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Stuffed Turkey Burgers

1 lb ground turkey
3 thick slices of bacon, cooked then crumbled
3 oz havarti, shredded or in small cubes
1/8 c. fresh parsley, chopped
2 tbsp 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 (recipes follow). Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Turkey Burger Stuffed w/ Crispy Bacon & Caraway Havarti
http://www.whatwereeating.com/recipes/turkey-burger-stuffed-w-crispy-bacon-caraway-havarti/

Tangy Sauteed Red Cabbage

1/2 head red cabbage, finely shredded
1 tbsp bacon drippings (can substitute with oil for a vegetarian dish)
1 tsp caraway seeds
1 1/2 tbsp red wine vinegar
kosher salt and freshly cracked black pepper

Preheat a frying pan over medium to medium-high heat. Add the bacon drippings to the pan. Once the pan is hot add the shredded red cabbage. Toss the cabbage around in the pan to cover with oil. Saute the cabbage until it begins to wilt and get tender, stirring frequently, about 5-10 minutes. Once the cabbage has started to wilt, add the caraway seeds then stir. Allow the cabbage to cook for about one more minute after you've added the caraway seeds, giving the seeds time to toast and release their oils. Next, deglaze the pan with the red wine vinegar, making sure to scrape up all the yummy bits that may have collected on the bottom. Once most of the red wine vinegar cooks away, after about a minute or two, season the cabbage with kosher salt and freshly cracked black pepper. Taste the cabbage. If the seasoning levels need to be adjusted, do so until properly seasoned to your own tastes. Serve hot. This cabbage is great as a side dish but also goes great as a topping for a burger or a hot dog. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Turkey Burger Stuffed w/ Crispy Bacon & Caraway Havarti
http://www.whatwereeating.com/recipes/turkey-burger-stuffed-w-crispy-bacon-caraway-havarti/

Dijon Vinaigrette

1/8 cup good dijon mustard
1 tbsp red wine vinegar
1/8 cup olive oil
kosher salt and freshly cracked black pepper

Add the dijon and red wine vinegar to a mixing bowl. Whisk until smooth. While continuously whisking slowly drizzle in the olive oil in a small stream until all the oil has been added and you are left with an emulsified vinaigrette. Season with salt and pepper to taste. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Turkey Burger Stuffed w/ Crispy Bacon & Caraway Havarti
http://www.whatwereeating.com/recipes/turkey-burger-stuffed-w-crispy-bacon-caraway-havarti/

Marinated Grilled Broccoli

1 lb broccoli florets
zest and juice of 1 lemon
1 tsp dijon
1/2 tsp honey
1/8 cup canola oil
kosher salt and freshly cracked black pepper

Add the lemon juice and zest, dijon, and honey to a mixing bowl. Whisk until thoroughly blended. While whisking constantly, drizzle in the oil in a slow stream to form a emulsified vinaigrette. In a large ziplock bag or mixing bowl toss together the broccoli and the vinaigrette. Let the broccoli marinate for at least five minutes before grilling. After the broccoli has marinated, season with kosher salt and freshly cracked black pepper. Grill over indirect heat for about ten minutes, or until the broccoli is tender yet still crisp and beginning to show some good grill marks. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Turkey Burger Stuffed w/ Crispy Bacon & Caraway Havarti
http://www.whatwereeating.com/recipes/turkey-burger-stuffed-w-crispy-bacon-caraway-havarti/