Nikki's Goat Cheese-Stuffed Turkey Burger

  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. For the poblano yogurt sauce: Combine the yogurt, salt, lemon zest and juice, garlic and roasted poblano in a food processor. Puree until smooth
  5. 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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