Grilled Hamburgers With Goat Cheese Recipes

Steps:

• Mix mayonnaise, vinegar, pesto and cumin in a mixing bowl and set aside.
• Heat griddle or grill to high heat.
• Form meat into 6 patties, then sprinkle with seasoned salt and place on grill. Sear until brown, about 2 minutes, then flip and repeat for other side. Reduce heat to medium and continue cooking until desired temperature is reached.
• Heat butter in skillet on medium heat and add onion. Cook, stirring occasionally, until caramelized and a golden-brown color.
• Place mozzarella on patties and let it melt. (It can help to put the cheese on a minute or two before the meat is totally cooked, to keep the moisture in and not overcook the meat.)
• Add the onion on top of the cheese and place patties on bottom buns. Top with liberal amount of sauce, 3 tomato slices and the bun tops.
• Serve while hot.

Steps:

• Heat the grill to medium. In a large bowl, place the ground chuck and herbs. Season with salt and pepper. Using your hands, mix the 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 the 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 the cheese is slightly melted.
• To serve, stack slices of onion and tomato on a serving platter with romaine and endive. Place the hamburgers on top.

Steps:

• Creamy, tangy goat cheese loaded with fresh herbs makes an impressive, yet easy, burger topping.
• 1. In small bowl combine chevre, milk, rosemary, thyme and garlic salt. Set aside.
• 2. Micro-cook veggie burger according to package directions, except after turning burger, spread cheese mixture on top. Continue micro-cooking according to package directions.
• 3. Top bun bottom with spinach, burger and bun top.

Steps:

• Start a charcoal fire or heat a gas grill. (Check out our grilling guide for how.) Form the patties into 3/4-inch burgers, being careful not to make them too loose or too large, then make a deep depression in the center of each burger with your thumb. Season both sides of the each burger aggressively with kosher salt and black pepper.
• Place burgers on a hot grill and cook, without moving, for about 3 minutes. Use a spatula to turn the hamburger over. If using cheese, lay slices on the meat. Continue to cook until the burgers are cooked through, about another 3 to 4 minutes for medium-rare. Remove the burgers from the grill and allow to rest for a few minutes while you toast the buns. Top the burgers as you desire.

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.

Steps:

• In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.