Mushroom Cheese Stuffed Siracha Chive Stuffed Turkey Burgers
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
240 kcal
-
Course
Main Course
-
Cuisine
American
Mushroom Cheese Stuffed Siracha Chive Stuffed Turkey Burgers
Description
The turkey mixture includes garlic powder, onion powder, black pepper, kosher salt, sriracha for heat, chopped chives for freshness, and steak sauce for umami. Cooking the mushrooms with garlic in olive oil and cooling them before assembly prevents the cream cheese from melting prematurely. The cream cheese disks add a rich, soft center while the fontina cheese contributes a mild melt and flavor contrast.
By layering a patty, cheese, mushroom mix, and another patty, then sealing edges carefully to encase the filling, the burger achieves a moist interior with flavors spread evenly throughout. The combination of spicy sriracha and creamy cheese balances well with savory turkey and mushrooms.
This recipe offers a flavorful twist on traditional turkey burgers with a stuffed element that keeps the patties moist and adds texture. It is suitable for grilling or pan-frying, depending on preference. Using ground beef instead of turkey is a possible substitution.
Ingredients
- 1 lb ground turkey Shady Brook Farms brand
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 tbs garlic powder
- 1 tbs onion powder
- 2 tablespoon Sriracha sauce
- 2 Tbs chives chopped
- 2 tablespoon steak sauce
- 8 baby bella mushrooms small
- 1 clove garlic minced
- 1 tbs olive oil
- 4 tbs cream cheese very cold
- 6 tbs fontina cheese grated
- salt sprinkle
- black pepper sprinkle
Instructions
- In a medium bowl, gently mix together the turkey, salt, pepper, garlic powder, onion powder, Sriracha Sauce, chopped chives and steak sauce. Do not over mix. Pat into 8 disks that are approximately the thickness of half of a regular ¼ lb size burger. Set these in the refrigerator while you do the remainder of the steps.
- Rinse the baby bella mushrooms and cut the ends from the stems. Slice thinly. Mince the garlic. In a small frying pan on the stove top set on medium heat, lightly brown the mushrooms and garlic in the 1 tbs olive oil. Do not over cook. Do not allow the garlic to burn. When done, put in a small bowl and set aside to cool.
- Pat the cream cheese into disks that are 1 tbs in size each. Do not handle too much or the cream cheese will become too soft to work with.
- Remove the patties from the fridge and set the patties, cream cheese, fontina cheese, mushroom and garlic mixture out for assembly. Layer a turkey patty on the bottom followed by a cream cheese disk. Sprinkle 1 ½ teaspoon grated fontina cheese over the top of the cream cheese disk. Layer ¼ of the mushroom slices/garlic mix onto the cheese mix. Sprinkle lightly with salt and pepper. Place a turkey patty on the top and pat the two sides together. Use your finger to make a dimple in the center of the burger. Set the burger on a clean plate and repeat until you have 4 burgers. Place the plate in the freezer until ready to go on the grill.
- Preheat your grill to medium. Oil the cooking grate very well with vegetable oil. When the grill comes to temp, gently set the burgers on the grill. Do not try to move the burgers before they have cooked well and will release from the grill - about 5-6 minutes. Turn and cook another 3 minutes on the other side. Do not over manipulate the burgers.
Notes
- You may substitute ground beef for the ground turkey if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
