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 sriracha, 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 make 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 the turkey burgers:
- 1 pound lean ground turkey
- 1 egg
- 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, low calorie, or gluten free buns
- For the peach BBQ sauce:
- olive oil
- 1/4 red onion, diced
- 1 clove garlic, minced
- 1 tablespoon ketchup
- 1/2 teaspoon cumin
- 1 tablespoon tomato paste
- 1 18oz 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 the 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 minute. 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 the 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. Serves 4.
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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