Recipes - Turkey Recipes - Cheese-Stuffed Turkey Burgers Recipe

3 pounds ground turkey breast
1 to 2 jalapeño chilies, seeded and chopped
1 cup diced Monterey Jack cheese with jalapeño peppers
3/4 teaspoon pepper
1 1/2 cups Chunky salsa
12 hamburger buns, split and toasted
12 slices tomato
Additional salsa, if desired

1. Heat coals or gas grill. Mix turkey, chilies, cheese, pepper and 1 1/2 cups salsa. Shape mixture into 12 patties, each about 3/4 inch thick.
2. Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until no longer pink in center.
3. Serve on buns with tomato slices and additional salsa.

CheeseBurger Taco

1 (12-count) pkg. Old Paso Taco Shells
12 (2/3-oz) slices american-flavor pasteruized process cheese food
1 lb.ground beef
1 cup old el paso cheese n salsa
lettuce leaves
tomato slices
old el paso thick n chunky picante or thick n chuncky salsa

heat oven 350 f line each taco shell with 1 slice of cheese
arrange taco shells on baking sheets(cheese with fall to one sides) bake 5 to 7 minutes

In medium skillet brown ground beef drain..stir in cheese n salsa cook until heated through

to assemble place lettuce tomato and about 2 tablespoons cheesy beef in each taco shell ..
serve with picannnte or salsa

makes 12 tacos

Chicken Burgers With Onion-Dill Sauce

Serves/Makes: 4

3/4 lb. Ground skinless Chicken
Breast
1/4 cup Unseasoned Bread Crumbs
2 Tbs. chopped fresh dill or
1 1/2 tsp. dried dill
1/2 tsp. fresh thyme or 1/4 tsp.
dried
4 light buns

Mix ground chicken, bread crumbs, dill,
thyme well and make into patties.
Grease and preheat George Foreman Grill.
Grill patties until desired doneness.
(about 5 or 6 minutes).

Onion-Dill Sauce

2 Tbs. mayonaise
2 Tbs. plain yogurt
1 Tbs. finely chopped onion
1 Tbs. finely chopped dill
pickle
1 Tbs. fresh dill or 1 1/2
tsp. dried dill

Mix all ingredients, cover and
refrigerate until ready to serve.

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Hamburger Chowder

3/4 cup diced onion
3/4 cup minced green bell pepper
6 tablespoons fat
1 1/2 pounds ground beef
4 1/2 cups sliced potatoes
3 cups canned tomatoes
4 1/2 teaspoons salt
5 teaspoons flour
3/4 teaspoon chili powder
1/2 cup cold water

Sauté onion and pepper in fat. Add meat and cook 10 minutes. Cook
sliced potatoes in 3 cups water until tender. Add sautéed onion,
pepper and meat with canned tomatoes and salt. Bring slowly to a
boil. Stir in flour with cold water. Add chili powder and pour into
beef mixture. Stir until thickened. Simmer 10 minutes.

Serves 8 or more.

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Chorizo Burger  1 pound ground sirloin 1 pound chorizo sausage 1 tablespoon vegetable oil 1 medium onion, chopped 1 roasted red pepper, quartered 1 cup Ranch dressing 1 pinch powdered saffron 1 teaspoon Spanish paprika 1 tablespoon vegetable oil 3 medium onion, sliced 1 tablespoon brown sugar salt and pepper to taste 4 soft egg buns or brioche 1 tablespoon softened butter 4 ounces manchego cheese, grated  In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend. Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed. Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside. Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns. Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly. Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

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Skillet Goulash

INGREDIENTS:
1 lb Lean Ground Beef
1/2 cup Onion; Chopped, 1 Md
16 oz Tomatoes; 1 Cn
1/2 cup Celery; Chopped
1/2 cup Water
1 1/2 tsp Salt
1/4 tsp Pepper
1/8 tsp Basil Leaves
1/8 tsp Marjoram Leaves
1 1/2 cup Fine Noodles; Uncooked, 3 Oz
STEP BY STEP:
Cook and stir the meat and the onion in a large skillet until the meat is
brown.
Drain off the excess fat.
Stir in the tomatoes (with the liquid) and remaining ingredients, stirring
to break up the tomatoes.
Heat to boiling, then reduce the heat and simmer, covered, stirring
occasionally, until the noodles are tender, about 20 minutes.
A small amount of water can be added if necessary. Serve hot.

