Happy Labor Day friends!
I love long weekends. The kids are more chill. Abdel is home. Which means I get to take a break from cooking. Here’s a shocker- Sometimes I just don’t want to cook. I’m allowed a few days off. I think I read it in the mommy/ wife handbook. Also having my darling husband home means he is going to grill something. Enter these juicy cream cheese stuffed burgers. I have made this same recipe with turkey, chicken and beef. So the seasoning on them is pretty adaptable.
Most of the grilled recipes on this blog are his. I will usually say man I would love some grilled wings/vegetables/pizza and he will totally execute it like a boss. Those jerk chicken wings- he did that! Those cilantro lime wings- he did those too! I season the meat and he creates magic on the grill.
I low key love holiday weekends because he is fully in grill mode. We usually have a ton of people over and nothing smells better than smoked meat and grilled vegetable. Everyone kinda gathers around the grill because it is kinda dramatic – the fire, the sounds, the smell and pretty much everyone can gauge when the first batch of food is ready to be served. My brother prides himself on always getting the first round of anything hot off the grill.
These burgers are so easy to whip up in a pinch and are so full of awesome flavors that you wouldn’t believe the 5 minutes it took to prep. They meet my burger standard test: Slightly charred on the outside, juicy on the inside and flavorful from the first bite. Enjoy!!
Peace and Love,
- 1 1/2 Lb Ground Turkey or Chicken
- 1 Teaspoon Garlic Powder
- 1 Large Onion Sliced thinly
- 1/2 Teaspoon Thyme
- 1/2 Teaspoon Cheyenne Pepper
- 4 Tablespoon Cream Cheese
- 1 Tablespoon Olive Oil and Butter
- Pinch of kosher salt and fresh black pepper
- 4 Hamburger buns
- 1 Romaine Heart Leaves Washed and spun dry
- 1 Sliced tomato
- 1 Red Onion
In a skillet add 1 tablespoon olive oil and 1-2 tablespoon butter. Allow the butter to melt but not burn. Add the onion and sprinkle with a pinch of salt. Allow the onions to caramelize by stirring occasionally- until golden brown. Set aside and allow to cool down a bit.
Combine the turkey, garlic powder, cheyenne pepper, thyme and caramelized onions. Divide the mixture into 4 equal parts. Insert the cream cheese medallion in the middle of the burger and cover with meat- Shape each burger into roughly 1 inch circles. Sprinkle each burger with a pinch of salt and pepper.
Stove top option:
Heat oil in a non stick skillet/grill pan over medium -high heat. Add burgers to skillet- don't over crowd the pan. Cover the pan and cook until the bottom of the burgers have browned (Approx. 4 minutes). Turn the burgers, cover and cook until that side is brown as well. Use a meat thermometer and insert it in the thickest part of the burger and it registers 165 degrees.
Soak the wood chips in water for 30 minutes. Heat coals in a charcoal grill until they glow bright orange and ash over. Brush the grates with oil to prevent the burgers from sticking sticking. Place the burgers on the gill and grill the burgers until golden brown and slightly charred on the first side, about 5 minutes for turkey and 4 minutes for chicken. Flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, until cooked- about 5 minutes on the second side. Use a meat thermometer and insert it in the thickest part of the burger and it registers 165 degrees.
Add the buttered rolls to the grill/pan and toast. Watch carefully not to burn. Remove the rolls and assemble burgers. Sandwich the hot burgers between the buns and serve immediately with desired toppings.