This goat cheese burger is for die-hard goat cheese lovers only. Or wanna-be die-hard goat cheese lovers. Or someone who would like to cook for a die-hard goat cheese lover.
Basically the person eating this has to like goat cheese. A. LOT. There’s a goat cheese filling in those goat cheese burgers burgers PLUS a goat cheese dressing on top.
Goat Cheese Hamburger Ingredients
For the burgers:
- Ground beef or lamb
- Salt
- Black pepper
- Goat cheese
- Lemon zest
- Garlic
- Buns (or pitas), lettuce (or spinach) & sliced tomatoesFor the dressing:
- Goat cheese
- Almond milk
- Apple cider vinegar
- Olive oil
- Mustard
- Cucumber
- Cilantro
How to Make Goat Cheese Burgers
- For the burgers: Preheat your grill (or stove-top grill pan) to high.
- 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.
How to serve
Assemble the burgers as you would any other burger recipe, and then drizzle a generous amount of the dressing ontop of the patty. Serve alongside a refreshing salad.
Storage
Store any leftovers separately in airtight containers for up to 3 days.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Goat Cheese-Stuffed Burger with Tangy Goat Cheese-Cucumber Dressing
This goat cheese burger is for die-hard goat cheese lovers only. Or wanna-be die-hard goat cheese lovers. Or someone who would like to cook for a die-hard goat cheese lover.
Ingredients
For the burgers:
- 1 1/2 pounds ground beef or lamb (organic & grass-fed if possible)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 ounces goat cheese
- 1/2 teaspoon lemon zest
- 1 teaspoon minced fresh garlic
- Buns (or pitas), lettuce & sliced tomatoes (optional)
For the dressing:
- 4 ounces soft goat cheese
- 2 Tablespoons almond milk
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon extra-virgin olive oil
- 1/2 teaspoon whole-grain mustard
- 1/3 cup chopped cucumber
- 3 T chopped fresh cilantro
Instructions
- For the burgers: Preheat your grill (or stove-top grill pan) to high.
- 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 in a food processor and pulse until thick and smooth. If you don't have a food processor or a blender, grate the cucumber and add it to the rest of the ingredients after you've whisked it really well to break up the goat cheese.
- Assemble the burgers, drizzling the dressing over the meat.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 770Total Fat 51gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 23gCholesterol 201mgSodium 794mgCarbohydrates 9gFiber 1gSugar 2gProtein 65g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post may contain affiliate links. Any purchases made by using these links won’t cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.
ChristianJ
Monday 14th of July 2014
As a young single man, who can ACTUALLY cook, I find myself browsing through all of these various cooking sites looking for new ways to test my skills and gain new ones. Anyway, as an AVID GOAT CHEESE LOVER (wish I could underline that) this is one of the best recipies I've seen shen it comes to burgers/goat cheese. I'm doing this for a group of fellas this weekend, and if anyone is still keeping up with the comments on here, I'll let you ladies know how it all comes out. It wont be the EXACT same. I'm always guilty of altering recipes (its why I'm not a baker)
Meghan
Monday 10th of December 2012
Zune and iPod: Most people coampre the Zune to the Touch, but after seeing how slim and surprisingly small and light it is, I consider it to be a rather unique hybrid that combines qualities of both the Touch and the Nano. It's very colorful and lovely OLED screen is slightly smaller than the touch screen, but the player itself feels quite a bit smaller and lighter. It weighs about 2/3 as much, and is noticeably smaller in width and height, while being just a hair thicker.
Laura
Thursday 4th of October 2012
Oh my gosh! These burgers were amazing. They were so good we ate them twice in one week. Thank you so much for the recipe. It was a keeper.
Stephie @ Eat Your Heart Out
Wednesday 19th of September 2012
Ohhhhhh my goodness. How did you know that goat cheese is maybe my favorite thing to put on a burger?!?! I'm drooling. It's a good thing I live alone because it's quite unattractive.
Better Living Through Chaos
Wednesday 12th of September 2012
Love goat cheese! And buttermilk! Just read today in the New York Times that buttermilk is making a comeback, so it must be true.
Natalie
Thursday 13th of September 2012
A comeback?? I wasn't aware that it left.... ;)