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| 1 | lb ground turkey |
| 1/2 | cup Progresso® Italian style bread crumbs |
| 2 | tablespoons thinly sliced green onions |
| 1 | egg yolk |
| 2 | teaspoons chopped fresh sage leaves |
| 1 1/2 | teaspoons finely grated lemon peel |
| 1/2 | teaspoon Worcestershire sauce |
| 1 | teaspoon sea salt, preferably gray salt |
| Freshly ground black pepper |
| 2 | oz whole-milk mozzarella cheese, cut into 4 equal pieces |
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| 1/2 | cup Gold Medal® all-purpose flour seasoned with salt and pepper |
| 1 | cup Progresso® panko crispy bread crumbs |
| 1 | egg |
| Olive oil for frying |
| 1. | Heat oven to 350ºF. Place turkey in large bowl. Add remaining burger ingredients except cheese; work in gently by hand. Divide mixture into 8 equal pieces. Flatten each piece into round patty. Top 4 of the patties with a piece of cheese and then with second patty. By hand, press edges together to seal and make patties of even thickness. |
| 2. | On separate sheets of waxed paper, place seasoned flour and panko bread crumbs. In shallow bowl, beat egg lightly. Coat patties lightly with flour mixture, next dip into egg and then coat with bread crumbs, pressing crumbs gently onto patties. |
| 3. | Heat 10-inch ovenproof skillet over medium heat. Add enough olive oil until 1/8 inch deep. When oil is hot, add patties. Cook about 1 1/2 minutes until nicely browned, then turn and cook other sides 1 to 2 minutes or until browned. Place skillet with patties in oven; bake about 10 minutes until turkey is no longer pink in center. |
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| "These highly seasoned turkey burgers have a surprise inside: an oozing nugget of mozzarella. In Italy, polpettone are large meatballs, and you could certainly shape these into balls and simmer them in marinara sauce. Instead, I make them in a burger shape." |
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| Michael Chiarello serves these turkey burgers with his Radicchio Salad, also found on BettyCrocker.com. He serves any remaining dressing from the salad recipe over these burgers. |
Nutrition Information:
580 ( 280); 31g ( 8g, 0g); 190mg; 1170mg; 42g ( 1g, 3g); 33g 8%; 0%; 15%; 20% 3 ; 0 ; 0 ; 3 1/2 ; 3 1/2 3