Skip to main content

Cheddar-Stuffed Turkey Burgers

Image may contain Burger and Food
Photo by Audrey Johns

I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center. Instead of working against the ingredients, I work with them.

Read More
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.