Saturday, May 14, 2011

Mozzarella-Stuffed Bruschetta Turkey Burgers with Balsamic Glaze

If you haven’t heard of the blog Iowa Girl Eats, I suggest you check it out. I really like this blog for the quick, easy and healthy recipes, new workout ideas and the interesting stores that come along with!
When I saw this recipe by Iowa Girl Eats, featured as a quest post on another blog, Peanut Butter Fingers, I fell in love with the idea right away and couldn’t wait to make it.
A few days later, I did just that! We had most of the ingredients already, so it was really easy to put together. Bryan mixed up the meat and put the burgers together (ie: stuffed them) while I made the bruschetta and pretty soon we were sipping on our wine waiting for our dinner to be done on the grill! We already had a bunch of asparagus, and I had already planned on grilling that throughout the week, so it worked nice as a side dish!
This meal is super easy to put together and does not require a lot of cooking time, which is nice for hot summer days. Well, it wasn’t summer when we made these, but it was SUPER hot! This was the perfect light dinner for us, and I suggest you give it a try!!!
Mozzarella-Stuffed Bruschetta Turkey Burgers with Balsamic Glace
adapted from Iowa Girl Eats
Serves 4.
1 lb 99% lean ground turkey breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
1/4 cup parmesan cheese
1 cup finely shredded mozzarella cheese, divided
1 cup balsamic vinegar
5 Roma tomatoes, chopped
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
1/4 cup fresh basil, julienned
Salt & pepper, to taste
1. In a large bowl combine turkey, salt, pepper, basil and parmesan cheese. Divide mixture into 8 portions.
2. Line a peanut butter jar lid with foil, then plastic wrap and press 1 portion of the turkey mixture into the lid. Heap 1/4 cup mozzarella cheese into the middle, then top with another portion of turkey. Press down to seal, then invert the patty onto a plate. (We actually didn’t use this method due to our lack of a suitable size peanut butter jar lid, so Bryan did it by hand and it worked just as well). Continue until you have 4 burger patties.
3. Grill burgers for 4 minutes a side over medium-high heat.
4. For bruschetta: combine all ingredients, and refrigerate for at least 30 minutes. Taste and adjust seasonings accordingly.
5. For balsamic blaze: heat balsamic vinegar in a sauce pan over medium heat. Let simmer, and stir frequently, until the vinegar has reached the consistency of thin maple syrup.
6. Top grilled burgers with bruschetta and drizzle with balsamic glaze.

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