Turkey? Yes. Stuffed? Yes. But it’s not a stuffed turkey!

SWTurkeyBurg08sm framed SH


I eat mostly vegetarian, but my husband doesn’t.  I’ve cut way down on the amount of red meat I fix him, but the ground turkey is a great substitute in things like this.  He loves these, actually.

Without the bun, these are very low-carb, so you get a high-protein, filling meal.  These burgers are super moist and juicy and the sauce gives them a great kick.

Stuffed with creamy, melty cheese, the whole family will dig in.  If they insist, serve theirs with toasted wheat rolls and thick sliced tomatoes.

(If you don’t want to mess with burgers, just do it as a meatloaf!  FAB!)




1 pound ground turkey (I use the light/dark mix for moisture and flavor)

1/2 cup finely chopped onion

One 4-ounce can chopped black olives

2 tablespoons ketchup

1 teaspoon chili powder

3 teaspoons chili seasoning (Penzey’s has a great new one...HERE!)

OR 2-3 teaspoons Taco Seasoning

1/2 teaspoon salt

Six 1-ounce slices Monterey Jack cheese


Gently combine turkey, onion, olives, ketchup, chili powder, chili seasoning, and salt. Shape into 12 patties. Fold cheese into quarters to fit inside the burger, and place one folded slice of cheese on six of the patties. Top with remaining patties and seal edges. Grill over medium-high heat 4-5 minutes on each side or until done.

Southwest Sauce

1/2 cup sour cream

2 tablespoons ketchup

1/4 cup salsa – as spicy as you like

1 tablespoon minced fresh cilantro


In a small bowl combine sour cream, ketchup, salsa, and cilantro. Spoon over the burgers and serve. Makes six servings.

Per Serving (1 burger with 2 tablespoons sauce): Calories 267; Protein 23 g; Fat 17 g; Carbs 6 g; Sugar 3 g; Sodium 371 mg

(Sauce alone: Per 2 tablespoons: 49 Calories; 1 g Protein; 4 g Tot Fat; 3 g Carb; 0 g Fiber; 1 g Sugar; 113 mg Sodium)

7 Comments Add yours

  1. Olive says:

    Hi, Linda 🙂

    love the turkey burger, so juicy…I can’t eat it without bread though or rice.. gotta have my carbs ^^

    thanks for dropping by my site, I checked out whey low, sounds good..I have never used sugar substitute like it or splenda before; Thanks for recommending it, I might give it a try or I’ll just have to exercise more..

    have a nice day! 🙂

  2. Yvette says:

    Hi Linda –
    How would you make this into a meatloaf and how long would you cook it for?


    1. Linda says:

      I love to do my meatloaves in mini bread pans. Since it’s just Hon that eats them, I can freeze two and he won’t get sick to death of it before the WHOLE batch is gone!

      So…whether you do it as a large loaf or minis – spread half the mixture in the pan (divided among the pans) layer the cheese, and the rest of the mixture. For a big meatloaf, probably 50-60 minutes – if you have a meat thermometer it should read 160 in the center of the meat. For the smaller loaves it’s about 35-40 minutes baking time.

  3. Yvette says:

    I actually ended up making these as burgers and they are fab! I ate one, shared one with Mom and froze the rest for lunches or quick dinners! Thank you for a great recipe!


  4. Vanessa says:

    This is an amazing mix of tastes. I did make it into a meatloaf. It is so good to enjoy eating again and healthy to boot. Thank you so much for sharing..

  5. Julia says:

    These sound delicious..but what would the calorie count be without the sauce? Thanks!

    1. Linda says:

      I added the stats for the sauce alone to the recipe. About 50 calories per 2 tablespoons. I hope you love them!

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