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.

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3 Responses to “Colorful Cumin Quinoa Salad”

  1. #
    1
    Nicole Love — February 8, 2011 at 4:02 am

    Your blog is so inspiring! I love to cook and, I can’t wait to try your recipes!

  2. #
    2
    Shannon — February 8, 2011 at 8:05 pm

    looks like one of my favorites! i usually throw in corn, too 🙂

  3. #
    3
    Nicole Love — March 30, 2011 at 11:26 am

    Your blog is so inspiring! I love to cook and, I can’t wait to try your recipes!

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