Goat Cheese-Stuffed Burger with Tangy Goat Cheese-Cucumber Dressing

Goat Cheese-Stuffed Burger with Tangy Goat Cheese-Cucumber Dressing might be just the main course you are searching for. This recipe makes 4 servings with 746 calories, 42g of protein, and 48g of fat each. For $3.19 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Plenty of people really liked this American dish. Head to the store and pick up ground beef, sub buns, whole-grain mustard, and a few other things to make it today. 470 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Perrys Plate. Overall, this recipe earns a solid spoonacular score of 75%. If you like this recipe, take a look at these similar recipes: Make Your Own Goat Cheese for Goat Cheese, Sausage and Mushroom Wellington (or Pizza!), Cranberry And Persimmon Filled Endive With Tangy Goat Cheese Dr, and Green Chile & Goat Cheese Southwest Burger.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/2 teaspoon black pepper

1/4 c buttermilk

2 T cider vinegar

1/3 cup shredded cucumber

3 T chopped fresh cilantro

1 teaspoon minced fresh garlic

5 ounces goat cheese

1 1/2 pounds ground beef or lamb (organic & grass-fed if possible)

1/2 teaspoon lemon zest

1 T extra-virgin olive oil

1/2 teaspoon salt

Buns (or pitas), lettuce (or spinach) & sliced tomatoes

2 tsp whole-grain mustard

Equipment:

grill pan

stove

grill

bowl

Cooking instruction summary:

For the burgers:Preheat your grill (or stove-top grill pan) to highIn 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. In a small bowl combine the goat cheese, lemon zest, and garlic. 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. Take out the amount for one burger and divide that in half. Make two very flat patties out of them. Place a large spoonful of the goat cheese mixture into the center of one of the patties. Top with the other patty and seal the edges the best you can. Repeat with remaining ground beef and goat cheese mixture. Grill burgers over high heat for 10-15 minutes, flipping once, until they're cooked all the way through. Meanwhile, make the dressing:Combine all of the dressing ingredients (except the cucumber and cilantro) in a food processor and process until smooth. You could whisk it, but I would recommend at least using a blender or a hand mixer to break up the goat cheese evenly. Stir in the cucumber and cilantro. Assemble the burgers, drizzling the dressing over the meat.Nat's Note:1. This dressing is fantastic with steak that's coated in a cumin-coriander-cayenne spice rub. Just sayin'.

 

Step by step:


1. For the burgers:Preheat your grill (or stove-top grill pan) to high

2. 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. In a small bowl combine the goat cheese, lemon zest, and garlic. 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. Take out the amount for one burger and divide that in half. Make two very flat patties out of them.


Place a large spoonful of the goat cheese mixture into the center of one of the patties. Top with the other patty and seal the edges the best you can. Repeat with remaining ground beef and goat cheese mixture. Grill burgers over high heat for 10-15 minutes, flipping once, until they're cooked all the way through. Meanwhile, make the dressing


Combine all of the dressing ingredients (except the cucumber and cilantro) in a food processor and process until smooth. You could whisk it, but I would recommend at least using a blender or a hand mixer to break up the goat cheese evenly. Stir in the cucumber and cilantro. Assemble the burgers, drizzling the dressing over the meat.Nat's Note

1. This dressing is fantastic with steak that's coated in a cumin-coriander-cayenne spice rub. Just sayin'.


Nutrition Information:

Quickview
745k Calories
41g Protein
47g Total Fat
34g Carbs
14% Health Score
Limit These
Calories
745k
37%

Fat
47g
74%

  Saturated Fat
19g
119%

Carbohydrates
34g
11%

  Sugar
5g
6%

Cholesterol
138mg
46%

Sodium
872mg
38%

Get Enough Of These
Protein
41g
84%

Iron
14mg
82%

Vitamin B12
3µg
63%

Zinc
7mg
50%

Selenium
28µg
40%

Phosphorus
379mg
38%

Vitamin B3
7mg
37%

Vitamin B6
0.66mg
33%

Vitamin B2
0.42mg
25%

Copper
0.38mg
19%

Potassium
521mg
15%

Vitamin B5
1mg
12%

Calcium
110mg
11%

Magnesium
39mg
10%

Vitamin E
1mg
9%

Vitamin A
422IU
8%

Vitamin B1
0.12mg
8%

Vitamin K
8µg
8%

Manganese
0.14mg
7%

Fiber
1g
5%

Folate
18µg
5%

Vitamin D
0.51µg
3%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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