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


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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

How to Make Low Fat Turkey Burger Stuffed with Cream Cheese


  • 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.

Printable Recipe Card

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

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