Tuesday, May 24, 2011

Mozzarella-Stuffed Bruschetta Turkey Burgers with Sweet Balsamic Glaze

I started the gym again and after the pain I put myself through on that elliptical, I didn't want to just blow it on something super fattening.  I was in the mood for a nice satisfying dinner that was also healthy.  I saw this recipe on foodgawker,  last year and added it to my favorites.  I have been meaning to make it for some time now, and was glad I thought of it last night.   The recipe was easy to make, high in protein, low in carbs and full of fresh veggies.  I think this is going to make a comeback again real soon in my kitchen.

Recipe Adapted from Iowa Girl Eats, serves 6

For the burger:
2.5 lbs. lean ground turkey
1/2 cup shredded Parmesan cheese
1 tbsp. dried basil
1 tsp. dried oregano
2 garlic cloves, grated
1/2 red onion, grated
1 tsp. olive oil
6 tbsp. shredded mozzarella cheese
salt and pepper to taste

Begin by placing the ground turkey into a mixing bowl.  Add the Parmesan cheese, the basil, oregano, salt, and pepper to the bowl.  Next add in the grated garlic, onion and olive oil and combine well.   Form a thin patty and then place one tbsp. of the mozzarella cheese on top of the patty leaving a rim around the edge with no cheese.  Place some more of the burger mixture on top of the patty, covering the cheese and pinching the edges to lock in the cheese.  Place a non-stick skillet (one with a lid) on medium high heat and let the pan get hot.  Place the burgers in the pan and brown well.  Flip the burgers over and allow them to brown on the other side.  These burgers are sort of thick, but you'll have to cook them all the way through since you're using poultry.  An easy way to do this is to place the lid on the pan and bring the heat down to low.  Allow the burgers to cook undisturbed for 10 minutes.

For the brushetta topping:
8 Roma tomatoes, diced
1/2 cup diced red onion
2 garlic cloves, grated
2 tbsp. freshly chopped basil
1 tbsp. freshly chopped flat-leaf parsley
1 tbsp. balsamic vinegar
1 tbsp. extra-virgin olive oil
salt and pepper to taste ( I used lots of freshly grated pepper for this)

While the burgers cook, begin making the topping and balsamic glaze (recipe to follow).  Begin by dicing the tomatoes and adding them to a mixing bowl.  Finely dice the onions and add them to the bowl, along with the grated garlic clove.  Chop the parsley and basil and toss into the bowl.  Next add the olive oil, balsamic vinegar, salt and pepper and combine everything well.

For the Balsamic Glaze:
1  1/2 cup aged balsamic vinegar
1 tsp. olive oil
1 tbsp. dark brown sugar
1/2 of a  small garlic clove, grated
1 tsp. freshly ground pepper

Add all of the ingredients to a small saucepan and let it simmer on medium heat until it reduces to the consistency of maple syrup.  Assemble the burgers by placing the brushetta topping on top of each burger and then drizzling with the balsamic glaze.  I served this with a garlicky pea puree.


Jenna said...

This looks great! And congrats on having a recipe of yours featured on Tasty Kitchen this morning!

Rox said...

Thanks Jenna! It was so nice to see my recipe on there!

Kristin @ Iowa Girl Eats said...

Glad you enjoyed the burgers! You're right - it's nice for when you're craving something really flavorful, but also not too heavy. :)

pae said...

I am sooooo hungry now. That looks amazing!!

Eliana said...

Love the bright colors of this dish and the delicious combinatio of flavors. This is one rockin' meal.

HPM said...

Pinned! Can't wait to try this one!

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