Stuffed Chicken Burgers
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m always looking for new ways to prepare salmon, too, and I love the idea of herbed mustard!
this looks so flavorful and juicy! delish 🙂
Jeff doesn’t love salmon, but I bet I could get him to eat it with this topping. Sounds so flavorful!
This looks amazing! I have everything for the sauce already other than the Dijon Mustard. Do you think I can use regular mustard?
beantownbaker — March 13th, 2013 @ 8:45 pm
It would definitely have a different flavor profile, but I love regular mustard! I think it would be great – let me know what you think of it.
Made this last night! SO good! My boyfriend and i both finished our plates and he declared this recipe as a keeper! Thanks so much for keeping it easy!
beantownbaker — June 10th, 2013 @ 1:15 pm
So glad you guys enjoyed it! I love recipes like this where you can customize it and still have dinner on the table in no time flat.