Recipe courtesy of Nikki Dinki
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Nikki's Goat Cheese-Stuffed Turkey Burger
Total:
50 min
Active:
50 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Active:
50 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Burger:
  • 2 pounds ground turkey thighs
  • 1/2 Vidalia onion, finely grated (about 3/4 cup) 
  • 2 tablespoons Worcestershire sauce 
  • 3/4 teaspoon smoked paprika 
  • 1 teaspoon plus 1 pinch kosher salt 
  • 1/2 teaspoon freshly ground black pepper 
  • Four 1/2-ounce pieces goat cheese 
  • 2 tablespoons olive oil
Pan-Fried Jalapenos:
  • 1/2 cup fine yellow cornmeal
  • 2 tablespoons Parmesan 
  • 1/4 cup buttermilk 
  • 2 jalapenos, sliced into 1/4-inch rounds 
  • 3 tablespoons olive oil
  • Pinch salt
Poblano Yogurt Sauce:
  • 1 cup Greek yogurt
  • 2 teaspoons kosher salt 
  • Zest and juice of 1/2 lemon 
  • 1 clove garlic, smashed and roughly chopped 
  • 1 roasted poblano chile, seeded and diced 
Assembly:
  • 4 multigrain hamburger buns
  • 8 lettuce leaves or 1/3 cup mesclun 
  • 16 to 20 potato chips 

Directions

For the burger: In a large bowl, combine the ground turkey, onions, Worcestershire sauce, smoked paprika, salt and pepper. Form the mixture into 8 patties, about 4 ounces each. Place a piece of goat cheese on 4 of the patties. Top each with a second patty and press the edges to seal the cheese inside the burgers. Refrigerate until ready to cook.

Heat a nonstick saute pan with the olive oil over medium-high heat. Add the burgers and cook until browned and cooked halfway through, 9 to 10 minutes. Flip and cook until done, 9 to 10 minutes more.

For the pan-fried jalapenos: Combine the cornmeal and Parmesan in a shallow bowl. Add the buttermilk to a second bowl. Dredge the jalapeno slices in the buttermilk and then dip them in the cornmeal mixture. Heat the oil in a saute pan over medium-high heat until shimmering. Carefully add the coated jalapeno slices and cook until brown on one side; flip and cook until brown on the other side. Drain on paper towels and sprinkle with the salt.

For the poblano yogurt sauce: Combine the yogurt, salt, lemon zest and juice, garlic and roasted poblano in a food processor. Puree until smooth

To assemble: Split each bun and layer one-quarter of the lettuce, a burger, some pan-fried jalapenos and potato chips on the bottom halves. Spread 1 tablespoon of the poblano yogurt sauce on the bun tops. Top with the lids and eat.

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