Giveaway Reminder! Don’t forget to enter the giveaway for a pair of Adidas Supernova Glides on the blog. Still 6 days to enter, I’ll choose a winner on Wednesday January 23rd! You’ve got three ways to enter: comment on the blog, tweet about the gieaway, and tag Rocky Road Running on Facebook. Good luck!
*****
The weather in Philadelphia last night was dreary, windy, and cold, which meant only one thing: I was in the mood for some comfort food for dinner! Nothing beats a delicious turkey burger with creamy goat cheese when the mood strikes.
(Side note/shameless plug for the husband’s & brother-in-law’s business: if you live in the Midwest and are in the mood for a REALLY delicious burger, check out Punch Burger in downtown Indianapolis. The Thai Burger is the best thing ever, just ask the Indianapolis monthly!)
I adapted this recipe from the Food Network Kitchens recipe. The hot sauce/balsamic/Worcestershire sauce is pretty darn phenomenal, IMHO (for the 40-plus set: “in my humble opinion”). Plus, the mirepoix allows for some big juicy burgers without a ridiculous amount calories.
GOAT CHEESE TURKEY BURGERS
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 5 burgers
Ingredients:
20 ounces of Ground Turkey Breast
3 cloves garlic, finely chopped
2 Tablespoons Balsamic Vinegar
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
2 Tablespoons Olive Oil
8 ounces mirepoix (finely chopped mix of carrot, onion, and celery)
Fresh ground pepper and salt
5 Whole Wheat Buns, toasted (I like Ozery Bakery One Bun Multi Grain)
5 ounces crumbled Goat Cheese
1 thinly sliced onion
1 thinly sliced bell pepper
Directions:
In a large bowl, combine Ground Turkey, garlic, Balsamic Vinegar, Worcestershire sauce, hot sauce, olive oil, and mirepoix. Sprinkle salt and pepper into the mix, as desired. Form into 5 patties.
Tips from the top: When Devon and I got engaged back in January 2011, my good friend Annie’s best advice to me “only take your ring off when you’re making meatloaf or burgers”. Haha!
Place on the grill/Foreman to cook for 3-4 minutes, until browned. Flip and cook until the other side is brown, about 3-4 more minutes.
While I was cooking the burgers, we had:
- sweet potato fries (simply tossed with olive oil, salt, and pepper) roasting in the oven,
- broccoli in the steamer,
- peppers and onions sautéing on the stove with olive oil and garlic,
- and Ozery Bakery One Bun Multigrain buns in the toaster. These buns are the best “thin” buns I’ve tried, they have the perfect consistency/texture like a regular bun, but just less of it!
Once the buns are toasted, sprinkle 1-ounce of goat cheese on the bottom half of the bun, then cover with the top half to close the goat cheese in –> it makes the cheese super melty (yep, that’s a word) and delicious!
Once the burgers are done cooking, place the cooked burger on top of the cheese, serve with caramelized onions and peppers as desired.
We served with the homemade sweet potato fries and steamed broccoli (sprinkle with ground lemon pepper –> yum!) for a pretty well-rounded meal. Enjoy!
