Low Fat Turkey Burger Stuffed with Cream Cheese

Andy Anderson !


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.

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15 Min
20 Min



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
kosher salt
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


2 oz
low-fat cream cheese
1 pinch
cayenne pepper, or to taste
1 slice
fresh tomato


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


bib lettuce, for garnish


1Combine the ingredients for the filling (minus the tomato slice), and set aside.
2Combine the ingredients for the dressing, and set aside.
3Place 1 tablespoon of the olive oil in a sauté pan over medium heat.
4Add the scallions, and mushrooms, and then sauté until soft, about 4 to 6 minutes. Do not let them burn.
5Remove pan from heat and allow to completely cool.
6Combine all the ingredients for the burger into a small bowl.
7Chef’s Note: When adding the scallion/mushroom mixture, include the olive oil from the pan.
8Very gently mix the ingredients until fully combined.
9Chef’s Note: The more you mix the ingredients the tougher the burger will be, so be careful.
10Take half of the mixture and form into a patty, about 4 inches in diameter, and 1/2 inch thick.
11Chef’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.
12Spread the cream cheese over the top of the patty, but leave a 1/2-inch border all round.
13Add the slice of tomato.
14Cover with the remainder of the turkey mixture, and press to seal.
15Place a rack in the middle position, and preheat the oven to 375f (190c).
16Add the remaining tablespoon of olive oil to an ovenproof sauté pan over medium heat.
17When the pan is heated, add the burger, and cook for 3 to 4 minutes, or until lightly browned.
18Gently flip and cook for an additional 3 to 4 minutes.
19Finish the burger, by placing the pan in the preheated oven for an additional 8 to 10 minutes.
20Chef’s Note: The internal temperature of the burger should be 165f (74c).
21Place 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:
Oven-Baked Sweet Potato Fries
22Keep the faith, and keep cooking.

About Low Fat Turkey Burger Stuffed with Cream Cheese

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Low Fat, Dairy Free, Soy Free, Low Carb
Other Tags: Quick & Easy, Healthy