Off the bun

Peppers Stuffed with Quinoa & Respect® Turkey Burgers

Peppers stuffed with Quinoa and Turkey Burgers

Peppers Stuffed with Quinoa & Respect® Turkey Burgers


Keeping our Respect®Turkey Burgers stocked in your freezer is a great way to be creative for weeknight dinners! Stuff and bake for an easy delicious meal!!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 2 tbsp Olive Oil
  • 4 Respect® Turkey Burgers
  • 1 Small Onion (Minced)
  • 1 Clove of Garlic (Minced)
  • 10 ounces Frozen Chopped Spinach (Thawed and Squeezed Dry)
  • 1 cup Quinoa (Cooked and Cooled)
  • 1 Large Egg
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Pepper
  • 1 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes
  • 14 ounces Petite Diced Tomatoes
  • 3 Red or Yellow Bell Peppers (Core Removed - Whole or Sliced in Half)


  1. Preheat oven to 350 degrees F.

  2. Heat a sauté pan over medium heat. Drizzle 1 tablespoon of oil and once hot add in burgers. Cook each side for about 3-4 minutes; remove from pan and set on a plate to cool.

  3. In the same pan add onion and garlic. Let cook for about 2-3 minutes then remove from heat.

  4. Cut burger into quarters and place in your food processor. Pulse until it is ground very small. Place in a bowl. 

  5. Add onions and garlic to the bowl along with spinach and quinoa. Mix ingredients together. 

  6. whisk egg in a small bowl then add to the mixture. Season with salt, pepper, oregano, and red pepper flakes. Add in diced tomatoes. Combine together well.

  7. Brush a little olive oil into the bottom of your baking dish. Fill peppers with mixture and place in baking dish. Drizzle olive oil over the stuffed peppers.

  8. Bake for 30 minutes and enjoy!

Recipe Notes

BBQ Bacon Wagyu Burger

Respect® BBQ Bacon Wagyu Beef Burger

With summer in full swing, it is time to add some flavor to those backyard cookouts with a new BBQ Bacon Wagyu Beef Burger recipe from Respect®! Perfect for just the family or the whole block party!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2


  • 2 Respect® Wagyu Beef Burgers
  • 1 cup BBQ Sauce (Your Favorite Brand)
  • 4 Slices of Thick Cut Bacon
  • 2 Thick Slices of Yellow Onion
  • 2 Lettuce Leaves
  • 2 Tomato Slices
  • 2 Pickle Slices
  • 2 Burger Buns
  • Yellow Mustard
  • Salt & Pepper


  1. Remove Wagyu burgers from the freezer and season both sides with salt and pepper.

  2. Heat grill to medium high temperature.

  3. Using a cast iron pan; preheat on the grill. Once hot add bacon and cook until crispy. Remove from grill.

  4. Using the pan with the leftover bacon fat add in 1/2 cup of BBQ sauce and let heat up.

  5. Brush burgers with BBQ sauce. Grill for 3 minutes per side, then when you flip the burgers, brush other side with BBQ sauce.

  6. Season onion slices with salt and pepper. Grill for 2 minutes per side.

  7. Slice burger buns and put on the grill for about 1 minute.

  8. To assemble your burgers, lay the bottom bun on the plate. Drizzle a little yellow mustard then top with lettuce, the burger, a tablespoon of BBQ sauce, bacon, tomato, onion, pickle then top with more BBQ sauce. Close with the top bun; press down and enjoy!

Recipe Notes

Turkey Burgers & Kale Bowl

Turkey Burger and Kale Bowl

Respect® Turkey Burgers & Kale Bowl

We love our Respect® Turkey Burgers and fresh ingredients, but we understand that burgers are not just for bun anymore! Combining our two loves we have created a quick, easy, and delicious recipe for all to enjoy!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 1 cup Uncooked Red or White Quinoa (well rinsed)
  • 2-4 RESPECT® Turkey Burgers
  • 2 tsp Finely chopped and peeled ginger
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 1/4 cup Sesame Oil
  • 2 tbsp Peanut or Olive Oil
  • 1 bunch (8 ounces) Baby Kale (center ribs removed & leaves torn into small pieces)
  • 2 Large Eggs
  • 1 Avocado (Peeled, pitted, and sliced)
  • 1 cup Kimichi (Coarsely chopped)
  • Scallions (sliced & served with meal)


  1. Follow directions on your quinoa container then set aside.

  2. Heat outdoor grill or grill pan to a high temperature. Grill each side of the burgers for 3 minutes. Remove from heat and set aside. 

  3. Whisk together ginger, soy sauce, vinegar, salt and pepper in a small bowl. Continue whisking while adding in the peanut and sesame oil. 

  4. Put kale in a bowl and drizzle a few tablespoons over the kale. Let sit.

  5. Add eggs to a small sauce pan. Cover with water and bring to a boil. Once the water starts to boil remove from heat, cover and set timer for 11 minutes. Remove from pan, peel shell and slice.

  6. Take your bowl and divide the quinoa and kale to each bowl. (One side of the bowl with each)

  7. Top 1/2 of the bowl with sliced turkey burger. Then top with sliced eggs, avocado, kimchi, and scallions.

  8. Drizzle remaining dressing over the top.

Recipe Notes