burger

Yes. That’s a mouthful of a title for a recipe… but I seriously considered adding additional descriptions.

When you taste something like this… you just want to talk about it. You want to describe it well. You want to make sure everyone else can taste it through your words.

Seriously, with this burger, there are almost no words.

Flavorful. Mediterranean. Italian. Tomatoey. Charred. Melty. Gooey. Satisfying. Sweet. Savory. Amazing. Fresh. Summery.

Those are just a few of the words I came up with for this recipe from Iowa Girl Eats. As always, I made a few modifications to make it work with what I had in the refrigerator… but this burger is my new go-to. I only made one, but I’ll tell you… I can’t wait to make my next one.

Oh, and where’s the bun? Don’t care. Didn’t need one. (Yes, it’s still me talking…) While I love my bread, this burger stands alone in the most delicious way. TRY IT and then give me some words for how it tastes. I know I missed a few….

Bruschetta Turkey Burgers Stuffed with Babybel Light Cheese

From Iowa Girl Eats via Peanut Butter Fingers

Serves 1

INGREDIENTS

Bruschetta Ingredients

1 Roma tomatoes, chopped

1/2 tsp. garlic, minced

1/2 tsp. extra virgin olive oil

3/4 tsp. balsamic vinegar

1 heaping Tbsp. fresh basil, julienned

Salt & pepper, to taste

Burger Ingredients

4 oz. 99% lean ground turkey breast

1/4 tsp. dried basil

2 tsp. reduced fat parmesan cheese

1 wheel Mini Babybel Light Cheese

salt and pepper

1/4 cup balsamic vinegar

INSTRUCTIONS.

1. Combine all bruschetta ingredients in a small bowl, and refrigerate for at least 30 minutes. Taste and adjust seasonings accordingly.

2. In a large bowl combine turkey, salt, pepper, basil and parmesan cheese. Divide mixture into 2 portions.

3. Line a peanut butter jar lid with foil, then plastic wrap and press 1 portion of the turkey mixture into the lid. Add your cheese wedge into the middle, then top with another portion of turkey. Press down to seal, then invert the patty onto a plate. Note: I used a food mold and it had the same effect. It was a LOT less messy than stuffing burgers as I normally do, and made them uniform! Great technique!

4. Grill burgers for 4-5 minutes on each side, until done. Note: The cheese was oozing out of mine because I smashed it down a little with a spatula… still delightful!

5. For balsamic glaze: 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. Note: I used pre-prepared balsamic glaze, as I had it on hand.

6. Top grilled burgers with bruschetta and drizzle with balsamic glaze.

7. Prepare your tastebuds.

Per entire recipe serving:

CAL 314; CARB 20g; FAT 10g; PROT 35g; FIB 2g; WW Points Plus: 8

KG's Chicken Amore with Roasted Green Beans

Veggie Appetizer Pizza

Jenny Craig Volumizing: Chicken Fajita Quesadillas

Last month, I was contacted by Laughing Cow Cheese stating that they wanted to send me some products to experiment and create recipes with…

Being a HUGE fan of Laughing Cow Cheese, I instantly said yes and eagerly awaited the arrival of my “mystery box” of cheese! When it arrived, I couldn’t wait to break into it and see what flavor I would be working with.

They sent me French Onion flavor, which is one I haven’t cooked with as much as the others. I was excited to jump in and create a few fun recipes with this new flavor, the first of which I’ll share with you today. Laughing Cow Cheese wedges weigh in at just 35-calories per wedge, which makes it completely guilt-free!

I’ve wanted to experiment with caramelized onions for some time and felt like this recipe would be the first way to try out my first batch. And, without further ado, please find my first recipe using the French Onion Laughing Cow cheese. I hope you love it as much as I do!

French Onion Cheese-Stuffed Turkey Burgers

INGREDIENTS

1 onion, thinly sliced

¼ cup fat free beef broth

4 oz. lean ground turkey

1 wedge Laughing Cow Cheese French Onion flavor

cooking spray

salt

pepper

spinach leaves

80 calorie bun

INSTRUCTIONS

1. Slice your onions thinly.

2. Prepare a pan with cooking spray and add your onions at medium heat. Generously salt the onions immediately, as the salt will help them to sweat and caramelize.

3. Cook the onions until they start to brown, stirring frequently. If they start to stick to the pan, add the beef broth. Even if they don’t start to stick, add the beef broth. It will cook off quickly.

4. Once onions are beautifully caramelized, remove from the heat and set aside.

5. Place ground turkey in a small bowl and season with salt and pepper. Take half of the turkey and form it into a burger.

6. Slice the Laughing Cow cheese horizontally, and smash half of a wedge into the center of the burger you just made.

7. Add about 1 ½ Tbsp. caramelized onions on top of the cheese. Save the remaining onions to add to dishes you make later this week.

8. Take the remaining raw turkey and cover the cheese/onion mixture, sealing the burger on the edges.

9. Cook your burger on a grill pan, or on a George Foreman grill, seasoning with salt and pepper on both sides prior to cooking. Cook thoroughly until done all the way through.

10. While the burger is cooking, prepare your bun. Spread the remaining wedge of Laughing cow on the bun and add spinach leaves. Note: I would have added tomato slices, if I had them…

11. Remove burger from the stove when done, assemble your burger, and get ready to be amazed.

I paired my burger with oven baked fries and Heinz Balsamic Ketchup. REALLY delicious!

Per Serving:

CAL 285; CARB 21g; FAT 6g; PROT 37g; FIB 2g; SOD 410mg

If you love Laughing Cow Cheese like I do, here’s a few more NTTC recipes you should consider trying as well all made with Laughing Cow cheese wedges:

Laughing Cow Stuffed Turkey Burgers

Volumized Jenny Craig Rising Crust Pizza

Garlicky Spinach with Laughing Cow Cheese

Garlic Mashed Cauliflower

Cheese and Crackers

Jenny Craig Chicken Tomatillo Stuffed Peppers

Jenny Craig Chicken Fajita Quesadilla

Note: The Laughing Cow® provided me with the cheese product for this review; however, the recipe and all the opinions expressed above are my own.

Hoisin-Lime Pork Lettuce Wraps

Miss American Thigh

Beef Tenderloin with Mushroom Gravy