My favorite cheeseburger has the cheese stuffed inside rather than melted on top. The first time I made a cheese-stuffed burger was in elementary school, when I had my first cookbook: I can’t remember the name but it was written by Snoopy, the beagle made famous by Charles Schultz in the Peanuts cartoon. Snoopy’s suggestion was to stuff the burger with cheddar cheese and chopped tomatoes. I remember eating lots of burgers that first year. This one has Greek-inspired flavors; I don’t think Snoopy would disapprove.
1¼ to 1½ pounds ground turkey (1 package)
2 garlic cloves, minced
1 teaspoon Dijon mustard
¼ to ½ teaspoon black pepper
3 tablespoons chopped fresh mint leaves (optional)
2 teaspoons dried rosemary or 2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh Italian flat-leaf parsley leaves
2 teaspoons dried oregano
⅛ to ¼ teaspoon cayenne pepper (optional)
4 tablespoons feta cheese
Kosher salt and black pepper to taste
1 lime, quartered
1. Place the turkey, garlic, mustard, pepper, mint (if desired), rosemary, parsley, oregano, and cayenne, if desired, in a large mixing bowl and gently mix. Divide the mixture into 4 balls of equal size.
2. Divide each ball in half and flatten the halves. Place 1 tablespoon of the feta on each of 4 patties. Top them with the other halves and reform into patties. Seal the edges by pinching them together, and flatten to about 1 inch thick. (The patties can be frozen at this point.)
3. Sprinkle with salt and pepper. Place a large nonstick or cast-iron skillet over medium-high heat and when it is hot add the burgers, making sure to let the pan reheat between additions. Cook until deeply browned, about 7 to 8 minutes on each side. Serve immediately, garnished with lime quarters.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)