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Turkey Burger, Open-Faced and Stuffed

turkeyburger

Here is a turkey burger twist. They are open-faced, stuffed with surprises (onions, pickles and cheese) and topped with a crunchy slaw. A very fine comfort food to eat with a fork, and since they are baked, not fried, they are splatter-free and healthier too.

You need:

1 pound ground turkey
1 egg
1 tablespoon mustard
1 tablespoon ketchup
3 tablespoons minced onion
1-2 tablespoons chopped dill pickle
½ teaspoon each salt and pepper
4 ounces good melting cheese like cheddar, cut into 4 rectangles
4 slices of rye bread (or similar wholesome bread)
2-3 tablespoons olive oil

For the slaw:
2 cups coleslaw mix (or shredded cabbage)
1 teaspoon mayonnaise
2 tablespoons seasoned rice vinegar
1-2 tablespoon chopped herbs like parsley, arugula and chives
Salt and pepper to taste

To make 4 servings:

Preheat your oven to 400º.

Gently mix the turkey with the next six ingredients until well combined.

Place a piece of cheese on each piece of bread, then mound a quarter of the turkey on top of each.

Put the burgers onto an oiled baking sheet, then pop them into the middle of the oven and bake 25-30 minutes or until thoroughly cooked (internal temperature of 165º). If you want a little more color on the tops give them a minute under the broiler at the end.

Meanwhile slice the tomato and toss the slaw mix with the mayo, vinegar and herbs, then season with salt and pepper to taste.

When the burgers are cooked top them with a little magic sauce (recipe below), tomato slices and coleslaw. Enjoy!

Magic Burger Sauce

Magic sauce is just that, magic for your burger (I guess it could also be called condiment sauce, but that’s no fun).

You need:

1 tablespoon chopped dill pickle
1 tablespoon chopped red onion
1 tablespoon Dijon mustard
2 tablespoons ketchup
¼ cup low-fat mayonnaise
2 tablespoons smokey BBQ sauce (optional)

Mix it all together and dollop it on.

 
 

 

Join the Discussion

  • Lisa Reichenbach

    These look delicious!  I predict my children will go nuts for them.  Thanks for the idea and recipe!

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