Savory Thyme & Wine-Stuffed Turkey Burgers with Roasted Peppers
Indulge in a gourmet experience with these Savory Thyme & Wine-Stuffed Turkey Burgers, masterfully crafted to melt in your mouth. Infused with fresh herbs and a hint of white wine, these burgers use lean ground turkey seasoned to perfection. Each patty conceals a delightful core of Monterey Jack cheese, which oozes with every bite. Topped with sautéed sweet Vidalia onions and earthy cremini mushrooms in a luscious white wine sauce, these burgers come together with roasted sweet red peppers and hearty sourdough bread to create a sinful yet satisfying meal. Perfect for lunch or a mid-day snack, these burgers will surely elevate your culinary adventures and leave you yearning for more!
N/A
Servings
550
Calories
18
Ingredients
Ingredients
ground turkey breast
1 1/4 lbs (use Mrs. G's product for quality)
kosher salt
1/2 teaspoon (plus more to taste)
fresh ground black pepper
1/2-3/4 teaspoon (plus more to taste)
white wine
3 tablespoons (use pinot grigio for flavor)
Dijon mustard
1 tablespoon (for seasoning)
grated Vidalia onion
1/4 cup (adds sweetness and flavor)
garlic clove
1-2 cloves (minced)
thyme
1 1/4 teaspoons (fresh, can use more to taste)
dried sage
1/2 teaspoon (for added depth)
breadcrumbs
1/3 cup (to bind the mixture)
Monterey Jack cheese
3 ounces (grated or chopped, for stuffing)
olive oil
1 tablespoon (for sautéing)
Vidalia onion
1 large (sliced into thin half rings)
sliced cremini mushrooms
2 cups (for the sauce)
white wine (for sauce)
1/3-1/2 cup (adds flavor)
butter
2 teaspoons (for finishing the sauce)
roasted sweet red peppers
4 halves (jarred)
sourdough bread
8 slices (thickly sliced, about 3/8 inch)
Instructions
1
In a large mixing bowl, combine the ground turkey, kosher salt, freshly ground black pepper, white wine, Dijon mustard, minced garlic, grated Vidalia onion, thyme, and sage. Gently mix until just combined, being careful not to overwork the meat.
2
Add the breadcrumbs to the mixture and fold in carefully until evenly distributed.
3
Divide the mixture into 8 equal portions and shape each into a 5-inch round patty, slightly thicker in the center. Add 1/4 of the cheese to the center of 4 patties and place the remaining patties on top. Seal the edges well and smooth the surface. If the patties are too soft, refrigerate for 10 minutes to firm them up.
4
In a medium skillet, heat the olive oil over medium heat. Once hot, add the sliced Vidalia onions and sauté for 5-7 minutes until softened and slightly caramelized. Season with a pinch of salt and pepper.
5
Stir in the sliced cremini mushrooms and 1/3-1/2 cup white wine, cooking for an additional 3 minutes while stirring occasionally. Finish the sauce by adding the butter and allowing it to melt and combine fully. Keep the sauce warm on low heat.
6
In a large, hot skillet, cook the stuffed burgers for 2 minutes on each side to achieve a golden sear. Pour in the remaining white wine and cook for another 1-2 minutes, or until the burgers are cooked through, reaching an internal temperature of 165°F.
7
While the burgers are cooking, toast the sourdough bread in a toaster or broiler until golden. Each slice will serve as the perfect base for your burger.
8
Assemble your burger by placing a roasted sweet red pepper half on each toasted slice of sourdough. Add the turkey burger on top, followed by a generous drizzle of the onion-mushroom wine sauce and a second slice of toasted sourdough to crown your creation.
9
Serve the burgers with a glass of crisp white wine and plenty of napkins for a delightful meal!
Nutrition Information
17.5
Fat
51.25
Carbs
32.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these Savory Thyme & Wine-Stuffed Turkey Burgers?
The main protein is 1 1/4 lbs of ground turkey breast, specifically recommended to use Mrs. G's product for quality.
How is the cheese incorporated into the turkey burger?
The turkey mixture is divided into 8 patties; 3 ounces of Monterey Jack cheese is placed in the center of 4 patties, and the remaining 4 patties are placed on top and sealed.
What type of cheese is used for the stuffing?
Monterey Jack cheese, either grated or chopped, is used to create the gooey center.
What variety of wine is recommended for this recipe?
A crisp white wine, specifically Pinot Grigio, is recommended for both the turkey mixture and the sauce.
How should the Vidalia onions be prepared for the burger topping?
One large Vidalia onion should be sliced into thin half rings and sautéed for 5-7 minutes until softened and caramelized.
What type of bread is used for these burgers?
The burgers are served on 8 slices of sourdough bread, thickly sliced to about 3/8 inch and toasted.
How do you prevent the turkey patties from being too soft to handle?
If the patties are too soft after shaping and stuffing, you should refrigerate them for 10 minutes to firm them up.
What temperature should the turkey burgers reach to be considered cooked through?
The turkey burgers should reach an internal temperature of 165°F.
How many calories are in one serving of this burger?
Each serving contains approximately 550 calories.
What is the protein content per serving?
The recipe provides 32.5 grams of protein per serving.
What ingredients are in the burger sauce?
The sauce consists of sautéed Vidalia onions, cremini mushrooms, white wine, and butter.
Are there any specific herbs used to season the meat?
Yes, the turkey is seasoned with 1 1/4 teaspoons of fresh thyme and 1/2 teaspoon of dried sage.
How do you assemble the final burger?
Place a roasted sweet red pepper half on toasted sourdough, add the burger, drizzle with onion-mushroom sauce, and top with a second sourdough slice.
What kind of mushrooms are used in the sauce?
The recipe calls for 2 cups of sliced cremini mushrooms.
Can I use dried thyme instead of fresh?
The recipe specifies fresh thyme for the best flavor, though you can use more to taste.
What is the purpose of adding breadcrumbs to the turkey?
Breadcrumbs are added as a binder to help the ground turkey mixture hold its shape.
How much fat is in each burger?
Each serving contains 17.5 grams of fat.
What type of peppers are used in this recipe?
The recipe uses 4 halves of jarred roasted sweet red peppers.
How long do you sear the burgers on each side?
The burgers should be seared for 2 minutes on each side to achieve a golden crust before finishing with wine.
What is the carbohydrate count for this recipe?
There are 51.25 grams of carbohydrates per serving.
Is there garlic in the turkey patty?
Yes, the mixture includes 1-2 cloves of minced garlic.
How much white wine is used for the sauce specifically?
Between 1/3 and 1/2 cup of white wine is used for the mushroom and onion sauce.
What kind of salt and pepper is recommended?
Kosher salt and freshly ground black pepper are recommended for the best seasoning.
Should the onion added to the raw meat be sliced or grated?
For the turkey patty mixture, the Vidalia onion should be grated.
What is the final step before serving?
The final suggestion is to serve the burgers with a glass of crisp white wine and plenty of napkins.
How much butter is needed for the sauce?
2 teaspoons of butter are used to finish the sauce and make it luscious.
Can I use a toaster for the sourdough bread?
Yes, you can use either a toaster or a broiler to get the bread golden brown.
How many total ingredients are required for this recipe?
There are 18 ingredients used in this recipe.
Why is it important not to overwork the turkey meat?
Mixing gently until just combined prevents the burgers from becoming tough or dense.
What gives the turkey burgers their 'gourmet' flavor?
The combination of fresh thyme, sage, white wine, Dijon mustard, and a gooey Monterey Jack center provides the gourmet profile.