My family has a pretty discerning palate which is great – most of the time. I can’t pull things past them without them noticing that something is “different” or “new”. I love that they can tell the difference between dishes that I make except when I am trying to get a healthier version of something on the table. (Please tell me I’m not the only one this happens to!) I have served turkey burgers several times over the past few years, but they never really caught on until I quit trying to make the turkey burger pass as a hamburger. Brilliant, huh? Instead of trying to trick them into thinking they were really eating ground beef, I celebrated the ground turkey and gave it the glory it deserves. And so this Turkey Burger with Sun-dried Tomatoes and Goat Cheese was created.
I’m not sure what took me so long to get on the turkey burger train, but man am I glad I did. It’s a good place to be. This burger is flavorful, lean, and the goat cheese oozes over the top. It is great for a quick weeknight meal or can even be dressed up for entertaining guests at a BBQ. Need to make them ahead of time? They are rock stars to freeze. Simply wrap the patties individually and put them in a freezer bag. Pull them out of the freezer when you need them, and you have a perfectly seasoned turkey burger ready to grill – essential for nights where dinner wasn’t the first thought on your mind. We all have those days, right?
Now if I could just find a way to get my family to believe that creamy cauliflower is really Alfredo sauce, I would hit the jackpot. Haven’t achieved that yet, but if I do, you’ll be the first to know.
Turkey Burgers with Sun-dried Tomatoes and Goat Cheese
- 3/4 cup Italian Panko Crumbs
- 1 egg, beaten
- 1 1/2 pounds ground turkey
- 1 tsp parsley
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 4 ounces goat cheese, sliced
- 1 cup fresh spinach (for garnish)
- In a large bowl, mix together Panko crumbs, egg, ground turkey, seasonings and sun dried tomatoes. Form into 6 patties and refrigerate for at least one hour to set.
- Grill over medium -high heat for 3-4 minutes per side.
- Serve with goat cheese slice and fresh spinach.