Stuffed Turkey Burgers

If you asked me just three years ago if I wanted to try goat cheese I would have laughed in your face. I cannot recall the exact moment that I fell in love with goat cheese, but once I tasted this delectable delight, there was no turning back. It’s shameful to admit I grew up in one of the same areas as Laura Chenel Chevre and never tasted a bite until I was 1800 miles away. There are even some fantastic local goat dairies like Haystack Mountain. However not everyone is so lucky to have goat cheese readily available in their backyard. Although you could do a search and see if there is or head to your farmers market.

Did you know compared to cow’s milk products, such as cream cheese, goat cheese is lower in fat, calories and cholesterol? It also provides more calcium with all of the full, rich and creamy flavor. Did you also know that goat milk is easier for those with intolerance for cow’s milk to digest? It’s the closest thing to human milk!

As you’ve already seen this month, goat cheese makes a steady appearance in my house. I wanted to expand our palettes and bring in even more goat cheese. I found myself on Chavrie and just salivating over all their recipes and photos. I stumbled on this recipe for turkey burgers and simply could not resist making them. They were a huge hit even with the little one! I hope they are just as big in your house.

Stuffed Turkey Burgers

Author/Source:

Adapted from Chavrie

Ingredients:

• 4 ounces Chavrie® Goat log or the goat cheese of your preference
• 2½ pounds Ground Turkey
• 2 Eggs
• ½ teaspoon Thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup bread crumbs
• ½ teaspoon garlic, chopped
• 6 ea. Hamburger buns

Directions:

1) Slice goat cheese into six equal disks. 2) Combine turkey, eggs, garlic, bread crumbs and salt and pepper. Mix to bring ingredients together, but do not over mix. 3) Form into 12 small patties. 4) On six of the patties, place goat cheese disk pressing down slightly. 5) Place remaining patties on top, press and seal edges to totally enclose filling. 6) Place patties on grill or in pan for 4-5 minutes a side until golden brown.

Freezing Directions:

After forming patties, separate with wax paper and place into a gallon freezer bag until ready to cook. To serve: Thaw in refrigerator overnight. Place patties on grill or in pan for 4-5 minutes a side until golden brown.

Servings: 6

This Post will be linked at:

• Cooking Thursday at Diary of a Stay at Home Mom
• Full Plate Thursday at Miz Helen’s Country Cottage
• Recipe Swap Thursday at Prairie Story
• It’s a Keeper Thursday at It’s a Keeper
• Ultimate Recipe Swap Thursday at Life as a Mom
• These Chicks Cooked at This Chick Cooks

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This entry was posted on Thursday, May 26th, 2011 at 10:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.