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Inside-out cheeseburgers

Serves 4 Servings
Serves 4 Servings


  • 1 (20-ounce) package ground turkey (at least 90 percent lean)
  • 1/4 cup ketchup
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • 4 ounce 2 percent reduced-fat block cheddar cheese, cut into 4 (1-ounce) slices
  • Chef notes

    My burgers are made with lean ground turkey (in place of fatty ground beef) and reduced-fat cheese, so they have less than a third of the fat of a traditional cheeseburger and considerably more protein. Serve these up with whole wheat hamburger buns or English muffins and pile ’em high with lettuce, tomato slices, and pickles (or any other veggie toppings your kids like). The “cheese surprise” is always a big hit!


    Baking Directions:

    In a large bowl, mix ground turkey, ketchup, mustard and garlic powder until thoroughly combined.

    Form the meat mixture into eight large, thin patties.

    Place a slice of cheese in the center of one patty.

    Top the cheese with a second patty.

    Crimp the edges of the two patties together, working your way around the cheese, so that the cheese center is completely enclosed.

    (Make sure you seal the patties well so the cheese doesn’t ooze out during the cooking process.)

    Repeat this process to form three more burgers.

    Grill, pan sauté, or broil the patties until cooked through, 5 to 7 minutes per side.

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