My husband and I are burger connoisseurs. I’m sure I’ve mentioned that a time or two. Or fifty. I’ve even mentioned it here in this post from December. It seems everywhere we go, if there is a burger on the menu, we are going to try it. We’ve had everything from Bison burgers to veggie burgers, tofu burgers to fish burgers. We’ve had all types of pickles, tomatoes, various lettuces, wine reductions, onions, mushrooms, relishes, hundreds of cheeses, thousands of buns and bare naked burgers. We’ve tried Five Guys, Smash Burger, Burger Barn, Burger Boutique, and every bistro, pub, sports bar and gastropub within a 100 mile radius of our central location in seven states. We. Are. Serious. Burger. Lovers. It is safe to say we have consumed a herd of cows. Each. We have a problem.
That said, it makes perfect sense that we eat burgers at home. A lot of them. Like the “twisted burger” from December. LOVE that one. We also love this stuffed turkey one. Stuffed burgers are THE BOMB and this is no exception. Our turkey burgers are stuffed to the brim with pepper jack cheese, diced pineapple and white wine caramelized red onions. Place that on a warm brioche bun grilled with butter and it doesn’t get any better than that y’all!
We feel we are being eco friendly giving the cows a rest substituting turkey. The environment needs cows. I need cows. But right now, I just need another burger! Move over Wimpy… I’m giving you a run for your money!
Pepperjack and Pineapple Stuffed Turkey Burgers with Spinach Artichoke Sweet Potato Steak Fries
For the burgers:
- 1 1/2 pounds of ground turkey – This will give you (8) 4 oz. burger patties (you can make these smaller if desired, as you will use 2 patties for each burger)
- 1/2 pound Italian turkey sausage
- 1 tbsp. dried Thyme
- 1 tbsp. dried Basil
- 1 tbsp. dried Oregano
- 1/2 tsp. dry mustard
- Salt & pepper to taste
- 1/2 cup diced fresh pineapple
- 1 red onion – sliced
- 8 slices pepperjack cheese
- 1 cup white wine
- Brioche buns
- 1 stick Butter, divided
For the fries:
- 2 sweet potatoes cut into steak fries
- 1/2 cup olive oil
- Smoked Paprika
- Salt & pepper to taste
- 1 cup Spinach Artichoke Dip – Homemade or store bought
For the burgers: In a large mixing bowl, combine turkey, sausage and all herbs and spices. Mash with your hands to incorporate all ingredients. Blend as little as possible, but still making sure the spices are mixed throughout. Just like with beef, the more you work the meat, the tougher it will be. Form into eight four ounce patties or smaller if desired. You will use TWO patties for each burger.
Place a 1/2 stick of butter in a small skillet with the onions. Begin to caramelize the onions stirring frequently over medium heat. After they become a sweet, golden brown, add wine. Allow the wine to reduce at least five minutes. Sprinkle lightly with salt and pepper. Set aside.
Top 1/2 of the burger patties with 2 cheese slices of pepperjack cheese, pineapple and onions. Place a second patty on top of the filling on the first patty and begin to seal the edges of the two patties together by mashing with your fingers. Make sure you have a good seal so your filling doesn’t come out during grilling.
Grill your burgers as usual on a grill or stove top until done to your preference. If grilling on the stove, I cover my burgers with a lid to allow the steam to aid in the cooking process. Sometimes I also add more cheese on top of the burgers. I’m good like that. Spread butter on the inside of the buns and grill for a minute or so. Dress it with your choice of condiments. Enjoy!
For the fries: Cut sweet potatoes into steak fry wedges. Place on a baking sheet lined with parchment paper or greased. Drizzle with oil and sprinkle with Paprika, salt and pepper. Bake for about 30 minutes at 375 degrees or until tender and browned. Serve with a scoop of spinach artichoke dip. Enjoy!
Life is too short to eat ugly food. Bon Appetit y’all!