Turkey burgers with goat cheese and red pepper

Treat your taste buds to a gourmet delight with our Turkey Burgers topped with creamy Goat Cheese and Roasted Red Pepper, a mouthwatering twist on the classic burger that will elevate your dining experience to new heights. Our juicy turkey patties, seasoned to perfection and grilled to juicy perfection, offer a lean and flavorful alternative to traditional beef burgers, while still delivering a satisfyingly meaty bite. Nestled atop each turkey patty is a generous dollop of tangy goat cheese, adding a creamy richness and a subtle tang that perfectly complements the savory flavors of the turkey. Completing this culinary masterpiece is a slice of sweet and smoky roasted red pepper, adding a burst of vibrant color and a hint of sweetness to each bite. Served on a toasted bun and garnished with crisp lettuce, ripe tomato, and zesty red onion, our Turkey Burgers with Goat Cheese and Red Pepper are a feast for the senses that promises to delight even the most discerning palates. Whether enjoyed as a quick and satisfying meal or shared with friends and family at your next cookout, our gourmet turkey burgers are sure to leave you craving more.
  • DIFFICULTY: Medium
  • 10 MINS

Ingredients

Serves: 4
FOR THE Barbecued Cote de Boeuf:
  • 700G organic cote de boeuf
  • generous twist of sea salt and black pepper
  • drizzle of grapeseed oil or beef dripping, melted

Method

The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot. Take your steak out of the fridge a good hour before you are going to cook it in order to bring it up to room temperature. Season each side well with salt and cover evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.

Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously succulent inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.

Once the steak is seared on all sides, move it to a cooler area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.

When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10-15 minutes before slicing parallel to the bone. Delicious served with delicious salads, grilled vegetables and chimichurri sauce or our salsa verde mayonnaise.

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