Chavrie Stuffed Turkey Burgers

You can never have too many main course recipes, so give Chavrie Stuffed Turkey Burgers a try. One serving contains 361 calories, 45g of protein, and 10g of fat. For $3.7 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodista requires ea. eggs, ea. hamburger rolls, chavrie goat cheese, and ground turkey. It is a rather expensive recipe for fans of American food. 2 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is pretty good. Try Chavrie Stuffed Grape Leaves, Cranberry Turkey Cutlets With Fresh Chavrie, and Stuffed Turkey Burgers for similar recipes.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 ea. Eggs

teaspoon ½ Chopped garlic

4 ounces Chavrie fresh goat cheese (log works best)

2 pounds ½ Ground Turkey

6 ea. Hamburger rolls

teaspoon ½ Thyme leaves

Equipment:

bowl

grill

Cooking instruction summary:

  1. Slice Chavrie goat cheese log into 6 equal disks
  2. In a large bowl, combine the ground turkey, eggs, garlic and a pinch each of salt and pepper.
  3. Mix gently to bring all the ingredients together; do not over mix.
  4. Form meat mixture into 12 patties. On 6 of the patties, gently place Chavrie disks onto patties, pressing down lightly.
  5. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.
  6. Place patties on grill 4 minutes, until bottom is brown. Turn the burgers over and cook an additional 4 minutes, or until done to your preference.
  7. Place in rolls and serve with your favorite accompaniments

 

Step by step:


1. Slice Chavrie goat cheese log into 6 equal disks

2. In a large bowl, combine the ground turkey, eggs, garlic and a pinch each of salt and pepper.

3. Mix gently to bring all the ingredients together; do not over mix.Form meat mixture into 12 patties. On 6 of the patties, gently place Chavrie disks onto patties, pressing down lightly.

4. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.

5. Place patties on grill 4 minutes, until bottom is brown. Turn the burgers over and cook an additional 4 minutes, or until done to your preference.

6. Place in rolls and serve with your favorite accompaniments


Nutrition Information:

Quickview
361 Calories
45g Protein
10g Total Fat
21g Carbs
22% Health Score
Limit These
Calories
361k
18%

Fat
10g
15%

  Saturated Fat
4g
27%

Carbohydrates
21g
7%

  Sugar
3g
4%

Cholesterol
146mg
49%

Sodium
380mg
17%

Get Enough Of These
Protein
45g
90%

Vitamin B3
16mg
83%

Selenium
50µg
72%

Vitamin B6
1mg
70%

Phosphorus
465mg
47%

Vitamin B2
0.43mg
25%

Vitamin B1
0.35mg
23%

Zinc
3mg
22%

Iron
3mg
18%

Vitamin B12
1µg
17%

Vitamin B5
1mg
17%

Folate
61µg
15%

Potassium
527mg
15%

Magnesium
59mg
15%

Copper
0.29mg
14%

Manganese
0.28mg
14%

Calcium
103mg
10%

Vitamin A
328IU
7%

Vitamin D
0.97µg
6%

Fiber
0.83g
3%

Vitamin E
0.41mg
3%

Vitamin K
2µg
2%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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