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ALL IN ONE CASSEROLE

Baked Hamburger Steak with Gravy
2  lbs. ground beef /chuck/round or sirloin
1/2 c. chopped celery
1/2 tsp. garlic salt
1 tsp. black pepper
1/2 c. chopped onion
1 large onion sliced and seperated into ringlets
1/2 c. chopped green pepper
2 eggs
Dash of Worcestershire sauce
Flour or meal
2-3  cans Golden mushroom soup  YOUR CHOICE GREAT OVER TATERS TOO
Preheat oven 350. Mix beef, pepper, celery, green pepper, onion, garlic salt,
eggs, and Worcestershire sauce. Form into patties; roll in flour or meal.
Place in 9x13 baking dish and  arrange sliced onions over each steak,the more the
better,pour mushroom soup over them. Bake about 1 hour. 

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Ingredients

1  LB Ground Beef
3  TBS Brown Gravey dry mix (this brings a nice flavor to the beef and thickens the sauce later)
1  15-16oz Enchilada sauce (I use mild)
1  can med-lg Black Olives (slice olives and save juice)
1/2  Med. Sweet or white onion (chopped)
1/2  LB White button mushrooms (sliced)
1/4  LB shredded Cheddar Cheese
1  Pkg 8-10 10inch Flour Tortillas

In large skillet, brown ground beef, sprinkle in the brown gravey while browning.
When brown, swirl a couple of paper towels around in the pan to soak up most of the grease and discard.
Add to the ground beef,  about 3/4 of the can of Enchilada sauce, olives, olive juice, onion, and sliced mushrooms.
Simmer for 5 or 10 minutes. In 10 X 10 inch casserole dish, sprayed with oil(pan spray), add a layer of enchilada sauce.
Put a Tortilla in the dish and lay a row of filling and a sprinkling of cheese across the center.
Roll the tortilla (yes, in the enchilada sauce on the bottom while rolling it up) and place seam side down in dish.
Continue until the dish is full, I can usually get 8 to 10 rolled in the dish.
Pour any remainder of enchilada sauce over the top and sprinkle with any remaining cheese. 

Note: This can be covered with foil and frozen for future use or cooked now!  If frozen, cook about 50-55 minutes at 350F.

Bake at 350F for about 25-30 minutes. The food is already cooked and just needs time to melt together.

SAUSAGE AND BEEF BURGERS

Serves: 10-12
Prep. time: 20 minutes

1 pound bulk pork sausage ( Your favorite brand)
2 pounds ground beef chuck
1/4 cup minced onions
2 cloves garlic — mashed with salt
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse-ground black pepper
Favorite burger toppings

In a large mixing bowl, combine all ingredients and
mix gently with hands. Form into 10-12 patties;
place on waxed-paper-lined sheet pan, cover and
chill at least 1 hour and up to 3 hours. Grill, broil or
fry in a skillet 5-6 minutes per side or to desired
doneness. Serve with everyone’s favorite toppings.

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Submitted by Big Al

BIG AL's GOBBLE/OINK BURGERS

1 pound ground turkey
2 one pound rolls mild pork sausage
3 eggs
1 onion chopped
1/2 bell pepper chopped
1 small pkg Pepperidge Farms seasoned Stuffing Crumbles
1 tablespoon worchestershire sauce
1 bottle Jack Daniels Cooking Sauce
1 onion sliced into thick slices

Mix all together  EXCEPT COOKING SAUCE---
mix with hands and blend well

Spray a 9X13 oven dish and form mixture into 1/2 pound patties 

Place in dish and top each patty with a thick slice of onion

Cover with foil bake at 350 for 30 minutes

Top with cooking sauce on each patty and cook uncovered
18--20 minutes

Drain any excess liquid and serve as a  meat  with sides  or on a
bun with favorite condiments.