This Week's Recipe: Stuffed Turkey Burgers

[Amy Warren, LMHC / WQ Mag Columnist]

Even non-turkey burger lovers loved this recipe I adapted from the Neely's on Food Network (photo courtesy of Food Network). Everyone thought these were the best turkey burgers they've ever had. There are two secrets to their moistness: adding cheese to the middle of the raw patties and pressing the top of each patty with a thumb to lock in the juices.

Ingredients
•2 cloves garlic, finely chopped
•1/2 Vidalia onion, finely chopped
•1 1/2 pounds ground turkey
•2 teaspoons Dijon mustard
•1 teaspoon soy sauce
•Salt and freshly ground black pepper
•8 slices cheese (I used mozzarella)
•1 beefsteak tomato, sliced into 3/4-inch thick rounds
•Olive oil
•4 large onion buns or rolls
•Spicy Mayo Sauce,if desired (recipe follows)
•Lettuce

Directions:
Preheat grill over medium-high heat.

Add the garlic, onion, turkey, mustard, soy sauce, and salt and pepper, to taste, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 8 equal-sized balls and flatten them into patties. Lay 2 slices of cheese on 4 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out. Toast the buns on the grill and set aside.

Grill the burgers until cooked through, about 5 to 6 minutes per side. Transfer the burgers to the buns and top with Spicy Mayo Sauce, lettuce and tomatoes.

Spicy Mayo Sauce:
•1/2 cup mayonnaise
•2 tablespoons hot chili sauce (recommended: Sriracha)
•1/2 lime, juiced
Combine all the ingredients in a small bowl.

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[Amy Warren, LMHC / WQ Mag Columnist]

The original recipe called for the use of a wooden spoon. You could use any type of spoon. Some cooks prefer wooden spoons for their gentleness when stirring the food. I, however, have developed an affinity for silicone utensils in recent years.

[Val Filipski]

Sounds yummy - caution if you are watching your sodium intake! What are the benefits of using the wooden spoon to mix it?