Nikki's Goat Cheese-Stuffed Turkey Burger
Nikki's Goat Cheese-Stuffed Turkey Burger
Savour this quick and easy turkey burger recipe by Nikki Dinki from Junk Food Flip.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
Ingredients
  • Burger:
  • 907 grams ground Turkey thighs
  • ½ Vidalia Onion, finely grated (about ¾ cup) 
  • 2 tablespoons Worcestershire sauce 
  • ¾ teaspoon smoked Paprika 
  • 1 teaspoon plus 1 pinch Kosher Salt 
  • ½ teaspoon freshly Ground Black Pepper 
  • ½-ounce x 4 pieces Goat cheese 
  • 2 tablespoons Olive Oil
  • Pan-Fried Jalapenos:
  • ½ cup fine Yellow Cornmeal
  • 2 tablespoons Parmesan 
  • ¼ cup buttermilk 
  • 2 Jalapenos, sliced into ¼-inch rounds 
  • 3 tablespoons Olive Oil
  • Pinch salt
  • Poblano Yogurt Sauce:
  • 1 cup Greek yogurt
  • 2 teaspoons Kosher Salt 
  • Zest and juice of ½ Lemon 
  • 1 clove Garlic, smashed and roughly chopped 
  • 1 roasted Poblano chilli, seeded and diced 
  • Assembly:
  • 4 multigrain hamburger buns
  • 8 Lettuce leaves or ⅓ cup Mesclun 
  • 16 to 20 Potato chips 
Method
  1. For the burger: In a large bowl, combine the ground turkey, onions, Worcestershire sauce, smoked paprika, salt and pepper. Form the mixture into 8 patties, about 4 ounces each. Place a piece of goat cheese on 4 of the patties. Top each with a second patty and press the edges to seal the cheese inside the burgers Refrigerate until ready to cook
  2. Heat a nonstick saute pan with the Olive oil over medium-high heat. Add the burgers and cook until browned and cooked halfway through, 9 to 10 minutes. Flip and cook until done, 9 to 10 minutes more
  3. For the pan-fried jalapenos: Combine the cornmeal and Parmesan in a shallow bowl. Add the buttermilk to a second bowl. Dredge the jalapeno slices in the buttermilk and then dip them in the cornmeal mixture. Heat the oil in a saute pan over medium-high heat until shimmering. Carefully add the coated jalapeno slices and cook until brown on one side; flip and cook until brown on the other side. Drain on paper towels and sprinkle with the salt
  4. For the poblano yogurt sauce: Combine the yogurt, salt, lemon zest and juice, garlic and roasted poblano in a food processor. Puree until smooth
  5. To assemble: Split each bun and layer one-quarter of the lettuce, a burger, some pan-fried jalapenos and potato chips on the bottom halves. Spread 1 tablespoon of the poblano yogurt sauce on the bun tops. Top with the lids and eat

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