
    Chef’s Note: When adding the scallion/mushroom mixture, include the olive oil from the pan.
  • 9
    Very gently mix the ingredients until fully combined.
  • 10
    Chef’s Note: The more you mix the ingredients the tougher the burger will be, so be careful.
  • 11
    Take half of the mixture and form into a patty, about 4 inches in diameter, and 1/2 inch thick.
  • 12
    Chef’s Tip: If presentation is important to you, then you might want to form the patty using an egg ring or large salad ring. Remember, we eat first with our eyes.
  • 13
    Spread the cream cheese over the top of the patty, but leave a 1/2-inch border all round.
  • 14
    Add the slice of tomato.
  • 15
    Cover with the remainder of the turkey mixture, and press to seal.
  • 16
    Place a rack in the middle position, and preheat the oven to 375f (190c).
  • 17
    Add the remaining tablespoon of olive oil to an ovenproof sauté pan over medium heat.
  • 18
    When the pan is heated, add the burger, and cook for 3 to 4 minutes, or until lightly browned.
  • 19
    Gently flip and cook for an additional 3 to 4 minutes.
  • 20
    Finish the burger, by placing the pan in the preheated oven for an additional 8 to 10 minutes.
  • 21
    Chef’s Note: The internal temperature of the burger should be 165f (74c).
  • 22
    Place the bib lettuce on a plate, place the burger on top, and garnish with the dressing. You might want to add a side of sweet potato fries: https://www.justapinch.com/recipes/side/side-potatoes/oven-baked-sweet-potato-fries.html
  • 23
    Keep the faith, and keep cooking.
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