Smoked Paprika & Feta Stuffed Turkey Burgers with Grilled Peach & Jalapeño Slaw

  Standard beef burgers are great, but these stuffed turkey burgers are juicy, unexpected, and perfectly suited for a patriotic red-and-white theme. The feta cheese melts into the center, keeping the lean turkey incredibly moist, while the sweet and spicy slaw cuts through the richness.

Yields: 4 burgers Prep time: 20 minutes Cook time: 10–12 minutes

Ingredients:

For the Burgers:

• 1 lb lean ground turkey (93% or 95% lean)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp kosher salt
• ¼ tsp freshly cracked black pepper
• 1 tbsp Worcestershire sauce
• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley, finely chopped

For the Grilled Peach & Jalapeño Slaw:

• 2 cups green cabbage, thinly sliced (or a pre-mixed slaw bag)
• 1 ripe peach, halved and pitted
• 1 fresh jalapeño, seeded and minced (leave seeds in if you like extra heat)
• 2 tbsp red onion, finely diced
• ¼ cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt to taste

For Serving:

• 4 brioche buns
• Arugula or butter lettuce

Instructions:

1.      Preheat the Grill: Prepare your grill for medium-high direct heat (around 400°F/200°C). Clean and oil the grates well.

2.     Make the Slaw Base: In a large bowl, whisk together the mayonnaise, vinegar, honey, and salt. Add the cabbage, minced jalapeño, and red onion. Toss to coat evenly and set aside.

3.     Grill the Peaches: Place the halved peaches, cut-side down, directly on the hot grill grates. Grill for 2–3 minutes until char marks appear and they soften slightly. Remove from the grill, let cool slightly, and dice into small cubes. Add the diced grilled peaches to the slaw, toss gently, and refrigerate until ready to serve.

4.     Prepare the Burger Patties: In a medium bowl, gently combine the ground turkey, smoked paprika, garlic powder, onion powder, salt, pepper, Worcestershire sauce, and parsley. Do not overmix, or the burgers will become tough.

5.     Stuff the Burgers: Divide the turkey mixture into 4 equal portions. Gently flatten each portion into a thin patty (about ¼-inch thick). Place 2 tablespoons of crumbled feta cheese in the center of two of the patties. Top each with one of the remaining plain patties and carefully seal the edges all the way around, ensuring the feta is completely enclosed.

6.     Grill the Burgers: Brush the burgers lightly with oil. Place the stuffed patties on the hot grill. Cook for about 5–6 minutes per side. Turkey must be cooked to an internal temperature of 165°F (74°C).

7.     Toast the Buns: During the last minute of cooking, place the brioche buns, cut-side down, on the outer edges of the grill to lightly toast.

8.     Assemble: Place a lettuce leaf on the bottom bun, top with the smoked paprika-feta burger, and pile a generous amount of the grilled peach and jalapeño slaw on top. Add the top bun and serve immediately.