Mozzarella Stuffed Turkey Burgers
Submitted by happyzhangbo
Mozzarella stuffed turkey burgers hide a basil-mozzarella pocket inside lean turkey patties, topped with a quick sun-dried tomato marinara and served on toasted focaccia. A restaurant-style Italian burger for 4.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
50 minThese turkey burgers take the classic Caprese flavor trio (mozzarella, basil, tomato) and build it into a stuffed burger with a surprise melted cheese center. Two thin patties get sealed around a pocket of mozzarella and fresh basil, so slicing into the finished burger reveals molten cheese oozing over the bread.
The quick marinara is made from scratch with fresh roma tomatoes, chopped oil-packed sun-dried tomatoes, garlic, and basil. A short 8-to-10 minute simmer and a quick pulse in the food processor gives you a chunky, punchy sauce that tastes a hundred times better than anything from a jar. The sun-dried tomatoes are the move here. They concentrate umami in a way fresh tomatoes alone can’t match.
Crimping the patty edges matters. Seal them firmly or the cheese bursts out during cooking. Thin patties (⅜ inch thick) are ideal because thick ones take too long to cook through and dry out before the cheese fully melts.
Served on toasted focaccia with marinara spread both under and over the burger, this eats more like a restaurant entree than a casual burger. Knife and fork territory.
Chef Tips
- Use non-fat or part-skim mozzarella as called for. Full-fat fresh mozzarella releases too much water and the burger falls apart.
- Keep the cheese pocket small (about 1 tablespoon per burger) and centered. Overfilling leads to blowouts during cooking.
- Let burgers rest 2 to 3 minutes before serving so the molten cheese firms up slightly. Cutting too soon = cheese tsunami.
- Target 165°F (74°C) internal temperature. A thermometer takes the guesswork out of done-ness.
Variations
- Swap mozzarella for fontina, provolone, or gorgonzola for different cheese profiles.
- Add thin slices of prosciutto alongside the mozzarella in the pocket.
- Serve on brioche or ciabatta if focaccia isn’t available.
Ingredients
Directions
To prepare marinara:
Heat 2 teaspoons oil in a medium saucepan over medium heat.
Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes.
Stir in fresh tomatoes and any juices, sun-dried tomatoes, ½ teaspoon salt and ½ teaspoon pepper.
Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes.
Stir in basil and remove from the heat.
Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside.
To prepare burgers:
Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, ½ teaspoon pepper and ¼ teaspoon salt in a large bowl.
Gently combine, without overmixing, until evenly incorporated.
Form into 8 thin patties about 4-inches wide and ⅜ inch thick.
Combine ¼ cup cheese and basil and place an equal amount in the center of 4 patties.
Cover with the remaining patties and crimp the edges closed.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation).
Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Warm the marinara on the stove.
To assemble the burgers, spread 3 tablespoons of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese.
Grilling Variation:
To grill the turkey burgers, preheat a grill to medium-high.
Oil the grill rack.
Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
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