Goat cheese stuffed burgers

-
For dinner tonight I made turkey burgers stuffed with goat cheese and spinach. This recipe uses the turkey burgers I posted a few weeks ago, with a goat cheese, cream cheese and chopped spinach stuffing which I found on nothingbutcountry.com. This is one of my favorite dishes that I've made for the blog thus far. The burgers were nice and juicy and the warm, melted cheese filling made it literally burst with flavor. I'd highly recommend trying these out. They would work just as well with beef as they did with the turkey.

Ingredients:
For the meat:
1 1/4 ground turkey (I use the 93% fat free, because the 99% is too dry)
Zest of one lemon
About 1/4 of a large red onion, finely diced
A dash of each of the following: dijon mustard, soy sauce, sriracha hot sauce, salt, pepper, basil and crushed red pepper flakes.

For the filling:
4 ounces goat cheese
2 ounces cream cheese
1/2 a package of frozen chopped spinach

Directions
1. Mix the burger ingredients and make them into 8 relatively thin patties. 
2. Mix the filling ingredients. Place about a quarter of the filling onto four of the patties.
3. Top each of the patties with another and pinch the edges closed to seal. (I could have done a better job with this, as the cheese started leaking out while they were cooking. This only affects the presentation, not the taste, so don't worry too much if it happens.)
4. Heat the grill or a lightly oiled skillet to medium-high heat. Cook the burgers until they are cooked through. (Because these are turkey burgers, you really need to make sure they are aren't pink in the middle or they could make you sick. The large quantity of seasonings I used help keep the burgers juicy even when they're well-done. If you're using beef instead, cook to your preference.) 

The Results

Comments

  1. DafeenahAugust 14, 2011 at 9:58 PM

    By goat cheese, do you mean feta cheese or something else? I love feta stuffed burgers but haven't ever tried with cream cheese. These look yummy will definitely have to give it a try.

    ReplyDelete
  2. Becca's DirtAugust 15, 2011 at 4:45 PM

    I bought goat cheese last week and it says french goat cheese. I don't know the difference since I've never used it before. I keep hearing more and more about goat cheese so I bought it. Haven't used it yet. I don't care for the ground turkey but they sound good with beef. I'll have to give it a try. Now I no something to use the goat cheese with. Happy cooking.

    ReplyDelete
  3. Fahad KhanAugust 16, 2011 at 8:40 PM

    I simply love goat's cheese,in a burger,on bruschetta,hot toast,sandwiched between cherry tomatoes..Thank you for sharing the recipe!:-)
    P.S. Saw your post on FB,following you now.Please drop by my blog - It is about Food and Drink too!:-)

    ReplyDelete

Post a Comment

Popular posts from this blog

Chocolate cake with vanilla buttercream icing and dark chocolate ganache glaze

-
Image
I really didn't intend for this to be a dessert blog, but this is the third consecutive dessert entry I've done. This weeks entry is a birthday cake that I made for my girlfriend. She requested a very chocolately cake and this one definitely meets that standard. This cake is based loosely on a recipe by Sara Campbell on foodnetwork.com . Her recipe looks incredible, but it makes a giant cake and there seem to be some issues with the directions for the buttercream. My version combines separate recipes for the cake, the buttercream frosting and the dark chocolate ganache glaze. The chocolate cake is from a recipe by  Cathy Lowe on foodnetwork.com. The buttercream frosting is based on a recipe from Wilton.com. The dark chocolate ganache is based on a recipe from  allrecipes.com Ingredients: For the cake: 1 3/4 cups all purpose flour 2 cups sugar 3/4 cup unsweetened cocoa 1 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2
Read more

Chicken breasts stuffed with goat cheese and sun-dried tomatoes

-
Image
Last weekend my girlfriend and I made dinner for her parents who were visiting DC. Since I don't eat beef or pork, and her mother doesn't eat fish, we settled on chicken. For our main course we prepared chicken breasts stuffed with goat cheese and sun-dried tomatoes. I was excited about this recipe because I love goat cheese (and feta, gorgonzola, bleu cheese and pretty much all other crumbly cheeses.) This recipe comes from Cooking Light, by way of myrecipes.com . On the side we prepared a Giada De Laurentiis recipe for israeli couscous with apples, cranberries and herbs, along with some simple roasted asparagus. The recipes are below, with my notes in italics. For the chicken: Ingredients 1 cup boiling water 1/3 cup sun-dried tomatoes, packed without oil 2 teaspoons olive oil, divided 1/2 cup chopped shallots, divided 1 1/2 teaspoons sugar 3 garlic cloves, minced 2 1/2 tablespoons balsamic vinegar, divided 1/2 cup (2 ounces) crumbled goat cheese 2 tablespoons ch
Read more

Chicken Pot Pie

-
Image
It occurred to me recently that I've gotten lazy about posting stuff to this blog (I missed the entire month of December), so one of my New Year's resolutions is to post more regularly. I've still been cooking a fair amount; I have three other recipes with photos ready to be posted. Two of those turned out well, the other not so much. I'm posting this chicken pot pie recipe that I made last night ahead of the older ones, because I'm excited about how good it was and it made me feel like posting. This recipe comes from allrecipes.com , though I made some of my own tweaks to it. I was considering getting a chicken pot pie from a new place on H Street called Dangerously Delicious Pies , but decided to make my own. I still really want to try that place out. Their menu has a great selection of both sweet and savory pies. The recipe is below. My changes are in italics. I added some extra vegetables and herbs to give it some more flavor. The pie turned out really well
Read more