market week: meal 4, burgers stuffed with goat cheese, potato pancakes + arugula
How do you make a cheeseburger better? Stuff it with a treasure chest of goat cheese rolled in garlic and rosemary. I’ve made a habit of buying most of my meat from the same vendor at the market, partly because they’re awesome, partly because they have samples of maple sausage that lure me from a block away. In the booth next to them, a woman sells these amazing little goat cheese logs that come either plain or rolled in something awesome like cinnamon and cranberry or rosemary and garlic. Last week when I purchased my ground beef for burgers, a light went on upstairs and it seemed like a match made in heaven, a little coin of goat cheese stuffed inside a delicious burger.
Stuffing a burger isn’t hard. Just take a hunk of meat and gently flatten it so it’s about 3 inches wide and 1/2 inch tall. Do that again, stick a piece of cheese in between them and pinch the sides together. See how easy that was? Cook as usual, I did it about 4-5 minutes on each side for a medium burger.
What you get is a moist burger with oozy, creamy goat cheese hitting your tongue with each bite. Pair it with potato & thyme pancakes and a little salad and you’re set.
burgers stuffed with goat cheese
makes 2 burgers
1/2 lb ground beef (or turkey)
salt and pepper
Season your beef with salt and pepper. Gently make a patty in your hand, about 3 inches wide and 1/2 inch tall. Repeat 3 more times.
Place a piece of goat cheese, 1 1/2 inches wide and 1/4 inch tall, on top of 2 of the patties. Place the remaining patties on top of the cheese and gently press the sides together.
Cook as usual, or 4-5 minutes on each side over medium heat.