There are many things I don’t quite understand.
Things that just don’t seem to make sense.
For example: why does the guy in my yoga class have a large suitcase tattooed across his chest? Is he a traveler? Is he a murderer? Did he get too drunk one night in Vegas? These are all things I’ve wondered, but I don’t know maybe he should just put on a shirt so I can stop thinking about the what ifs.
There are a couple more things that remain unclear to me: the fact that Panera serves a side of bread with soup that is in a bread bowl, people who put cheese on apple pies, Lindsay Lohan’s new face (it strangely resembles Joan Rivers), and why I haven’t done half of the things on my 23 things list yet.
One last thing. How come I am hungry like allllll the time?
I don’t have answers to those questions.
But I do know how to make a killer turkey burger that squashes hunger pangs. With only 300 calories per serving. Ohhhh baby.
However I can’t decide what you’ll find more intriguing: a lean, moist turkey burger or homemade peach bbq sauce. Probably the drool-worthy sauce, right?
In an effort to get myself to stop
drinking going through bottles of Frank’s red-hot and siracha, I wanted to make something sweet, savory, and absolutely mind-blowing. Helllllooo peach bbq concoction! Quite frankly, it’s less complicated than my love life… which in reality means it isn’t complicated at all.
The sauce itself is both tangy and sweet; well deserving sauce of any burger out there. Generous spoonfuls on top makes for the most amazing, juicy flavorful bite you can imagine. I promise.
Now that I’ve got you excited about the sauce, let’s move on to cheese.
You see I’ve never been a cheese girl. At restaurants, I always ask the waiter to leave it off my salad; at home I never put it on my sandwich. But seriously someone should have told me how incredible goat cheese is. I now buy it 3x per week. Call me goat cheese girl, whatever… It’s lustful.
Tangy and almost cream cheese like, goat cheese turns out be sensational in a burger. Trader Joe’s even has some interesting combinations (yes, I stared at them for a good 20 minutes). I guess I’m sort of making it my life mission to put goat cheese in and on top of everything I eat. And trust me, I like really like to eat.
I had these burgers for lunch and dinner. Plus breakfast the next morning.
When did I become a carnivore? Uhhh apparently when I stuffed goat cheese in a burger and called it a day.
Are you kidding me? I even grilled a couple of peach slices and threw them on top. And then devoured them with spicy sweet potato fries.
Omgggggg this needs to happen again soon.
Cause these burgers are just a thing I totally understand.
Goat Cheese Stuffed Turkey Burgers with Tangy Peach BBQ Sauce
For turkey burgers:
1 pound lean ground turkey
1/3 cup onion, diced
2 garlic cloves, minced
1 teaspoon ketchup
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper, plus more
2 oz goat cheese, divided into 4 equal squares
4 whole wheat (or low calorie) buns
For peach bbq sauce
1/4 of a red onion, diced
1 clove garlic, minced
1 tablespoon ketchup
1/2 teaspoon cumin
1 tablespoon tomato paste
1 8 0z can tomato sauce
1 cup peach preserves
1/4 cup water
1 tablespoon molasses
2 tablespoons brown sugar or honey
2 teaspoons Worcestershire sauce
1 teaspoon dijon mustard
1/2-1 teaspoon red pepper flakes
1 teaspoon salt
a few dashes of hot sauce
freshly ground pepper
To make peach bbq sauce:
- Heat a splash of olive oil in a medium sauce pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for another minutes. Reduce heat to low and add tomato paste and cumin; combining with the onion and garlic.
- Add the tomato sauce and all remaining ingredients. Stir until combined and heated through. Taste and adjust salt, pepper, or other seasonings as you see fit. Transfer to a blender or use an immersion blender to blend until smooth. Add more water, a tablespoon or two at a time, if you prefer a thinner sauce. Set aside until burgers are ready.
To make burgers:
- Combine turkey, egg, onion, minced garlic, ketchup, mustard, Worcestershire sauce, salt, and black pepper in large bowl. Divide turkey into equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with fresh ground black pepper and top with goat cheese; top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 6 minutes per side.
- Once burgers are cooked, place in bun and add peach bbq sauce on top.
- This recipe makes 4 burgers, but you could make smaller burgers. Just divide meat into 10 patties, and top with goat cheese.
- The peach bbq sauce is adapted from The Kitchn’s Tangy and Sweet BBQ Sauce.
- If you choose to bake the burgers, preheat oven to 400 degrees F and bake for 18-20 minutes or until no longer pink.
- You can omit bbq sauce and top with condiment of your choice. Another option is to use store bought bbq sauce and/or top with grilled peaches.
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