This is a recipe I made up. It is not revolutionary but it is pretty satisfying. The mushrooms cut down the excessive turkey taste and serves as a moisture agent, replacing the usually high calorie breadcrumbs. Goat cheese filling is just the element of surprise and I like it. If you’d like, use whatever cheese you like, preferably one that is not sharp enough to clash with the mushrooms.
Goat Cheese Stuffed Turkey-Portobello Mushroom Burgers
- 93% lean ground turkey or ground turkey breast, 20 oz
- Portobello mushroom, 1 large, finely chopped
- garlic, 4 cloves, minced
- Olive oil, 1 tablespoon
- Salt and pepper, to taste
- Red pepper flakes, to taste
- Semi-soft goat cheese, 2 oz or to taste
Turn on the grill on medium-high.
In a large bowl, mix all ingredients but the cheese. Knead for a few minutes until the mixture is no longer sticking to the bowl. Divide the mixture into 8 equal patties. Flatten each patty and then decorate 4 of them with the cheese in equal amounts. Use the undecorated patties to cover the decorated ones. Knead around the edges to make sure the cheese is locked in.
Cook the patties on both side until cooked to taste, approximately 4 minutes on each side.
You can serve this with the usual burger fixings but hold back on the ketchup as it may clash with the tastes. Try it first. If you are on 20/20, it is better if you opted for a multi-grain tortilla or whole wheat pita. I skipped either option and served it with saute shiitake mushrooms and bell peppers.
Here are the nutritional facts of a single patty, courtesy of SparkPeople Recipe Calculator: