pretty by the bay

I don’t care for most burgers made with poultry, pork, fish, beans, vegetables. If I’m going to eat a burger, I want it to be made with beef (or bison) and cooked perfectly medium. I’m willing to compromise for one particular non-beef burger, but that’s mainly because it’s stuffed with copious amounts of havarti cheese.

Havarti with dill, to be exact. I stumbled upon this recipe many years ago and it’s become a favorite in our house. So many turkey burgers are dry and tasteless, but this one gets a major flavor boost since the cheese is mixed directly into the meat. It gets nice and melty from the inside out, and keeps the meat wonderfully moist – with a little help from grated onion and a dash of mustard. I still pledge my allegiance to the almighty beef burger, but this one is almost as delicious as the real thing.

Turkey and Havarti Burgers

adapted from Rachael Ray

1 1/3 lb ground turkey (note: you can use white or dark meat, but I find dark has more flavor)

3 oz havarti with dill, diced into small pieces

1/2 small onion, grated

1 tbsp mustard

2 tsp poultry seasoning or all purpose seasoning such as Spike, or salt and pepper to taste

1 – 2 tsp olive oil

4 buns

Suggested toppings: mustard, mayo, sliced avocado, romaine lettuce

In a medium bowl, gently combine the turkey, diced cheese, grated onion, mustard and seasonings. Do not overmix or your burgers will be tough. Divide the meat into four patties.

Heat a large nonstick skillet over medium high heat. Add the olive oil and when it’s hot, add the burgers. Cook for 6 to 7 minutes per side or until firm to the touch and cooked through. Serve on buns spread with mustard and mayo and top with lettuce and sliced avocado.