Use boneless skinless turkey or chicken breasts for these burgers. While grinding the meat yourself is an extra step, it yields a far better burger. The addition of the bread crumbs and milk ensures moistness and the goat cheese adds amazing flavor. These burgers are also terrific served open faced for more calorie savings.
INGREDIENTS:
1 Slice 100% Whole Wheat Sandwich Bread torn into pieces
¼ Cup Skim or 2% Milk
1 ½ Lb Turkey or Chicken Breast
1/2 Minced Onion
2 Cloves Garlic, Minced
1 T Soy Sauce
1 t Cayenne Pepper
½ t Ground Dry Mustard
¼ Cup Minced Parsley
4 oz goat cheese, cut into disks and frozen
Salt and Pepper
1 C Eggplant Caponata (recipe on Petite Feast’s website or use purchased)
Whole Wheat Hamburger Buns
METHOD:
Pulse the bread in the food processor to coarse crumbs. Add milk and pulse gently. Remove from work bowl and set aside. Cut turkey or chicken into small pieces and pulse in food processor until uniformly chopped but not pureed. Remove from work bowl and set aside. Pulse onion and garlic in food processor until chopped fine. Add to ground meat mixture. Add soy sauce, mustard, cayenne. Using your hands, mix gently until thoroughly combined. Gently mix in bread crumb milk mixture.
Divide meat into 4 portions and form into balls. Take a frozen disk of goat cheese and place in the center of each ball. Form into a flat patty making sure the goat cheese is completely covered. Refrigerate 30 minutes while you prepare grill.
Pre-heat grill to medium high. Clean and lightly oil cooking grate. Brush burgers with oil or spray lightly with pan spray. Season patties with S & P. Place burgers on grill and cook, turning only after a good sear has been achieved on the original side, 5-6 minutes. Flip and finish cooking on the second side until internal temperature reaches 160-165 on an instant read thermometer.
Transfer burgers to a plate, tent loosely with foil and let rest 5 minutes. Toast buns lightly. Assemble burgers and top with eggplant caponata and spinach and serve.
Serves 4
