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.


☆☆☆☆☆ 0 votes

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
    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


  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:
    Oven-Baked Sweet Potato Fries
  23. Keep 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
Other Tags: Quick & Easy Healthy

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