Nikki's Goat Cheese-Stuffed Turkey Burger

Name: Nikki's Goat Cheese-Stuffed Turkey Burger
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 pounds ground turkey thighs; 1/2 Vidalia onion, finely grated (about 3/4 cup); 2 tablespoons Worcestershire sauce; 3/4 teaspoon smoked paprika; 1 teaspoon plus 1 pinch kosher salt; 1/2 teaspoon freshly ground black pepper; Four 1/2-ounce pieces goat cheese; 2 tablespoons olive oil; 1/2 cup fine yellow cornmeal; 2 tablespoons Parmesan; 1/4 cup buttermilk; 2 jalapenos, sliced into 1/4-inch rounds; 3 tablespoons olive oil; Pinch salt; 1 cup Greek yogurt; 2 teaspoons kosher salt; Zest and juice of 1/2 lemon; 1 clove garlic, smashed and roughly chopped; 1 roasted poblano chile, seeded and diced; 4 multigrain hamburger buns; 8 lettuce leaves or 1/3 cup mesclun; 16 to 20 potato chips

Recipe courtesy of Nikki Dinki

Watch how to make this recipe.

Nikki's Goat Cheese-Stuffed Turkey Burger

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Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

848

Total Fat

44

Saturated Fat

13

Carbohydrates

50

Dietary Fiber

3

Sugar

9

Protein

61

Cholesterol

181

Sodium

1146

Total: 50 min
Active: 50 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

848

Total Fat

44

Saturated Fat

13

Carbohydrates

50

Dietary Fiber

3

Sugar

9

Protein

61

Cholesterol

181

Sodium

1146

Total: 50 min
Active: 50 min

Ingredients

Burger:

2 pounds ground turkey thighs

1/2 Vidalia onion, finely grated (about 3/4 cup)

2 tablespoons Worcestershire sauce

3/4 teaspoon smoked paprika

1 teaspoon plus 1 pinch kosher salt

1/2 teaspoon freshly ground black pepper

Four 1/2-ounce pieces goat cheese

2 tablespoons olive oil

Pan-Fried Jalapenos:

1/2 cup fine yellow cornmeal

2 tablespoons Parmesan

1/4 cup buttermilk

2 jalapenos, sliced into 1/4-inch rounds

3 tablespoons olive oil

Pinch salt

Poblano Yogurt Sauce:

1 cup Greek yogurt

2 teaspoons kosher salt

Zest and juice of 1/2 lemon

1 clove garlic, smashed and roughly chopped

1 roasted poblano chile, seeded and diced

Assembly:

4 multigrain hamburger buns

8 lettuce leaves or 1/3 cup mesclun

16 to 20 potato chips

Directions

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.
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.
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.
For the poblano yogurt sauce: Combine the yogurt, salt, lemon zest and juice, garlic and roasted poblano in a food processor. Puree until smooth
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.

Nikki's Goat Cheese-Stuffed Turkey Burger

Nikki's Goat Cheese-Stuffed Turkey Burger

Burger:

Pan-Fried Jalapenos:

Poblano Yogurt Sauce:

Assembly:

Categories: