1043. TURKEY BURGER stuffed with CRISPY BACON and CARAWAY HAVARTI

1 lb ground turkey
3 thick slices of bacon, cooked then crumbled
3 oz havarti, shredded or in small cubes
1/8 cup fresh parsley, chopped
2 tablespoons worchestershire sauce
kosher salt and freshly cracked black pepper

Add the crumbled bacon, shredded havarti, and chopped parsley to a bowl. Mix to combine. Set aside.

In a separate mixing bowl add the ground turkey, worchestershire, and a pinch of kosher salt and freshly cracked black pepper. Mix gently just until the worchestershire has been worked in. Try not to over mix the meat, this will lead to a tougher burger.

Separate the seasoned meat into three equal portions. Take one portion of the meat in your hand. Flatten the meat out into a patty and pressing into the center of the patty to form a dip. Place 1/3 of the cheese/bacon mixture into the dip in the patty. Work the edges around the stuffing up and over until the stuffing is completely encased in turkey. Try to work it into a flattened patty, avoiding a meatball-esque burger. Repeat this process two more times with the rest of the meat and fillings. Season the outside of the stuffed burgers lightly with salt and pepper. Grill the burgers over direct medium-high heat for about 4-5 minutes per side or until the patty is just cooked through. Allow the burgers to rest for a couple minutes before diving in. These burgers are great topped with sauteed red cabbage, mache, and dijon vinaigrette. Enjoy!


courtesy of: Amanda & Tyler, What We're Eating