Goat Cheese And Spinach Turkey Burgers Recipes

GOAT CHEESE AND SPINACH TURKEY BURGERS

Steps:

• Preheat the oven broiler.
• In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
• Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

TURKEY BURGERS

Steps:

• For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
• For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

GOAT CHEESE-STUFFED TURKEY BURGERS WITH ROASTED RED PEPPER RELISH

Steps:

• For Burgers:
• Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon goat cheese atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 1 minute. Place turkey burgers on bottom half of buns. Top burgers with Roasted Red Pepper Relish, then bun tops and serve.
• For Relish:
• Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
• Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 2 cups.

SPINACH GOAT CHEESE TURKEY BURGERS RECIPE - (1/5)

Steps:

• In a large mixing bowl, combine the ground turkey, egg, defrosted spinach, bread crumbs and seasoning. Mix well until all ingredients are incorporated. Add the goat cheese and mix again until combined. Heat up a grill pan over medium heat. Spray with nonstick spray or add a drizzle of oil to the bottom of the pan. While the pan is heating up, form six patties out of the turkey mixture. Cook the patties in the grill pan for about 6 minutes per side, or until juices run clear. Serve with warm whole wheat buns and any additional "fixins" you like.

GOAT CHEESE TURKEY BURGERS

Steps:

• Shape turkey into 8 patties.
• Top half the patties with a piece of cheese, top with remaining patties. Seal edges.
• Season with salt and pepper, if desired.
• In a skillet over medium-high heat, cook patties about 10 minutes, turning once, until cooked through.
• Combine mayo and lemon zest.
• Serve burgers on buns with peppers, mayo and lettuce.

SPINACH TURKEY BURGERS

Steps:

• In a large bowl, combine the stuffing mix, broth, Italian seasoning, salt, pepper and half of the spinach (save remaining spinach for another use). Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with cheese, lettuce and tomato if desired.