The weather on the east coast has been unseasonably warm recently and with the temperatures reaching 65 degrees today, it felt more like April than January. This sudden burst of warm weather made my husband and I want to break out our grill, something we haven't done since September. We got this indoor grill as an engagement present and I have to say we love it. It is absolutely perfect for indoor grilling(which is our only option, since we live in an apartment). Unlike some of its counterparts (which we also have but never use), this grill does not dry out the meat and does not create a smokey nightmare in the kitchen while cooking. For anyone who is looking to grill indoors, I highly recommend.
Anyway, on to dinner. Once we decided we were going to grill, I figured I should use some ground turkey I had on hand and make turkey burgers. Feeling inspired(translate: "I was craving goat cheese") I decided to stuff the inside of our burgers with a goat cheese/sundried tomato/roasted pepper mixture. Finally, in an effort to force my husband to leave the ketchup in the refrigerator and off of his burger I made a simple balsamic glaze to drizzle on top. The result? A really flavorful burger with a tasty filling and the balsamic glaze added a nice tang to balance out the creaminess of goat cheese. Unfortunately, I forgot to charge my camera this morning and we were too hungry to wait to eat, so this post will be void of a picture. I'm sure you will have no problem imagining what this deliciousness looked like though ;)
1 1/2 lbs. Ground All-White Turkey Breast
1/2 packet Good Seasonings Italian Dressing Packet
4 oz. Goat Cheese Softened
1/4 cup Sundried Tomatoes (Chopped)
1/2 cup Roasted Red Peppers (Chopped)
2 cup Balsamic Vinegar
1 tbsp. Cornstarch
Combine goat cheese, sundried tomatoes, roasted red peppers and freshly ground pepper in a small bowl and set aside. In a medium bowl mix together ground turkey and Good Seasonings. Shape into 8 equal sized patties. Scoop the cheese mixture onto four patties and top with remaining patties. Use for fingers, seal the edge of burgers closed.
Grill or broil for seven minutes per side or until no longer pink.
In a small skillet heat vinegar and cornstarch over low heat stirring occasionally until it turns think and syrupy.
Drizzle on top of cooked burgers.