Turkey burgers & goat cream (no bun)
Back
Trois fois par jour
Turkey burgers & goat cream (no bun)
Photo credit : Sylvie Li

Turkey burgers & goat cream (no bun)

Turkey burgers & goat cream (no bun)
Photo credit : Sylvie Li
0 vote

I’m a huge fan of « un-burger-ing ». Because honestly I love the meat but I often remove one of the buns, and it’s not to be reasonable but to go back for seconds! Haha!

So I’ve come up with a no bread turkey burger recipe that is all about the goods: the patty and the toppings.

I love the warmth of the meat and veggies paired with the coolness of the tomatoes and goat cream.

If you want you can add a bun, but it’s really not necessary!

  • Serves4
  • Prep time15 mins
  • Cook time12 - 15 mins
  • Timeout5 mins
  • FreezingFreezes well

Ingredients

Patties
  • 454 g of ground turkey
  • 1/4 cup of breadcrumbs
  • 1 tablespoon of Dijon mustard
  • 1 egg
  • 1/2 teaspoon of dried oregano
  • Salt & pepper, as preferred
Toppings
  • 1 medium size eggplant, in 0.5 cm slices
  • 1 red onion, sliced in 1 cm thick pieces
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of balsamic vinegar
  • Salt & pepper, as preferred
  • A few tomato slices
Goat cream
  • 120 – 130 g of fresh goat cheese
  • 1/3 cup of plain Greek yogurt

Steps

  1. Preheat the barbecue to 400 °F.
  2. Mix all the patty ingredients in a bowl, then make 4 patties with your hands and refrigerate.
  3. Drizzle the eggplant slices and onion slices with vegetable oil along with the balsamic vinegar in another bowl then season.
  4. Grill the burger patties for 12 to 15 minutes, making sure you flip them over half-way through cooking time.
  5. Grill the eggplants and onion slices for 10 minutes at the same time, while turning them over often. Set aside in a bowl.
  6. Mix the goat cheese and yogurt with a fork in a small bowl.
  7. Add a slice of eggplant, tomato and onion to the patty then top with a generous portion of goat cream.

Tips & tricks

Cannot be frozen. Keeps for 2 to 3 days in the fridge.

Recipe published on August 19, 2018