Goat Cheese and Sundried Tomato Stuffed Turkey Burger

I am hearing RAVES on this burger and am not surprised.  Easy and classic, this is a mouthwateringly great dinner.  Heads up for Superbowl; we’ve got a definite contender!

serves 6


1 package ground turkey meat

1/2 medium Spanish onion, small dice

1 T horseradish

1/4 C sundried tomatoes, diced

1 small package goat cheese/ 1/4 C goat cheese

1 egg

1/4 C flour (optional:  my turkey meat had been defrosted and was very moist so the flour was necessary.  Use as needed)

salt and pepper- to taste

condiments:  lettuce, mayonnaise, ketchup, Dijon mustard

6 whole grain buns

canola oil for cooking

In a large bowl combine turkey meat with 1/2 small onion, diced.  Add the horseradish, sundried tomato, salt, and pepper.   Next add egg until ingredients are thoroughly moist and incorporated.  Add flour to touch to take off excess moisture.

Divide the seasoned meat into six even portions.  Flatten one portion into a disk and add one sixth of the goat cheese into the center of the meat.  Wrap meat around the cheese to fully cover.

Chill the six turkey burger patties in the freezer on a parchment lined sheet pan as you prepare the blanched green beans and french fries with gremolata.

Remove the patties from the freezer.  Heat a large saute pan over high heat and add canola oil.  Once pan is heated (you can drop in a small piece of food and hear a sizzle, but the pan is not too hot to smoke.  Add the turkey patties and cook four to five minutes per side (you can check with a paring knife to make sure the meat is fully cooked).

Let the patties rest for a minute and serve on toasted whole wheat buns with condiments of your choosing.  Serve alongside blanched green beans and french fries with gremolata.

Bite.  Savor.  Repeat!

Blanched Green Beans

1 1/2 lb green beans/hari covert

2-3 T sesame oil (to taste)

salt and pepper-to taste

Bring a medium-large pot of salted water to a boil.

Once water is boiling, add green beans and cook until tender once tested.  To test-take a bite and see if beans are still crunchy or whether they give to your teeth so you are left with the fresh taste of the bean but no unpleasant stringiness or snap.

When fully cooked, remove green beans with a slotted spoon, shock in cold water, and dry on paper towels.  Reserve boiling water for french fries.

Once cooled and dry, toss with 2-3 T sesame oil and salt and pepper to taste.Set aside.

French Fries with Gremolata

4 medium potatoes, peeled, and cut into large julienne size (basic french fry size)

canola oil for pan frying

salt- to taste


5 cloves garlic, minced

1 bunch parsley leaves, minced

1 lemon, zested on a microplane

3 T grated Parmesan

Peel and slice potatoes to french fry size.  Blanch potatoes in boiling salted water (water left from green beans) till tender but not overdone.

Strain in a colander and heat a large saute pan over high heat.  Add canola oil to heated pan.

Pan fry potatoes in batches until golden brown.  Once fully cooked till crispy, dry on paper towels/mesh cooling rack.  Season with salt while still hot.  Add gremolata and toss.

Continue to fry batches, season with salt, and mix with gremolata.  Pair with Goat Cheeseand Sundried Tomato Stuffed Turkey Burger and Blanched Green Beans.


6 thoughts on “Goat Cheese and Sundried Tomato Stuffed Turkey Burger

  1. This looks yummy and I’m going to make it this weekend. I’ll let you know what I think. Is a package of ground turkey 1 pound?

  2. Pingback: Blue Cheese Stuffed Burger « Cooking with Aurora

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