Thursday, July 19, 2012


Woo Hoo on vacation!!!!Any would be burglars and robbers be warned, we have employed someone to stay at our home and take care of our vicious pets!
We have escaped the sauna-esque weather of South Florida for a short time, to the cool climate of Victoria B.C. ( my family), then on to Montana ( Billy's family). The locals keep telling us how hot it is; they in there tank tops and shorts, us in our sweaters and jeans (though I have taken off my sweater a few times in the late afternoon).
This truly is one of the most beautiful places in the world, eh? The climate is mild. There is the Pacific Ocean, mountains and lakes. The city is know for it's beautiful gardens and hanging baskets. The people are so friendly; every one says hello and smiles, drivers stop for pedestrians in cross walks, and if you put your turn signal to get over a lane, the other drivers let you in! Even though I am from Victoria, I have not lived here for almost 2 decades, so I forget and am shocked when I first return of how gosh darn nice and pleasant the people are( and have to remind myself to stop for cross walks).
In my blog for the Porterhouse Steak Salad I got busted for not having an outdoor grill. We are staying at my parents home and guess what? My Dad has a grill!!!! Needless to say, we have been grilling it up.
My Mom took some ground turkey out of the freezer for us to make a meatloaf, 

but Billy and I went down town to walk around the Inner Harbor,


 checked out the Undersea Gardens,


  walked the break water (that is my man with his feet in the icy water, he said it stings) and drove Beach Drive home... we got home too late to make meatloaf ( my Mom doesn't cook)( Think I just through my own mother under the bus!). Turkey Burgers it is.
 I had bought some Camembert cheese from a local cheese maker when we went to Salt Spring Island,


 This is my oh so cute nephew and I saying "cheese", on the ferry to Salt Spring Island.

 I thought have it would be melty and delicious if I stuffed it into the turkey burger. My Dad doesn't like Camembert, so for him I did Swiss cheese. My hands were messy while I was making the burgers so I didn't take many pictures, but here is what I have. Mom took the pictures of me forming the burgers. Thanks Mom!

I mixed all of the ingredients for the Turkey Burgers, except for the cheese into a bowl. You ask “Argh why are you putting bread crumbs in a burger?” I know, I know, but there's not much fat in ground turkey so the bread crumbs and eggs act as a binder; besides the bread crumbs really don't affect the flavor of ground turkey. 
*If you like really big burgers, use 1 1/2 pounds of ground turkey. 

I made 8 equal sized balls


 Put one ball in the palm of my hand, and topped it with a couple of pieces of Camembert cheese, Swiss for Dad. Nestle the cheese in a little.


Put a second ball of turkey over the the cheese and press down.


Flatten the balls into a patty,


 being sure to seal the edges together.

Now put them into the freezer for at least 30 minutes, or the refrigerator for at least an hour.


 While the burgers are setting up in the freezer or fridge make the caramelized onions. They cook 30 to 45 minutes.

Make the Pickled Burger sauce too.

Look at the grill marks!

 And the cheese oozing out ever so slightly.

Server on a toasted bun, top with Pickled Burger sauce and caramelized onions.

Ooey Gooey goodness!

Makes 4 burgers

1 lb Ground turkey, *1 1/2 lbs for really big burgers
1/3 cup Bread crumbs
1 Egg
1 tsp Italian Seasoning
1/2 tsp Garlic salt
1/4 tsp Salt
1/2 tsp Pepper
4 slices Cheese, for stuffing
  1. Put all of the ingredients except for the cheese into a bowl and mix completely.
  2. Make 8 equal sized balls.
  3. Prepare the cheese. I used Swiss cheese slices(like for sandwiches) then cut the cheese into four squares and stacked them up, there should be 4 stacks of cheese. I also used a Brie or Camembert cut a slice off the wheel, then cut that slice into two 1 1/2 inch slices.
  4. Place one ball of the turkey meat on the palm of your hand.
  5. Place either one stack of cheese, or two of the 1 1/2 inch slices of brie on to the ball of turkey on your hand, nestle the cheese in slightly.
  6. Place another ball of turkey meat on top of the cheese. Press down and form a patty, being sure to seal the edges together.
    1. Place the burgers either into the freezer for 30 to 45 minutes; or into the refrigerator for no less than 1 1/2 hours. This is so they won't fall apart when you cook them.
    2. Now cook the burgers on the grill over a medium flame, for 8 to 10 minutes each side; or a heavy bottom skillet over medium for 7 to 10 minutes each side. Put a lid over the skillet while the burgers cook.
    3. Serve the burgers on toasted buns with caramelized onions and Pickled Burger sauce.


    2 Large onions, sliced
    1 Tbsp Olive oil
    1/4 tsp Garlic salt
    1 1/2 tsp Italian Seasoning
    Salt and pepper to taste
    1.  Put all the ingredients into a skillet.
    2.  Cook over medium heat for 30 to 45 minutes, turning the heat down to low if necessary. The onions should be soft and a dark caramel colour.
  7. 3.  Turn the heat off and set to the side until you are ready to use the onions, they can be kept at room temperature for a few hours.


1/2 cup Mayonnaise
1 1/2 tsp Dijon mustard
3 Tbsp Dill pickles or cornichon, diced fine
      1. Mix all the ingredients in a small bowl.
      2. Enjoy on top of burgers and sandwiches.


  1. Well hello, woman after my own heart! ;) I LOVE turkey burgers (eat them on a weekly basis) and the thought of stuffing them with cheese is mouth watering! Love the onion too...SO making these burgers this weekend!

  2. oh man do these look good. I love any burger stuffed with cheese.