The Munster Turkey Burger

With Memorial Day weekend right around the corner, it's definitely time to get those grills going if you haven't already. I mean, it is National Barbecue and Hamburger month. Over here, Mr. B grills year 'round. That's saying a lot considering we're in Ohio and most of the time the ground is covered in snow. If not snow, then barely above 40 degrees. But, of course, that has never stopped him from a burger or chicken breast grilled to perfection every month of the year.

I love this time of year because of the smells. I step outside my door in the early evening and BBQ smells greet my nose. It's welcoming. It's wonderful. It smells mighty tasty. Personally, I love almost anything on the grill, from steak to pizza, vegetables to peaches, salmon to ears of corn. Oh my goodness, corn. Grilled corn in the husk. YUM.

Here in Ohio, though, Memorial Day weekend is usually too early for our corn.

"Knee high by the Fourth of July" folks!

Occasionally, I may have some from last season still in the freezer. This is highly unlikely. We love our corn.

But one thing is a must this holiday. The grill. And anything and everything that can be grilled. Hot dogs, burgers, chicken breasts, black bean burgers, ribs, vegetable kebabs, sausage, and bratwurst. (You will never find me anywhere near a brat, by the way.) I could go on, but I'm going to stop with the burger.

This turkey burger stuffed with Munster cheese is one of my new on the grill must-haves. Of course, with all the fixin's. It's juicy, well-seasoned, and stacked.

It's something a little lighter for the summer, and will actually please your beef burger-eater of a husband. I promise.

The Munster Burger

Serves 4

1 lb lean ground turkey
1 T Italian seasoning
1 T lemon-pepper seasoning
4 (thin!) slices Munster cheese
All the fixin's: caramelized (or grilled) onions and mushrooms, tomato slices, dill pickles, Romaine lettuce, ketchup, mustard, mayonnaise, black pepper, balsamic vinegar or your favorite BBQ sauce
4 buns, if you prefer your burger on a bun

In a large bowl, mix the ground turkey with both seasonings, working the spices well into the meat. You can use a big wooden spoon or your hands, whatever works best for you. Divide the meat into four sections. My tip for stuffing your burgers --> take the lid of a mayo jar (I always keep one on hand from a previous jar), and lay a piece of plastic wrap on top. Take one section of meat and divide it in half, stuffing one half into the mayo lid. Add a slice of cheese, folding it if necessary in order to fit. Add the other half of the met on top of the cheese and press down. Wrap the sides of the plastic over the meat and press until the cheese is encased in the meat, pinching the sides together so the cheese won't leak out. (If it does, no big deal, it's just extra delicious.) Unwrap the meat, pick up the mayo lid and flip out the burger onto a plate. Continue with the other three patties. Chill the burgers in the fridge a few hours or overnight.

Heat up the grill and cook your burgers until well done. Top with anything you like. WHile Mr. B figures the more the merrier, I prefer my Munster turkey burger on a big leaf of lettuce, topped with a couple slices of tomato, a drizzle of balsamic vinegar, and a dash of black pepper.

*Note: I forgot to take pictures of the burger-making process, so I'm adding a link for you to get a visual of what I'm talking about. Check out this blog for an example until I post my own photos. When I stumbled across this "how to" post, I was excited to see I wasn't the only one being resourceful in the kitchen! (Plus, I love the size it makes the burgers.)

With Love and God Bless,
Brindi