|Spicy Turkey Burgers with Pepperjack Cheese|
Red Gold sent me a few cans of their different tomato varieties along with accompanying recipe cards, all featuring burgers. We started with one of those recipe cards, swapped turkey for the beef, made a few other changes, and ended up with some of our favorite burgers to date.
Including diced tomatoes in the meat mixture adds a ton of moisture to the meat, which is great when you’re biting into a cooked burger, but leads to a bit of a precarious situation when you’re trying to cook the burgers. To avoid watching our burgers fall through the grates of our grill, Ryan first browned them in a pan on the stovetop before transferring them to the grill to finish them off. If you’re worried about moving them or simply don’t want to deal with the extra step, you can cook them entirely on the stovetop.
Don’t skip the melted pepperjack on top!
-1 egg, slightly beaten
-1 (14.5 oz) can Red Gold petite diced tomatoes with green chilies, drained well
-1 cup oats
-salt & pepper to taste
-4 slices pepperjack cheese
-ketchup for serving, if desired
1. In a large bowl, combine turkey, egg, tomatoes, oats, salt, and pepper. Mix well to combine and form into four patties.
2. Heat a skillet over medium high heat and grease with cooking spray. Cook burgers for 2-3 minutes per side, or until beginning to brown and hold together. Transfer burgers to a grill to finish cooking, or continue cooking on skillet until cooked through.
3. One to two minutes before finished cooking, top burgers with cheese and allow to melt. Serve burgers on buns with ketchup, if desired.