Burgers, Sanwiches, Wraps

All posts in the Burgers, Sanwiches, Wraps category

Basil Pesto Turkey Burgers with Sun Dried Tomatoes

Published July 1, 2012 by jenmatteson

There is something about pesto and sun-dried tomatoes that goes so well together; it’s like chocolate and peanut butter, or peanut butter and jelly.  Wait…does peanut butter go with everything?  Okay, well probably not with pesto or sun-dried tomatoes.  Anyway, I’ve made pesto turkey burgers in the past, and since I just made my very own basil pesto, I thought I’d give it whirl with my turkey burgers.  I was a bit disappointed that I didn’t have fresh tomatoes to add to my burgers, but then I thought, well why don’t I give the sun-dried tomatoes a try.  Good thing I did, because it was a match made in heaven and the burgers were super delish.

I served these on sandwich thins with a little Miracle Whip and lettuce.  Raw onions would have been a great addition, but I didn’t really think of it until my first bite of the burger.  Nate’s burger (pictured below) was topped with a mozzarella-provalone mix.

Basil Pesto Turkey Burgers with Sun-Dried Tomatoes

Source: Pigzilla Original
Servings: 4


1 lb ground turkey, extra lean
1 tbsp olive oil
2 tbsp basil pesto
2 tbsp sun-dried tomatoes, chopped
salt and pepper


1. Preheat grill (or skillet).  In a large mixing bowl, combine turkey, olive oil, pesto, and tomatoes.  Season with salt and pepper.  Gentley mix together with hands and form into four patties.

2. Over medium-low heat, grill burgers for 8-10 minutes on each side, or until cooked through.  Serve on buns with desired garnishments.

Greek Chicken Wraps

Published June 29, 2012 by jenmatteson

I really wanted to call this a gyro, but I didn’t think it was appropriate seeing as though I used tortillas and not pitas.  However, if you read my homemade whole wheat flour tortilla post, you’d know that I made them a little thicker than a normal flour tortillas (darn doubling of recipes and math!).  So, I thought they’d be perfect to make gryo-esk wraps, using leftover tzatziki sauce from my Greek turkey burgers.

We’ve had crazy severe storms in Minnesota the last few days.  Thankfully I didn’t get hit quite as hard as some of my WC friends in the southern metro, or my bestie up in Duluth.  But, as of Monday, the forecast called for severe storms all day Tuesday and through mid-day on Wednesday.  Softball is Tuesday nights, and with that forecast, I highly doubted we’d have a game.  So I got my chicken marinating in some Greek seasoning and started looking forward to dinner on Tuesday evening.

Well, Tuesday came and went, with not so much as a drop of rain (okay, at least not until late, late night – at least, I think).  It was, however, 95+ degrees, and guess what?  Softball was on.  Which meant no gyros for us and we’d have to wait until Wednesday.  At least the chicken will be nice and seasoned.  I’m sure glad I hadn’t add any lemon juice yet, otherwise my bird might be cooked!

Greek Chicken Wraps

Source: Pigzilla Original
Servings: 4-6


2 boneless, skinless chicken breasts
Greek seasoning
olive oil
1 tbsp lemon juice
4-6 tortillas
1/2 cucumber, sliced thin
1 tomato, sliced
1/2 onion, sliced thin
1 cup lettuce, roughly chopped
1/2 cup feta cheese
tzatziki sauce


1.  In a small bowl, combine seasoning with olive oil and lemon juice.  Place chicken in plastic zip-top bag and add oil with seasonings.  Seal tightly and move chicken around to ensure it is evenly coated in marinade, then place in refrigerator.  Allow chicken to marinate for at least 4 hours; can be left overnight.

2.  Preheat oven to 375 degrees.  Line baking sheet with foil and coat with cooking spray.  Remove chicken from marinade and allow to come to room temperature, about 5-10 minutes.  Place chicken on prepared baking sheet and bake until cooked through, about 25 minutes.  Remove from oven and let rest for 5-10 minutes, then slice thinly.

