This recipe has been starred in my Google reader since October 3, 2009. Every time I scrolled through my starred recipes I would think, “oh that looks good, I need to make it soon.” And it finally made it on to the menu plan this week! Artichokes are one of my all-time favorite “special” vegetables and stuffing a burger with artichokes and cheese just sounded perfect.
The verdict? I am glad that I made these burgers nine months after originally staring them! They were an awesome change from traditional burgers. The original recipe used fontina but suggested subbing feta. I had a big block of feta in the fridge so I went with that. The feta was delicious!
The only negative about the burgers is that they were a little hard to work with. The turkey was difficult to shape – the mixture seemed really wet. Brandon was concerned about getting them on the grill but they ended up grilling nicely and firming up.
Overall, I would recommend these burgers to anyone looking for a twist on traditional burgers or looking for a lower fat (or red meatless) option. We might try the burgers with ground chicken next time!
One Year Ago: Strawberry (or Cherry) Muffins
Artichoke and Feta Stuffed Turkey Burgers
(Recipe adapted from Proceed with Caution, originally from Good Things Catered)
Ingredients:
1 pound lean ground turkey
1 tablespoon balsamic vinegar
1/4 medium sweet onion, finely diced
1 large garlic clove, minced
Salt and pepper, to taste
2 artichoke hearts, quartered
4 ounces crumbled feta
4 burger buns
Directions:
Mix together turkey, onion, balsamic, garlic, salt and pepper in a medium bowl. Form three or four patties (depending on the size of your buns and keeping in mind that the burgers will cook down a bit on the grill). Place patties on a plate and remove the top third of them. Create a small well and place an artichoke heart quarter and one ounce of feta in the well. Replace the meat you removed on top of the filling and seal the edges.
Heat grill to medium. Cook burgers about 8-10 minutes per side, or until a thermometer registers at least 160 degrees. Be careful placing the burgers on the grill and try not to move them around much (so they keep their form).
Place on buns and serve.
Yield: 3 to 4 burgers
bakin' and eggs 