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:

Equipment:

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:

covered percent of daily need