Cooking With Wine
Goat Cheese Stuffed Turkey Burgers With Roasted Red Pepper Relish
Featuring Serve with chilled Chardonnay or Mexican style beer with lime.
Burgers
1 ½ Lbs lean Ground Turkey
6 tbsp fresh breadcrumbs
3 tbsp fresh lemon juice
2 tsp grated lemon peel
2 tsp dried thyme
1 1/8 tsp salt
½ tsp ground black pepper
6 tbsp soft fresh goat cheese (such as Montrachet)
6 whole wheat, hamburger buns
Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Divide mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tbsp goat cheese atop turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Prepare barbeque (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill buns, cut side down, until lightly roasted. Place turkey burgers on bottom half of buns. Top burgers with roasted Red Pepper Relish and serve.
Roasted Red Pepper Relish
3 Tbsp olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry, chopped.
1 ½ cups chopped onions
3 tsp finely chopped garlic
4 ½ tbsp cider vinegar
3 tbsp sugar
¼ tsp dry mustard
¼ tsp cayenne pepper
Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender. Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. Serve at room temperature. Makes about 2 cups.
