Recipe: Turkey Juicy Lucy

  • Updated: February 8, 2012 - 2:35 PM
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Slice a piece of cheese into quarters and sandwich between two burger patties.

Photo: Tom Wallace, Star Tribune

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TURKEY JUICY LUCY

Makes 4 burgers.

Note: For the more adventurous -- or adult -- tastebuds at the table, sub out the American cheese for a stronger variety, such as sharp Cheddar or a blue. From Meredith Deeds.

• 1 lb. ground turkey

• 4 slices American (2 percent) cheese (or 4 oz. grated Cheddar, pepper jack or crumbled blue cheese)

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1 tsp. olive oil

• 4 whole wheat hamburger buns, sliced in half

• Dill pickle slices

• Lettuce, sliced tomato, sliced onion, optional

Directions

Form the ground turkey into 8 balls. Press each ball into a thin patty. Cut or fold each slice of cheese into quarters. Stack and place in the center of 4 of the thin patties. Set another patty on top and pinch around the edges until it's well sealed. Season each side lightly with the salt and pepper.

Preheat oven broiler.

Heat the oil in a skillet over medium-high heat. Place the patties in the skillet and cook for 5 minutes per side. Don't press down on the burger or the cheese will ooze out.

Meanwhile, place the bun halves, cut side up, on a large baking sheet. Place 6 inches away from the broiler and cook until lightly browned, about 1 to 2 minutes.

Place the cooked burgers on the bottom half of buns. Top with dill pickles, and if you choose, lettuce, tomatoes, onion and condiments of your choice, and the top half of the bun.

Nutrition information per serving:

Calories 380 Fat 19 g Sodium 880 mg Carbohydrates 20 g

Saturated fat 6 g Calcium 360 mg Protein 31 g Cholesterol 84 mg

Dietary fiber 3 g Diabetic exchanges per serving: 1 1/2 bread/starch, 4 medium-fat meat.

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