Mozzarella Stuffed Bruschetta Turkey Burgers with Balsamic Glaze

Mozzarella Stuffed Bruschetta Turkey Burgers with Balsamic Glaze

I know, it's been a while since I posted.  I am on a health kick right now so am trying new recipes.  We had this one tonight and it was so, so good....and easy!  I am not usually a ground turkey kind of girl but these were very flavorful.  We used some bruschetta that I bought at Sam's Club but I am sure this homemade bruschetta is also amazing.

Mozzarella Stuffed Bruschetta Turkey Burgers with Balsamic Glaze
From Iowa Girl Eats Blog

Ingredients (makes 4 burgers)

For the burgers:

• 1 lb 99% lean ground turkey breast
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried basil
• 1/4 cup shredded parmesan cheese
• 1 cup mozzarella cheese, divided

For the Bruschetta:

• 5 Roma tomatoes, chopped
• 2 cloves minced garlic
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1/4 cup fresh basil, sliced
• Salt & pepper, to taste

For the balsamic glaze:

• 1 cup balsamic vinegar

Instructions

For the burgers:

• In a large bowl combine turkey, salt, pepper, basil and parmesan cheese. Divide mixture into 8 portions.
• Line a peanut butter jar lid with foil, then plastic wrap and press 1 portion of the turkey mixture into the lid. Heap 1/4 cup mozzarella cheese into the middle, then top with another portion of turkey. Press down to seal, then invert the patty onto a plate. Continue until you have 4 burger patties.
• Grill burgers for 3 to 3 1/2 minutes per side over medium heat.

For bruschetta mixture:

• combine all ingredients, and refrigerate for at least 30 minutes. Taste and adjust seasonings accordingly.

For the balsamic glaze:

• Heat balsamic vinegar in a sauce pan over medium heat. Let simmer, and stir frequently, until the vinegar has reached the consistency of thin maple syrup.
• Top grilled burgers with Bruschetta mixture and drizzle with balsamic glaze.

Mexican Meatloaf

I knew I'd forget to post Dagmar's recipes every day. :) Here goes another one...enjoy!

courtesy

Mexican Meatloaf

Dagmar Jewkes

1 1/2 lb. ground turkey

2 c. salsa

1/2 can tomato sauce, or diced tomatoes

1 pack stuffing mix for turkey or chicken

2 large eggs

Mix all ingredients together. Divide into a 12-muffin baking pan and bake for 15 minutes at 375 degrees- or until cooked through. Top with cheese or tomato sauce, if desired.

Broccoli Soup & Turkey Avocado Paninis

Broccoli Soup & Turkey Avocado Paninis

Dagmar Jewkes

For the Soup:

1 1/2 lbs. broccoli, cut into bite-sized pieces

6 bouillon cubes

1 quart water

2 cups milk

1/3 c. flour

1 to 1 1/2 cups shredded cheese

Cook the broccoli in the bouillon and water, stirring occassionally, until tender. Puree in blender with milk and flour (this will guarantee a smooth thickening of the soup). Put back in pan and cook slowly, until thickened. Add cheese until melted.

For the Paninis: (Makes 4 sandwiches)

4 slices of your favorite bread (or roll)

Mustard

Ranch dressing (light)

2 slices of cooked, crispy bacon

8-12 slices of turkey deli

1 avocado

Cheese

Spread a drop of ranch dressing and mustard on one side of bread. Cover with 1/2 slice of bacon. Add 2-3 slices of turkey, 4 thin slices of avocado (@1/4 avocado each), sprinkle cheese on top. Cook in oven at 375 degrees until desired browning occurs and cheese is melted.