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July 12 Goat Cheese-Stuffed Turkey Burgers With Roasted Red Pepper And Apricot RelishI realized its been a while since I added a recipe to my Blog, so here is what we had for dinner last night..
Goat Cheese-Stuffed Turkey Burgers
With Roasted Red Pepper and Apricot Relish
This meal was extremely yummy!! And while I usually never eat turkey as a rule, and especially turkey burgers, I would have to admit that I really enjoyed these burgers! And would definitley make them again!! Here's the recipe....
1 1/2 pounds of ground turkey leg meat
6 tablespoons bread crumbs, toasted in a dry frypan
1 1/2 tablespoons of freshly squeezed lemon juice
1 1/2 tablespoons of freshly grated lemon zest
1 tablespoon of chopped fresh thyme
1/2 to 1 teaspoon of salt
Freshly ground black pepper to taste
6 tablespoons of goat cheese
6 sandwich size English muffins
Roasted Red Pepper and Apricot Relish (recipe follows)
This recipe serves six.
Light a fire in a gas or charcoal grill.
In a medium bowl, combine the turkey meat, bread crumbs, lemon juice, lemon zest, thyme, salt and pepper. (I like to use fresh sliced bread, blend about four slices in the blender until they become bread crumbs. For this recipe, toast the fresh breadcrumbs in a dry frypan (no oil) and toss them until they become brown) Mush this mix with your hands until its blended well. Feels great dosent it!!! LOL
Next, divide the mixture into 12 equal portions and press them into four-inch patties.
Top each of the six patties with one tablespoon of goat cheese. Place a second patty on top and press down the edges to seal the two together. Place the patties on a baking sheet, cover, and refrigerate for one hour.
Brush each burger with oil. Grill on an oiled rack over a hot fire for about six minutes each side, or until cooked through. Serve on an toasted English muffin, topped with relish!!
Roasted Red Pepper And Apricot Relish
3 tablespoons oil
1 cup finely chopped red onion
3 teaspoons minced garlic
1 cup of red bell peppers, roasted, peeled and finely diced
1 cup of dried apricots, diced
1/2 cup of chicken broth
4 teaspoons of distilled white vinegar
1 tablespoon of honey mustard
3 drops of Tabasco Sauce
Freshly ground pepper to taste
1 teaspoon of fresh flat leaf parsley
In a heavy, medium saucepan over medium heat, heat the oil and saute the onion and garlic for 1 minute. Add the red peppers, apricots, and broth, and simmer for 5 to 10 minutes.
Add the vinegar, mustard, and Tobasco. Cook untill most of the liquid has evaporated. Add the pepper
Serve at either room temperature or chilled. Add the parsley just before serving. Enjoy!!!
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