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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cheddar-Stuffed Turkey Burger w/Avocado   
    Categories: Poultry, Cheese, Breads, Fruits   
         Yield: 4 Servings   
       
     1 1/4 lb Lean ground turkey   
         1 ts Kosher salt   
       1/2 ts Black pepper   
         1 ts Dried parsley   
         1 lg Egg; lightly beaten   
         1 tb Milk   
         2 tb Butter; more for cooking   
         5 sl (1 oz ea) sharp Cheddar or   
              - horseradish Cheddar   
         4    Hawaiian hamburger buns   
         2    Firm-ripe avocadoes; thin   
              - sliced   
              Mayonnaise or other burger   
              - toppings (pickles, lettuce   
              - tomato, mustard)   
       
     The secret to keeping lean turkey juicy as a burger?   
     Adding fat. The burgers in this recipe, stuffed with   
     cheese and a bit of butter, are moist, flavorful and,   
     best of all, hold together and flip easily.   
        
     Combine the turkey, salt, pepper and parsley in a large   
     bowl and mix with a fork or clean hands to season   
     evenly. Add the egg and milk and stir to combine.   
        
     Divide the meat into four portions with damp hands and   
     gently pack into four round patties, about 3/4" thick.   
     (It will feel very sticky because of the egg, which   
     helps burgers hold their shape as they cook.) Place   
     burgers on a parchment-lined baking tray or plate. Cut   
     the butter into slices and 1 slice of the cheese into 4   
     thin squares, about 1" across. (The butter and cheese   
     should be the same size.) Press a piece of each into the   
     center of each burger. Shape the meat around it to cover   
     across the top. Refrigerate for 10 minutes while you   
     prepare the griddle.   
        
     Heat a flat-top griddle or cast-iron skillet over   
     medium-high heat. Add enough butter just lightly coat   
     the griddle or pan. Add the burgers to the griddle and   
     cook until browned and just cooked through and a   
     thermometer inserted into the meat (not the cheese in   
     the center) reaches 165 degrees, about 4 minutes per   
     side. In the final 2 minutes of cooking, add the   
     remaining 4 cheese slices to the burgers, to melt.   
        
     Remove the burgers from the heat and layer onto the buns   
     with the avocado and any other burger toppings you   
     desire. Serve warm.   
        
     by Sarah Copeland   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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