3.  Spread tortilla with 2 tbsp tzatziki sauce.  Add a few pieces of sliced chicken, cucumber, tomato, onion and lettuce.  Top with feta and additional tzatziki if desired. Wrap and serve.

Greek Turkey Burgers

Published June 29, 2012 by jenmatteson

This is the first official recipe swap I’ve participated in, and I am so super excited.  Even better is the fact that I got an awesome recipe to make that is directly up Nate and my’s flavor lane.  The swap was a burger/sandwich recipe swap, and I submitted my cream cheese and jalapeno stuffed turkey burgers.  I was confident that this was the best burger I’ve made.  That is until I made Kate’s Greek turkey burgers.

Not only do Nate and I love turkey burgers, but we love Greek flavors, too!  I couldn’t have been more stoked to make this burger, plus I already had every.single.ingredient on hand.  Also, I made it the Monday following the Friday I received the recipe.  Friday was date night, Saturday my bestie had us over for grilling, and Sunday we went out for Father’s Day.  So, this was quite literally the first opportunity I had to make this burger, and I’m sure glad I did.

Of course I made my burger sans feta, but Nate’s was packed with it.  He must not have had any in his first few bites, but once he bit into the feta, he said, “wow!” (in a good way, of course).  This tzatziki recipe was much better than the one I used previously, so if you make it, go with this one.  I think it’s the shredded cucumbers, rather than just dicing them.  Love.

Greek Turkey Burgers

Source: Kate’s Recipe Box
Servings: 4


For the tzatziki Sauce:
3/4 cup plain non-fat Greek yogurt
1/3 cup cucumber, shredded
1/4 cup red onion, chopped
1 tbsp fresh dill, chopped
3 tsp lemon juice
3 cloves garlic
1/4 tsp salt
4 buns, pitas, or sandwich thins

16 spinach leaves, washed and dried
16 thin slices of cucumber
4-8 slices of tomato

For the burgers:
1 lb ground turkey (I use extra lean)
1/4 cup plain non-fat Greek yogurt
1 cup feta, crumbled
1/3 cup red onion, chopped
1 tbsp fresh dill, chopped
3 cloves garlic, minced
salt and pepper


1. In a small bowl, mix tzatziki ingredients together.  Refrigerate until burgers are ready to serve.

2.  Heat grill to medium heat.  In a large bowl, mix turkey, feta, onion, dill, garlic, salt and pepper lightly until just combined.  Separate mixture into quadrants and make into 4 patties, about 1/2-inch thick.  Cook patties over medium heat until cooked through, about 8-10 minutes on each side.

3. Serve patties on bun, pita, or sandwich thin (this is what I used).  Garnish with spinach leaves, cucumbers, and tomatoes.  Top with tzatziki sauce and serve.

Hummus Turkey Burgers

Published May 28, 2012 by jenmatteson

The first time I had this burger, my bestie and I were having a girls night; she was in charge of getting the food, I was bringing the wine.  She found this recipe on Food Network for us to throw together, and it was a big win.  She claims to not be able to cook, but she can.  She even improvised on the cucumber salad and added some red onion.  Great addition my friend!  The hummus really gives the turkey a lot of flavor, and the burgers were moist with a creamy texture.

I made these for Nate and myself with a few small changes to the herbs and toppings.  I actually ran out of hummus, so instead of spreading that on the bun (I used Flat-Outs), I used Greek yogurt.  It really added a touch of tanginess to the rich flavor of the burger. The cucumber salad was a bonus that added a nice crunch to the overall texture.  If you’re trying to change up your boring burgers, give this burger a try.  It’s simple, healthy, and popping with flavor!

