In a large bowl, combine the turkey, flaxmeal, bell pepper, scallions, 2 tablesppons of the goat cheese, and 1/2 teaspoon of the slat. Using your hands, blend well and form into 4 balls. Poke a whole into the center of each ball and stuff with 1 tablespoon of the remaining goat cheese. Pinch the turkey mixture to seal in the cheese and gently form into 4 patties. Make them as flat as you can, taking care not to squeeze the cheese out.
In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the pan with 1/4 tsp salt. Reduce the heat to medium, add the patties, and cook until browned on both sides. Add 1/4 cup water to the pan, reduce the heat to a high simmer, and cover. Cook for 8 to 10 minutes, until the burgers are cooked all the way through.
Meanwhile, lightly toast the rolls. Brush 1 side of each sandwich thins with balsamic vinegar.
Originally Submitted
2/26/2011
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