Goat Cheese-Stuffed Turkey Patties with Onions & Mushrooms
Ingredients:
1 lb ground Turkey
1 medium Yellow Onion
8-12 Table Mushrooms, sliced
2 medium Jalapeño Peppers, diced
3 cloves Garlic, diced
2 tsp House Seasoning
1 Tbsp Herbs de Provence
4 oz Goat Cheese
2 Tbsp Olive Oil
1 lb ground Turkey
1 medium Yellow Onion
8-12 Table Mushrooms, sliced
2 medium Jalapeño Peppers, diced
3 cloves Garlic, diced
2 tsp House Seasoning
1 Tbsp Herbs de Provence
4 oz Goat Cheese
2 Tbsp Olive Oil
Directions:
- In a small bowl, combine 1/2 the Herbs de Provence with the Goat Cheese, mixing well. Divide into quarters and set aside.
- In a large bowl, combine the Turkey meat with the Jalapeño, 1/2 the House Seasoning, 1/2 the Herbs de Provence, and Garlic; mix well.
- Divide the meat in quarters.
- Form each quarter of meat into a ball; and then using your thumbs make a pocket.
- Place the Goat Cheese into the pocket, and then form the meat around the Goat Cheese, completely enclosing it.
- Flatten the patties, and then place on a plate in the refrigerator for 30 minutes. Wash your hands.
- Prepare the Onion: peel the Onion; slice in half from top to bottom; slice each half from top to bottom in 1/4″ slices.
- In a large skillet, heat the oil and place the Onions and Mushrooms, sprinkled with the remaining House Seasoning.
- Cook the Onions and Mushrooms for about five minutes stirring constantly. Remove from the Skillet.
- On Medium heat, heat the patties in the skillet. Heat each side 5 minutes. If thicker, then heat longer on each side to ensure that each is cooked thoroughly
- Serve topped with the Mushrooms and Onions.
Makes 4 patties.
NOTES: These can also be grilled or broiled.