Hummus Turkey Burgers

Source: Adapted from Food Network
Servings: 4


2 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper
1 cucumber, diced
1/2 red onion, diced fine
1/2 cup feta, crumbled (optional – I didn’t use)
1 lb lean ground turkey (I used extra lean)
1 cup hummus (I used homemade roasted red pepper hummus)
1/2 cup cilandro, roughly chopped
4 Flat-Outs, pita pockets, or buns
4 tbsp non-fat Greek yogurt
1 tomato, sliced


!. In a small bowl, whisk vinegar and olive oil.  Salt and pepper to taste.  In a medium bowl, mix cucumber, onion, and feta.  Dress with vinaigrette, and refrigerate.

2. In a medium bowl, mix ground turkey, hummus, and cilantro lightly with your fingertips, careful not to overwork.  If you are using extra lean ground turkey, add 1 tbsp olive oil to keep the burgers nice and moist.  Divide mixture into 4 equal sections and work into patties.  Season both sides of the patties with salt and pepper.  Grill over medium heat until cooked through, about 6-8 minutes on each side.

3. Spread Flat-Out, pita, or buns with yogurt on each side.  Add tomatoes and burger, and top with cucumber salad.

Asian Surf and Turf Burgers

Published May 19, 2012 by jenmatteson

I’m always on the lookout for a new burger to try (enter Bobby Flay into my life), and many times I make them into turkey burgers.  I saw a recipe for California Roll Burgers, and I love sushi, though california roll really isn’t a usual order for me, but I thought I’d give it a whirl anyway.  I did use beef, as Bridget said she tried turkey it in the past, but the turkey flavor didn’t stand up to the crab.

I ended up altering the recipe a bit, only because Nate couldn’t find nori at the store, and the avocados were rock hard.  So, seeing as though two ingredients that pretty much epitomizes California rolls were unavailable to me, I had to change the name to surf and turf burgers.

I have never used fish sauce before, and I got a little concerned when I was adding to my beef, as it smelled really strong.  My cats sure were getting excited though!  The end result was really good.  The wasabi soy mayo was a nice kick, but definitely not too over powering.  The beef was seasoned perfectly, and the crab mixture was a perfect finish.  I would have loved to have avocado to add a little creaminess, but it was still lovely without it.  Certainly, this is an outside the box burger, with flavors that almost everyone can appreciate.

Asian Surf and Turf Burgers

Source: The Way the Cookie Crumbles
Servings: 4 large, 6 medium-sized, 8 small burgers


2 lbs ground beef, no less than 90% lean
1 tbsp fish sauce
1/4 tsp sugar
1 tsp fresh ground black pepper
10 oz shelled king crab (from two legs, or pasteurized lump crab)
1/4 cup mayonnaise, divided
1/4 cup non-fat Greek yogurt
1-2 tbsp wasabi powder
1 tbsp low sodium soy sauce
hamburger buns
1/2 cucumber, sliced thinly
sesame seeds


1. In a medium bowl, combine ground beef, fish sauce, sugar, and pepper.  Mix gently with your fingertips, then begin to form into patties.  Set aside.

2. In a small bowl, combine crab meat and 2 tbsp mayonnaise.  In another small bowl, mix together remaining mayonnaise, Greek yogurt, wasabi powder, and soy sauce.  Set both bowls aside.

3. Grill burgers to preferred doneness.  When the burgers are almost done, toast the hamburger buns.

4. Spread wasabi mayonnaise on both sides of the buns, add cucumbers, burger, crab mixture, sprinkle with sesame seeds, and top with bun.

Vegetarian Black Bean Burgers

Published April 30, 2012 by jenmatteson

I’m in not a vegetarian in the least bit, but I really do love a good veggie burger.  Even more, I love a good black bean veggie burger, so I knew I had to try this recipe from The Cooking Nurse when I saw it.  There is something about the black beans that really make this burger worth eating.  The beans give it a great rich flavor, but are also filling so you actually are satisfied at the end of the meal.

