I created my own pepperoni stuffed turkey burgers when I accidentally bought Italian seasoned ground turkey. I guess I could have just had Italian seasoned burgers, but I wasn’t in the mood. Pepperoni pizza burgers also weren’t for me, as I hate pizza sauce. I hope pizza sauce doesn’t take this personally; it’s actually tomatoes I hate. I don’t even like ketchup. Anyway, I’ve never found that particular ground turkey again, but I figured out how to season it myself, and now my husband and I will occasionally enjoy our own little Italian burger. If you have time to make ahead, they’re a great tailgating food too.
As far as using ground turkey over ground beef goes, that’s really up to you. I started using ground turkey in college because one of my roommates was (and still is) super into healthy eating. I’m not particularly careful about that, but unless ground beef seems absolutely necessary, I now prefer turkey. There’s only one reason for that. It’s less greasy. Unfortunately, less grease also means it’s a drier meat. Plus, you can’t cook it medium – it’s got to be done. So, feel free to use ground beef if that’s your thing. The important part of this burger is the pepperoni, so it should taste fine either way.
Pepperoni Stuffed Turkey Burgers
Ingredients (2-4 servings)
1 lb ground turkey
1 tbsp Worcestershire sauce
1/2 tsp Italian seasoning
1/4 tsp garlic salt
1/8 tsp pepper
- Mix all seasonings with ground turkey. You do not need to spend much time on this; in fact, it is better not to over mix it.
- Shape four-eight thin patties. They should be bigger than your bun. Four patties = two burgers.
- Place pepperonis to taste on half of the patties. Do not go all the way to the edge of the burger; you are going to need that edge for combining patties.
- Add mozzarella to taste on top of the pepperonis (or vice versa).
- Put one plain patty on top of each pepperoni/mozzarella patty. Use the outer edges to close up the burger so you can no longer see the mozzarella or pepperonis.
- Put the patties into individual plastic wrap. You can reshape here if you want to. Then put them in the fridge for a hour or two, or freezer for at least twenty minutes, and let them set.
- Grill your burgers. You should only need to flip once. Inside should be 160°F when they are done.
As I mentioned before, turkey meat can be a little drier than ground beef. I rely on Worcestershire and cheese to be my moisteners, but I’ve read that you can put in a little mayo or butter to help with it as well. Of course, that seems to me like it’s missing the point of using healthier meat, but to each her own. This is a pretty good article about making juicy burgers if you’re interested.
I usually only make two burgers out of a pound of turkey. Do they wind up being half a pound each? I don’t know. Maybe, sometimes. Other times I don’t let the patties sit long enough and part of it falls into my grill before I even start cooking. I call that a forced diet, frenzied style. I also like to use shredded mozzarella because I always have some on hand, but it might be less of a mess to simply cut a few slices off a block. Lastly, once my patties are in the wrap, I like to beat them down a little so they get thinner and easier to cook. That’s it! Go enjoy your pepperoni stuffed turkey burgers!