The Steines Family's Terrific Turkey Burgers Stuffed with Goat Cheese
Television personality Leanza Cornett enjoys cooking, and her family enjoys eating the meals she makes! "The whole family loves these burgers, with or without buns, and served with homemade (or store bought!) potato chips and a simple green salad," she says. "Sometimes I stuff these burgers with different kinds of cheese, depending on what I have in the fridge. Practically anything tastes great, and they hold up without the relish if you don't want to go to the trouble of making it – even though it's worth the effort!"
4 tablespoons fresh breadcrumbs
3 tablespoons fresh lemon juice
2 teaspoons dried thyme
1 1/8 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons soft fresh goat cheese
6 whole wheat hamburger buns (optional!)
3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry, chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic
4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
For burgers:
Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide mixture into six equal portions. Form one 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 five portions. (Busy mom Cornett prepares hers ahead of time and chills them in the fridge for no more than four hours.)
Grill burgers on medium heat until cooked through, about five minutes per side. If using buns, grill the buns until lightly toasted, about one minute. Place turkey burgers on bottom half of buns. Top burgers with Roasted Red Pepper Relish and bun tops, then serve.
For relish:
Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté two minutes. Add onions and garlic. Cook until onions are tender, stirring, for about five 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 six minutes. Cool to room temperature. (Cornett prepares this ahead of time, too!)
