Sunday, January 17, 2010

Full of Something...

In this case, roasted red peppers and mozzarella cheese. Both delicious companions to the turkey burgers my hubby and I made tonight. These were stuffed turkey burgers. Delicious. But may I ask, Why? Why why why why why?

Why what? You may be asking yourself. The question is this. Why stuff a burger when you can top it? Why do the peppers and cheese have to be inside? Novelty? Challenge? Salmonella? It seems like an excellent opportunity for cross-contamination if you ask me. We cooked ours thoroughly, of course, and so far we don't feel sick, but what if the stuffing touches some bacteria and despite the temp of the meat, the stuffing doesn't reach its goal?

Maybe that's paranoid. But all food-borne illnesses aside, what is the point? I'm seriously asking. Can anybody tell me? Does it somehow impart more flavor? Do some people burnt cheese sticking to their grill pan? I can't figure it out. Ian and I are baffled. Our bellies are full, but we are baffled.

On a happier note, however, we had a lovely time cooking together. It was a simple meal: stuffed turkey burgers and sweet potato oven fries (another question for any readers: is it possible to make crispy sweet potato fries without deep frying them?). We ate at the table for once. With a candle (fancy!) and the romantic sounds of Iron Chef America in the background. Morimoto won. I'm not giving anything away because it was last week's episode on the DVR.

I'm hoping for some answers. Please. Help!

1 comment:

  1. It seems to me that the pepper flavors may ooze into the meat better when stuffed and cooked. And visa versa. the cheese is oh so melty and I like the flavor of the little escaped cheese crispies that end up on the pan...all mixed in with the fat of your main protein. Yum. Perhaps the key is in the fat being a sort of vehicle for the flavor to travel into whatever your stuffing material is...kinda like dressing in a turkey.