Low Fat Turkey Burger Stuffed with Cream Cheese
By
Andy Anderson !
@ThePretentiousChef
3
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.
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.
Ingredients
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THE BURGER
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4 ozlean ground turkey, freshly ground
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1/8 tspground cumin
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1/8 tsppaprika, hot or mild, your choice
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1/8 tspblack pepper, freshly ground
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1/8 tsponion powder
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1/8 tspcocoa powder, unsweetened
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2 Tbsppanko breadcrumbs
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1/2 tspworcestershire sauce
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1/2 tspapple cider vinegar
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2 Tbspolive oil, extra virgin, divided
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1 Tbspscallions, finely chopped
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2 Tbspwhite button mushrooms, finely chopped
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THE FILLING
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2 ozlow-fat cream cheese
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1 pinchcayenne pepper, or to taste
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1 slicefresh tomato
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THE DRESSING
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2 Tbsplow-fat mayonnaise, or veggie-naise
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1/2 tsplimejuice, freshly squeezed
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1/4 tspadobo sauce, or to taste
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1 pinchkosher salt, or to taste
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ADDITIONALS
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·bib lettuce, for garnish
How to Make Low Fat Turkey Burger Stuffed with Cream Cheese
- Combine the ingredients for the filling (minus the tomato slice), and set aside.
- Combine the ingredients for the dressing, and set aside.
- Place 1 tablespoon of the olive oil in a sauté pan over medium heat.
- Add the scallions, and mushrooms, and then sauté until soft, about 4 to 6 minutes. Do not let them burn.
- Remove pan from heat and allow to completely cool.
- Combine all the ingredients for the burger into a small bowl.
- 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.
- Chef’s Note: When adding the scallion/mushroom mixture, include the olive oil from the pan.
- Very gently mix the ingredients until fully combined.
- Chef’s Note: The more you mix the ingredients the tougher the burger will be, so be careful.
- Take half of the mixture and form into a patty, about 4 inches in diameter, and 1/2 inch thick.
- 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.
- Spread the cream cheese over the top of the patty, but leave a 1/2-inch border all round.
- Add the slice of tomato.
- Cover with the remainder of the turkey mixture, and press to seal.
- Place a rack in the middle position, and preheat the oven to 375f (190c).
- Add the remaining tablespoon of olive oil to an ovenproof sauté pan over medium heat.
- When the pan is heated, add the burger, and cook for 3 to 4 minutes, or until lightly browned.
- Gently flip and cook for an additional 3 to 4 minutes.
- Finish the burger, by placing the pan in the preheated oven for an additional 8 to 10 minutes.
- Chef’s Note: The internal temperature of the burger should be 165f (74c).
- 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 - Keep the faith, and keep cooking.
About Low Fat Turkey Burger Stuffed with Cream Cheese
Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy Healthy
