A while back a friend posted a picture of turkey burgers that had been stuffed with goat cheese and topped with mashed sweet potatoes. I was sold. No recipe accompanied it, so I made up what I will christen “Wilke Goat Cheese Stuffed Turkey Burgers with Sweet Potato Topping.” My creativity amazes me. My version of the recipe: 1 lb ground turkey breast 4 oz goat cheese (small package) 2 tablespoons dijon mustard Worschire Sauce - a few dashes Onion/Garlic Powder - few shakes of each Salt and pepper - few shakes of each 1 sweet potato Combine dijon mustard, worschire sauce, salt, pepper, onion powder and garlic powder.  Mix well.  Combine mixture with ground turkey breast and work into meat. Divide goat cheese into 4 equal parts - roll each part into a ball and then pat between palms until a disc is formed. Divide seasoned meat to make 4 patties - in the middle of each patty, insert a portion of goat cheese. Make sure the goat cheese is securely in middle of patty. Now, at this point I would tell you to go outside, crack open a beer and throw the burgers on the grill. That’s what one does in May, right? Well, not if you’re stuck in a 475 square foot apartment in NYC with no access to a grill.  In this case, get the cast iron skillet out, drizzle it with some olive oil, open and beer and stand as close to the window as you can.  If a breeze catches your cheeck close your eyes and quickly pretend you’re outside. But no matter where you cook - give each side about 5 minutes and take them off the grill/skiillet. When cut open, all the meat should be white - not pink. If you’re the meat thermometer type of person, you’d want it at about 165 degrees. You’re almost ready - just take your sweet potato and pierce it a few times. Wrap it in saran wrap and toss it in the mircowave for about 5 minutes. Take it out, scoop out the insides and mix with butter until you get a mashed potato consistency. OR - if you’re like me you might have leftovers from the Wilke Mushroom Dijon Chicken with Sweet Potaotes. Mash those suckers up! Throw the burgers on whole wheat buns and top each with a heaping spoon of sweet potato goodness. Eat. Quickly. Before someone else tries to get their grimey little hands on it.

A while back a friend posted a picture of turkey burgers that had been stuffed with goat cheese and topped with mashed sweet potatoes. I was sold. No recipe accompanied it, so I made up what I will christen “Wilke Goat Cheese Stuffed Turkey Burgers with Sweet Potato Topping.” My creativity amazes me. My version of the recipe:

1 lb ground turkey breast

4 oz goat cheese (small package)

2 tablespoons dijon mustard

Worschire Sauce - a few dashes

Onion/Garlic Powder - few shakes of each

Salt and pepper - few shakes of each

1 sweet potato

Combine dijon mustard, worschire sauce, salt, pepper, onion powder and garlic powder.  Mix well.  Combine mixture with ground turkey breast and work into meat.

Divide goat cheese into 4 equal parts - roll each part into a ball and then pat between palms until a disc is formed.

Divide seasoned meat to make 4 patties - in the middle of each patty, insert a portion of goat cheese. Make sure the goat cheese is securely in middle of patty.

Now, at this point I would tell you to go outside, crack open a beer and throw the burgers on the grill. That’s what one does in May, right? Well, not if you’re stuck in a 475 square foot apartment in NYC with no access to a grill.  In this case, get the cast iron skillet out, drizzle it with some olive oil, open and beer and stand as close to the window as you can.  If a breeze catches your cheeck close your eyes and quickly pretend you’re outside.

But no matter where you cook - give each side about 5 minutes and take them off the grill/skiillet. When cut open, all the meat should be white - not pink. If you’re the meat thermometer type of person, you’d want it at about 165 degrees.

You’re almost ready - just take your sweet potato and pierce it a few times. Wrap it in saran wrap and toss it in the mircowave for about 5 minutes. Take it out, scoop out the insides and mix with butter until you get a mashed potato consistency.

OR - if you’re like me you might have leftovers from the Wilke Mushroom Dijon Chicken with Sweet Potaotes. Mash those suckers up!

Throw the burgers on whole wheat buns and top each with a heaping spoon of sweet potato goodness. Eat. Quickly. Before someone else tries to get their grimey little hands on it.

May 28 2009

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