This is actually my second time making these; the first time wasn’t so pretty (tasty, but UGLY).  I really wanted to grill them, because I love anything on the grill.  Not such a good idea – they pretty much just fell through the grill grates.  Oops.  I had better luck this time.

I would have topped the burgers with avocados for an added creamy bonus, but there were none at the store ready to eat 😦  I did top it with my chipotle mayo for an extra kick.  These are a little sticky and fall apart if you look at them wrong, so I did add a little more bread crumbs than called for.  I also used egg substitute instead of egg whites and a little extra cilantro, because we love it.  They were still messy, but oh so good!  Even Nate loved these!  Even if you are a beef burger lover, you have to give these a try.

Vegetarian Black Bean Burgers

Source: The Cooking Nurse
Servings: 4


1/2 medium onion
1/4 cup cilantro
15 oz can of black beans, drained and rinsed
1/4 cup thick and chunky salsa (I used Pace Hot)
1/2 cup corn
2 garlic cloves, minced
3/4 cup dried bread crumbs
1/4 cup egg substitute (or 1 egg or 2 egg whites)
salt and pepper
olive oil


1. In a food processor, process the onion until it is finely minced.  Add cilantro and pulse, 3-4 times.  Add black beans, and pulse until the beans are just mashed, about 5 times.

2. Transfer bean mixture to a medium bowl.  Add salsa, corn, garlic, bread crumbs, egg substitute, salt and pepper.  Fold mixture together until well combined.  Form bean mixture into four large patties.

3. Heat olive oil in large skillet over medium high heat.  Cook patties 6-8 minutes, turning once, until browned on each side.  Serve on browned hamburger buns with your choice of toppings (I used spinach, tomatoes, onions, and chipotle mayo).

The closest I’ll come to eating a cheeseburger

Published March 3, 2012 by jenmatteson

One of my best girl friends is currently living in Duluth for school.  While we were up visiting (oh and running a half marathon) for the weekend, we took a trip over the bridge to Superior, Wi for a “must try” burger at the Anchor Bar.  I must say, I was skeptical, but who was I to turn down a great burger?  I had a burger topped with cream cheese and jalapenos.  

This gave me a wonderful idea to try at home!  I love experimenting with turkey burgers, and everyone seems to love stuffing burgers with cheese, so why not cream cheese and jalapenos?  The first time I made these burgers over the summer, it was a bit of a fail.  I didn’t season the turkey well enough, but this time they turned out perfectly!  The warm cream cheese oozes out when you bite into it making it super juicy and ultra flavorful, and the jalapenos are a wonderful spicy surprise.  Don’t worry if you’re heat sensitive though, the cream cheese cools it down, and you could even saute them a bit to take some of the heat out.  Ground beef could be substituted for turkey.  You could also grill these burgers, which we would have done had we not been on the verge of a snow storm.  This will be on the burger list this summer!  Who’s coming over?

Cream Cheese and Jalapeno Stuffed Turkey Burgers

Source: Pigzilla Original (insprired by the Anchor Bar)
Servings: Makes 4 large burgers


8 oz. light cream cheese
1 jalapeno
4 tbsp worcestershire sauce
1 tbsp ground black pepper
1 lb extra lean ground turkey
1 tbsp olive oil
4 whole wheat hamburger buns


1. In a small bowl, mix cream cheese and jalapeno together. Set aside.

2. In a medium bowl, mix worcestershire sauce, pepper, salt, and ground turkey.  Be cautious not to over work the turkey; this will make it dry.

3. Divide the mixture into 8 equal parts and make each into a large flat patty, again being cautious not to over work the turkey.  Add a small spoonful of the cream cheese mixture to 4 patties.  Take the remaining 4 patties and sandwich the others with the filling, tightly pinching the edges to seal in the cream cheese mixture.

4. Add olive oil to a skillet over medium heat.  Cook burgers 8-10 minutes on each side, or until cooked through.

5. Garnish with red onion, Romain lettuce, and a touch of the remaining cream cheese jalapeno mixture.

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