For a day that started out as a 1, it sure pulled through and ended up being a perfect 10! Actually, I take that back. As I was driving home I decided the clear blue skies and dazzling sunshine deserved a 10, but downgraded the day to a 7 during my run after work, due to the dreadful humidity and only partial cloud coverage of the sun.
Still, 7s better than 1!
In other news, remember when I was featured in Q Magazine a couple months ago? Well, I was lucky enough to work with the publication again, and they featured an article I wrote – Three Things I’m Into This Month – in their July issue!
I had to wait until the article was published before I shared the recipe with you guys, so without further ado – here you go!
Mozzarella-Stuffed Bruschetta Turkey Burgers with Balsamic Glaze
For the Burgers:
1lb 99% lean ground turkey breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
1/4 cup shredded parmesan cheese
1 cup mozzarella cheese, divided
For the Bruschetta:
5 Roma tomatoes, chopped
2 cloves minced garlic
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
1/4 cup fresh basil, sliced
Salt & pepper, to taste
For the Balsamic Glaze:
1 cup balsamic vinegar
1. In a large bowl combine turkey, salt, pepper, basil and parmesan cheese. Divide mixture into 8 portions.
2. Line a peanut butter jar lid with foil, then plastic wrap and press 1 portion of the turkey mixture into the lid. Heap 1/4 cup mozzarella cheese into the middle, then top with another portion of turkey. Press down to seal, then invert the patty onto a plate. Continue until you have 4 burger patties.
3. Grill burgers for 3 to 3 1/2 minutes per side over medium heat.
4. For the Bruschetta: combine all ingredients, and refrigerate for at least 30 minutes. Taste and adjust seasonings accordingly.
5. For the 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.
6. Top grilled burgers with Bruschetta mixture and drizzle with balsamic glaze.
Oh yeah! I love that Bruschetta mixture and I LOVE that balsamic glaze!! The balsamic vinegar becomes so sweet as it reduces, and is left with just a bit of tang.
Let’s talk about the stuffage though…
I used finely shredded mozzarella cheese this time, and the ooze factor was seriously high.
I sure do hope you’ll try this burger recipe!
To go with, I heated up some store-bought twice baked potatoes in the oven.
Seriously creamy and cheesy. (Have I eaten enough cheese the past two days?! Sheesh!)
And some freshly steamed broccoli. That cancels out the cheese, me thinks.
This meal is such a hit – and EASY too. Super easy. Stuffing a burger takes no time at all, and has such a surprise “delight” factor. This made my night a 10!
Upgrading it to an 11 shall be these gummi bears sweetened with agave nectar that a friend of mine sent me all the way from California. Do my friends give the best gifts or what?!
They’re perfectly sweet and don’t give you sugar mouth. Ew, you know the wretched sugar mouth that eating too many gummy bears gives you? Not these babies!
I’m off to do a million things!
On a scale of 1-10, how would you rate your day?