BEET, RICE AND GOAT CHEESE BURGERS
For some reason these pink burgers tasted better to me after they'd sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.
Provided by Martha Rose Shulman
Time 30m
Yield 6 burgers.
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.
- Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.
- Moisten your hands and form 6 patties.
- Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, ketchup and the works.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 5 grams, Carbohydrate 69 grams, Fat 8 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 430 milligrams, Sugar 2 grams, TransFat 0 grams
BACON AND DATE GOAT CHEESE BURGERS
Every bite of this burger is a rich and decadent combination of sweet and savory. If you can't find maple bacon in your local store, you can add 1-1/2 tablespoons maple syrup to the spinach-goat cheese mixture in the food processor and use regular bacon. -Sharon Michelle Anglin, Livingston, Montana
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place 2 cups spinach, pistachios, lemon juice, garlic, pepper flakes, salt and pepper in a food processor; pulse until chopped. Add goat cheese; process until blended. Continue processing while gradually adding oil in a steady stream to reach a spreadable consistency. Refrigerate until serving., Meanwhile, in a large bowl, combine beef and dates, mixing lightly but thoroughly. Shape into six 1/2-in.-thick patties. Place burgers on an oiled grill rack or in a greased 15x10x1-in. pan. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 160°, 4-5 minutes per side. Grill buns, cut sides down, over medium heat until toasted., Top bun bottoms with remaining spinach, burgers, red onion and bacon. Spread 4 teaspoons goat cheese mixture over cut side of each bun top; place on burger. Cover and refrigerate remaining goat cheese mixture; save for another use.
Nutrition Facts : Calories 804 calories, Fat 45g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 788mg sodium, Carbohydrate 67g carbohydrate (34g sugars, Fiber 9g fiber), Protein 39g protein.
GOAT CHEESE AND SPINACH TURKEY BURGERS
This fast and easy recipe is perfect to make after a long day at work. The goat cheese adds a creamy flavor to sometimes bland turkey burgers. Served with a side salad, it makes a perfectly delicious meal.
Provided by NWITOVER
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven broiler.
- In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
- Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 1.7 g, Cholesterol 137.2 mg, Fat 15.3 g, Fiber 1.1 g, Protein 31.9 g, SaturatedFat 4.6 g, Sodium 206.9 mg, Sugar 0.3 g
GRILLED HAMBURGERS WITH GOAT CHEESE
If your grill is large enough, you can cook everything at once. Give the hamburgers about a two-minute head start so that everything is ready to come off the grill at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 9
Steps:
- Heat grill to medium. In a large bowl, place ground chuck and herbs. Season with salt and pepper. Using your hands, mix ingredients together until combined. Form into 6 patties; set aside.
- Brush the tomato and onion slices with oil, and season with salt and pepper. Grill the tomato and onion slices until slightly charred on both sides (onion should be tender), 4 to 6 minutes for tomatoes and 6 to 8 minutes for onions. Remove from the grill, and keep warm.
- Grill hamburger patties, 3 to 5 minutes per side for medium-rare. When they have reached desired doneness, place cheese on top of each patty. Grill until cheese is slightly melted.
- To serve, stack slices of onion and tomato on a serving platter with romaine and endive. Place hamburgers on top.
GOAT CHEESE-STUFFED LAMB BURGERS
These herb-studded lamb burgers come with a surprise inside: a pocket of creamy goat cheese. For a tender burger, mix the lamb and seasonings until just combined and gently shape the patties. Add some pickled red onions for a bright accent.
Provided by Bites With Applewhite
Categories Lamb Burgers
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
- Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
- Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
- Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
- Serve burgers on buns with arugula, aioli, and pickled red onions.
Nutrition Facts : Calories 677.5 calories, Carbohydrate 28.6 g, Cholesterol 110.5 mg, Fat 48.8 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 19.7 g, Sodium 945.9 mg
HAMBURGERS (WITH GOAT CHEESE)
Provided by Pierre Franey
Categories lunch, burgers, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler to high.
- Divide beef into 4 portions. Shape each into hamburger-shaped rounds, each about an inch thick. Sprinkle with salt and pepper. Place wire rack on baking dish and arrange patties over it. Put meat under broiler, inch or two from source of heat, and leave broiler door slightly ajar. Cook about 3 minutes on one side if you wish meat rare. If you prefer it more well done cook up to 6 minutes on one side, then turn and continue cooking 2 to 4 minutes.
- Meanwhile, crumble cheese and top each portion of meat with equal portions of cheese, pressing to keep mounds of cheese intact. Return cheese-topped patties to broiler and let broil about 2 minutes until the cheese is browned on top and partly melted.
- Sprinkle top of each patty with chopped tarragon.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 10 grams, Carbohydrate 0 grams, Fat 25 grams, Fiber 0 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 595 milligrams, Sugar 0 grams
GOAT CHEESE-STUFFED LAMB BURGERS WITH CARAMELIZED RED ONIONS
Lamb burgers are a great way to switch up burger night at home. Change is good, y'all! Lamb has more of an earthy, gamey flavor than beef, and it's completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.
Provided by Dennis Prescott
Categories HarperCollins Hamburger Lamb Goat Cheese Cheese Dinner Onion Beer Bacon Arugula
Yield Makes 4 burgers
Number Of Ingredients 19
Steps:
- Make the onions:
- In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it's perfection. If not, cook for a few minutes more. Set aside.
- Make the burgers:
- In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.
- Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
- In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.
- Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.
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THE ULTIMATE GOAT CHEESE BURGER - PERRY'S PLATE
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5/5 (1)Category Beef & LambServings 4Total Time 45 mins
- In a medium-sized bowl, add the salt and pepper to the ground beef and gently mix well. Don't squish the meat in your fists, but gently "toss" it around in the bowl. The less you handle the meat, the better.
- Grab a large plate or platter to set the patties on. Score the meat while it's in the bowl so the meat is divided evenly. Divide it into 4 or 5 sections, depending on how thick you want your burgers.
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From ediblecommunities.com
Cuisine AmericanCategory MainServings 4Estimated Reading Time 1 min
- Preheat a gas or charcoal grill to medium-high heat. In a medium skillet, heat 2 tablespoons of oil. Add the onion, lower the heat and sauté until nicely browned and caramelized, mixing to make sure onions aren’t sticking to the pan. About 20 minutes. Take off heat to cool.
- Place the goat-burger in a mixing bowl, mix in the onions, rosemary, thyme, cilantro, cumin, salt, pepper, cumin, mustard, and Worcestershire sauce. Thoroughly mixed ingredients by hand.
- In a cast iron skillet heat the remaining olive oil and the butter over medium-to-high heat on your grill.
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