Skip to main content

Cheddar-Stuffed Turkey Burgers

Image may contain Burger and Food
Photo by Audrey Johns

I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center. Instead of working against the ingredients, I work with them.

Read More
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.