A few confessions for today:
2. I piled sliced pickles on it AFTER the pictures you will see here tonight!
3. I do not count calories, nor am I concerned with that type of data.
(Please accept my apologies for not including that information when I share our meals!)
4. I used an ingredient that has ODD/unnatural ingredients tonight!
My house is known for these "stuffed burgers!" I am never allowed to make a burger without it being stuffed. If we are invited to grill at others' houses, I am asked to stuff the burgers. It is so easy! I have told people verbally about this stuffing process, but I am excited to share the steps in images so maybe others will actually try to STUFF their next grilled burger!
I used a lb. of ground turkey and made three burgers. I guess you can call these burgers 1/3 lb. patties!
I added half a package of Lipton's Beefy Onion Soup mix to the ground meat.
I mixed the dry soup mix into the meat...btw...ground turkey has a really weird, sticky texture, so make sure to do this right out of the frig or you will not be able to form the hamburger patties.
Let that sit in a bowl in the frig again for a few minutes while you prepare the "stuffing" ingredients. Tonight, I chose to stuff with bell pepper and mushrooms! You can stuff your burger with anything your little heart desires. I have done TONS of different things including shredded cheese, bacon, onions, bell pepper, mushrooms, black olives...but you could stuff anything your family likes on a burger. I guess you could put pickles on the inside instead of on top of your burger! hehehehehehe
I stuff raw ingredients, except bacon. When I use bacon, I cook the bacon and crumble before stuffing. I always try to chop the ingredients into small bits to insure that the veggies will cook while the burgers are on the grill!
Next, make two THIN patties with the meat. These patties should be made with the total amount you want to use to make ONE burger. Make sure to make both patties and lay one aside. Top one of the patties with your stuffing.
Lay the second patty on top of the stuffed ingredients and then start the motion of pressing the sides together to "hide" or "stuff" the veggies inside. Once you get the sides closed up, press the patty all around and you will never be able to tell there is a surprise inside! (sometimes I like to surprise my guests with a little bit of heaven in their mouth with the first bite of one of my burgers, but your grill master will need to know the secret in order for him/her to be careful when flipping the burgers!)
We also grilled asparagus with these burgers. You can see my tips for asparagus on the grill in a blog from last month. This has been a staple at the Deaver house since we have adopted our new way of life! I have refused to call it a diet! ;0)
White turkey meat should read about 160 degrees on a meat thermometer before you remove the heat. I believe 165 or 170 might be ideal, but the meat will rise 10 degrees even after you remove it from the grill. If you wait until 170, then you will have dry, over-cooked meat!
And wha laaa...you have stuffed burgers! They are amazing! We opted out of a bun this evening. Sometimes we have at least the bottom bun! We used a bed of lettuce, topped the burgers with a slice of pepper jack cheese and 1/4 of an avocado each, and threw a few grape tomatoes on the plate for a few more veggies for the day! Remember we try to eat 5 servings of vegetables a day!
ENJOY!
