COOKING WITH CLORIS--STUFFED TURKEY BURGERS

Today Cloris features a quick turkey burger dinner with a surprising twist -- peaches. -- AP

STUFFED TURKEY BURGERS

two fresh peaches or the equivalent of frozen peaches
1 T. sugar
1 T. apple cider vinegar
dash of cinnamon
dash of paprika
1 lb. ground turkey
1/2 cup shredded mozzerella
1 T. olive oil
4 lg. slices whole grain Italian bread

Combine peaches, sugar, vinegar, cinnamon, and paprika in a blender. Cover and blend until smooth.

Divide turkey into eight balls. Roll out four balls between layers of wax paper to 1/4” thickness. Divide the cheese between the four patties. Roll out remaining balls to 1/4” thickness. Place one over each cheese covered patty. Pinch edges closed.

Heat oil in skillet over medium heat. Cook patties until browned and no pink remains. While patties are cooking, toast bread.

Line broiler pan with non-stick foil. Place slices of bread on foil. Place a patty on each slice of bread. Pour peaches over patties. Broil until peaches are bubbly.

Serves 4

Thanks, Cloris! I know our readers will love this one. My family certainly does, although I generally have to double the recipe for two growing teenage boys. Comments? Post a comment to the blog this week, and you're entered into the drawing for a free book from our Book Club Friday guest author. -- AP