Subj : Back 2 Skool Dinners - 12
To   : All
From : Dave Drum
Date : Wed Sep 11 2024 02:44 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cheddar-Stuffed Turkey Burger w/Avocado
Categories: Poultry, Cheese, Breads, Fruits
     Yield: 4 Servings

 1 1/4 lb Lean ground turkey
     1 ts Kosher salt
   1/2 ts Black pepper
     1 ts Dried parsley
     1 lg Egg; lightly beaten
     1 tb Milk
     2 tb Butter; more for cooking
     5 sl (1 oz ea) sharp Cheddar or
          - horseradish Cheddar
     4    Hawaiian hamburger buns
     2    Firm-ripe avocadoes; thin
          - sliced
          Mayonnaise or other burger
          - toppings (pickles, lettuce
          - tomato, mustard)

 The secret to keeping lean turkey juicy as a burger?
 Adding fat. The burgers in this recipe, stuffed with
 cheese and a bit of butter, are moist, flavorful and,
 best of all, hold together and flip easily.

 Combine the turkey, salt, pepper and parsley in a large
 bowl and mix with a fork or clean hands to season
 evenly. Add the egg and milk and stir to combine.

 Divide the meat into four portions with damp hands and
 gently pack into four round patties, about 3/4" thick.
 (It will feel very sticky because of the egg, which
 helps burgers hold their shape as they cook.) Place
 burgers on a parchment-lined baking tray or plate. Cut
 the butter into slices and 1 slice of the cheese into 4
 thin squares, about 1" across. (The butter and cheese
 should be the same size.) Press a piece of each into the
 center of each burger. Shape the meat around it to cover
 across the top. Refrigerate for 10 minutes while you
 prepare the griddle.

 Heat a flat-top griddle or cast-iron skillet over
 medium-high heat. Add enough butter just lightly coat
 the griddle or pan. Add the burgers to the griddle and
 cook until browned and just cooked through and a
 thermometer inserted into the meat (not the cheese in
 the center) reaches 165 degrees, about 4 minutes per
 side. In the final 2 minutes of cooking, add the
 remaining 4 cheese slices to the burgers, to melt.

 Remove the burgers from the heat and layer onto the buns
 with the avocado and any other burger toppings you
 desire. Serve warm.

 by Sarah Copeland

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... "Aspire to be authentic." -- Yann Martel
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