Burgers that taste so good, no one's asking: Where's the beef?
By Pam Anderson | 6/4/2010, 8:18 a.m.
2 tsps. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tsps. fresh thyme leaves or 1/2 tsp. dried
1 1/2 pounds 93% lean ground turkey
1/2 cup (4-ounce log) goat cheese, crumbled
2 Tbs. olive oil
1 1/2 pounds (2 large) sweet onions
1/2 cup dried cranberries
2 Tbs. balsamic vinegar
6 whole-wheat sandwich bunsMix mustard, Worcestershire, salt, pepper and thyme in a medium bowl. Add ground turkey and goat cheese; lightly mix to combine. Divide into 6 equal portions and form into firm patties. Cover and refrigerate.Meanwhile, heat oil in a large skillet over medium-high heat. Add onions; sauté until rich caramel brown, about 10 minutes. Add cranberries; reduce heat to low and continue to cook, further browning onions and blending flavors, about 5 minutes. Stir in balsamic vinegar; cook until almost absorbed, 1 to 2 minutes.About 20 minutes before serving, preheat gas grill -- all burners on high for about 10 minutes. Use a wire brush to clean grill rack, then use tongs to wipe a vegetable oil-soaked rag over it. Close lid and return to temperature. Alternatively, build a hot charcoal fire. Place burgers on hot grill rack; cook, covered, until first side develops impressive grill marks, about 5 minutes. Turn and grill, covered, on other side until burgers are fully cooked, about 5 minutes. Grill buns until spotty brown and warm, just a minute. To serve, spread buns with mustard, set a burger on each bun bottom. Top with a portion of the onion mixture, cap with a bun top and serve.Per serving: 419 calories, 43 g carbohydrates, 37 g protein, 12 g fat (4 g saturated), 79 mg cholesterol, 6 g fiber, 600 mg sodium