As an undergrad at UNC-Chapel Hill, I loved having friends over for dinner. A favorite dinner quickly emerged--my Rosemary Turkey Burgers stuffed with Goat Cheese with a Balsamic Glaze. We would all purchase an ingredient and the boys would grill them on the patio. I have so many wonderful memories of grilling out with my best friends eating these Turkey Burgers. After many trials, I think I have perfected this recipe and I am ready to share it with y'all. I promise you won't believe how great they taste and how healthy they are! (Even the boys chose these over red-meat burgers!)
Rosemary Turkey Burgers stuffed with Goat Cheese
Ingredients
Burgers:
1 lb of 99% Lean Ground Turkey Breast
1/2 c. Skim Milk
1 Slice of Wheat Bread (Crust removed)
1 tbsp of Dijon Mustard
1/4 c. Worcester Sauce (or more to taste)
1/2 Onion, Diced
2 Garlic Cloves, Minced
1 Sprig of Fresh Rosemary, Chopped
Pepper to Taste
4 oz. Plain Goat Cheese
Toppers:
Balsamic Glaze
Tomato Slices
Caramelized Onions
Sauteed Mushrooms
Lettuce (Spinach or Arugula is great too!)
Hamburger Buns (I tend to go for the whole wheat buns)
Directions
Heat the milk over a stove top, but be careful to not let it come to a rolling boil. When the milk is warmed, remove it from the stove and pour it in a heat-proof bowl. Tear the bread into pieces and place it in the bowl. After the bread has soaked up the milk, add the turkey meat and mix well. After, add the remaining ingredients except the goat cheese and mix well. Using the turkey meat, make the patties and stuff 2 tbsp. of goat cheese in the middle of the patties. The patties should be no bigger than the size of your fist and be careful not to make them too thick or they won't cook throughout. Cook the patties on the grill or on the stove top until done. Place the burgers between buns or on a salad and enjoy!
As a Salad
Or as a Burger
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