Stuffed Chicken Burgers

Wednesday, February 6, 2008

This recipe is actually for stuffed turkey burgers, but we didn’t have any ground turkey on hand, so I used ground chicken. Hubby said these are his favorite non-beef burgers. The glaze really balanced out the flavors of the red peppers. I ate mine without a bun.

Stuffed Chicken burgers – original recipe from Lindsey’s Blog – makes 4
1 1/2 lbs. Ground Chicken 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)
Pepper
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.

Balsamic Glaze
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.

Main Meal, Poultry

6 comments »

11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

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Shannon — November 16, 2010 at 12:18 pm

Ooh, that sounds great!
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Emily — November 16, 2010 at 1:50 pm

That sounds pretty incredible! Love your 5 day idea 🙂
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amanda @ fake ginger — November 16, 2010 at 4:59 pm

That looks delicious! I wish I could convince my husband to eat squash. 🙁
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Boston Food Diary — November 16, 2010 at 5:43 pm

LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!
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Nutmeg Nanny — November 16, 2010 at 5:53 pm

Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!
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Megan — November 16, 2010 at 6:14 pm

I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!
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Cara — November 17, 2010 at 1:29 am

I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?
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Jen — November 17, 2010 at 2:29 am

Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.
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Taylor — November 17, 2010 at 4:00 am

This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!
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Shannon — November 17, 2010 at 3:47 pm

i made this too and it was AWESOME 🙂
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Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!