Goat Cheese Turkey Burger
I took the Chavrie Goat Cheese Stuffed Turkey Burgers recipe and lightened it to make it even more healthy by using egg beaters and adding pureed broccoli.
I took the Chavrie Goat Cheese Stuffed Turkey Burgers recipe and lightened it to make it even more healthy by using egg beaters and adding pureed broccoli.
- Carbohydrate 8.396680625 g
- Cholesterol 100.78425 mg
- Fat 14.126189375 g
- Fiber 3.5723123999238 g
- Protein 26.19023 g
- Saturated Fat 5.56487325 g
- Serving Size 1 1 Serving (278g)
- Sodium 213.175875 mg
- Sugar 4.8243682250762 g
- Trans Fat 1.500876375 g
- Calories 263 calories
Step-by-step
- Puree broccoli in a food processor or blender.
- Slice goat cheese into 8 equal disks
- In a large bowl, combine the ground turkey, egg beaters, garlic and a pinch each of salt and pepper.
- Mix gently to bring all the ingredients together; do not over mix.
- Form meat mixture into 16 patties. On 8 of the patties, gently place goat cheese disks onto patties, pressing down lightly.
- Place remaining patties on top, press, and seal edges to totally enclose filling, forming 8 total patties.
- Place patties on grill 4 minutes, until bottom is brown. Turn the burgers over and cook an additional 4 minutes, or until done to your preference.
- Place in thins and serve with lettuce tomato and onion
Incorporating pureed green vegetables directly into ground poultry prevents the protein matrix from drying out during high-heat cooking. Lean ground turkey breast lacks the high intramuscular fat content of beef, meaning it surrenders moisture rapidly when exposed to open flames. Adding finely processed broccoli introduces bound water and structural cellulose that hold steam inside the meat as the temperature rises. This technique maintains juiciness without requiring heavy oils or excessive dairy fats.
Substitutions demand careful attention to binding agents and liquid ratios. Whole eggs provide emulsifying proteins through their yolks, whereas egg substitutes rely primarily on modified food starches and albumen. Using one-quarter cup of egg substitute safely binds two pounds of lean meat when combined with finely grated aromatics like garlic and onion. Grating the onion instead of dicing it releases cellular juices directly into the mixture rather than creating dry pockets that cause structural failure on the grill grates.
Stuffing patties requires sealing the outer edges completely to prevent molten dairy from escaping during the cooking process. Slicing semisoft goat cheese into eight equal disks ensures even distribution and prevents thermal blowouts where expanding air pockets rupture the meat shell. Pressing the top patty firmly over the cheese layer and crimping the perimeter creates a tight thermal seal that forces the interior cheese to soften uniformly without liquefying entirely.
Chemical interactions between poultry proteins and acidic dairy compounds create distinct savory profiles on the palate. The caproic and caprylic fatty acids present in goat cheese deliver sharp, tangy notes that cut through the mildness of lean turkey breast. Cooking each side for precisely four minutes allows the exterior amino acids and reducing sugars to undergo the Maillard reaction, developing a deep brown crust that contrasts with the creamy, tart center.
