Turkey burgers made with goat cheese and sun-dried tomato pesto mixed into 99% lean ground turkey. Pan-fried in olive oil on sesame seed buns with spinach.
A turkey burger stuffed with goat cheese and sun-dried tomato pesto, on a sesame seed bun with spinach. The meat is 99% lean ground turkey mixed with seasoned breadcrumbs, garlic powder, onion powder, seasoned salt, and minced garlic. Pan-fried in olive oil. Lean turkey dries out fast — the goat cheese is what saves it, melting inside the patty and keeping the centre moist.
Lean turkey dries out fast. The goat cheese melts inside the patty and keeps the centre moist. Half a cup mixed into the meat before forming the patties. The pesto goes in too. Between the cheese and the pesto, the burger has enough fat and flavour to overcome the leanness.
Tips for Making Goat Cheese Turkey Burgers
Mix the cheese and pesto into the meat
Half a cup of goat cheese and two tablespoons of sun-dried tomato pesto go directly into the ground turkey with the seasonings. Mix by hand until evenly distributed.
Do not overmix. You want the cheese distributed but not completely smeared. Pockets of goat cheese that melt during cooking are part of the appeal.
Do not press the patties while cooking
Pressing a burger with a spatula squeezes out the juices. Lean turkey cannot afford to lose any moisture.
Fry on medium heat in a coated skillet with olive oil. About six minutes per side. The internal temperature should reach 165°F (74°C).
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Goat Cheese Turkey Burgers
Total Time: 27 minutes
Yield: Serves 4
Diet: Gluten-Free, Omnivore
Description
These juicy turkey burgers are elevated with sun-dried tomato pesto and goat cheese. A perfect 4th of July grilling option!
Ingredients
Units
Scale
Instructions
- Coat the skillet with olive oil and heat to medium.
- Combine all ingredients in a mixing bowl and hand-knead until evenly mixed.
- Roll the mixture into palm-sized balls and flatten into patties.
- Fry for 3-4 minutes per side, or until evenly browned.
- Toast the buns and spread 1 teaspoon of sun-dried tomato pesto on the top bun.
- Top with spinach and enjoy!
Notes
- To prevent the burgers from becoming dry, avoid overworking the turkey mixture. Gently combine ingredients until just mixed.
- For a richer flavor, use high-quality sun-dried tomatoes packed in oil. Drain the oil before adding to the pesto.
- These burgers can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I grill these instead of pan-frying?
Yes. Oil the grill grates well since lean turkey sticks easily. Grill over medium heat for about six minutes per side. The goat cheese inside helps keep them moist even on a grill.
What is sun-dried tomato pesto?
A pesto made with sun-dried tomatoes instead of basil. It is available jarred in most grocery stores. If you cannot find it, blend sun-dried tomatoes with olive oil, garlic, and Parmesan into a rough paste.
Can I use regular ground turkey instead of 99% lean?
Yes. Regular ground turkey has more fat and produces a juicier burger. The 99% lean requires the goat cheese to compensate for the missing fat. With fattier turkey, you can reduce the cheese if you prefer.