Sitting down today to write this recipe, I have realized how much my family loves goat cheese, to the extent I feel the need to apologize to all of my readers because so many of my recipes contain it. On the other hand I can’t understand how anyone wouldn't love this creamy cheese, especially with how easily it pairs with so many different flavors. But if for any reason you are one of those people out there who is not a fan of goat cheese, you can replace it with a good old fashioned cream cheese or leave it out all together. Definitely won’t be the same but there are many other flavors that balance out my recipes that make them still delicious.
As summer heats up, grilling becomes more regular in our home. Add that to the discovery of a great market within walking distance of our house that carries delicious meats, and burgers are showing up more and more on our dinner table. This one, inspired by the four varieties of beets in our garden this year, has the right amount of earthiness and meat combined. Beets lightly grilled alongside green onions top this freshly prepared burger finished with a lemon mayonnaise.
Comments from Todd:
We decided to grow red and white onions in our garden for the first time. In our reading we learned to cut the tops when they reach roughly nine inches in length. These tops can be used just like scallions, but with a stronger taste. They are excellent when combined with olive oil, coarse salt and pepper and charred on the grill.
RECIPE:
Burger & Topping Ingredients:
1 pound fresh chop meat
1 tablespoon olive oil
4 oz package of cooked beets (sliced)
4 large handfuls of green onions (or substitute scallions)
2 tablespoons balsamic vinegar
4 hamburger buns
4 oz plain goat cheese
Lemon Mayonnaise Ingredient:
1 tablespoon finely grated lemon zest
4 tablespoons fresh lemon juice
2 teaspoon freshly minced garlic
1 cup mayonnaise
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Make the Lemon Mayonnaise:
combine all ingredients for the lemon mayonnaise in small mixing bow. Transfer to ball jar with lid and store in the refrigerator until ready to serve. Best if prepared a minimum of an hour ahead of time. Lasts up to two weeks in the refrigerator.
Make the Hamburger Patties:
In a mixing bowl lightly season the chop meat add 1 tablespoon of olive oil and lightly season with salt & pepper. Make 4 patties. Cover. Set aside on platter in refrigerator.
Prep the Hamburger Buns:
Slice and lightly drizzle inside of bun with olive oil, salt & pepper.
Prep the Beets for the Grill:
Remove beets from package. Place on small sheet of foil. Lightly drizzle with olive oil and season with rosemary, salt & pepper. Prep the Onion Shoots for the Grill:
Take onion shoots place on sheet of foil. Lightly drizzle with balsamic vinegar, olive oil and salt and pepper.
Put it All Together on the Grill:
Heat grill. Once coals are hot place burgers on the grill. While burgers cook place both sheets containing the beets and the onion shoots on grill also.
Cook beets until lightly roasted, flipping off needed.
Cook onion shoots until lightly blackened.
Cook burger patties until preference. For medium rare approximately 3 to 4 minutes per side adding goat cheese for the last two minutes until softened.
Place the hamburger bun oil side down lightly grill it to receive a nice grill marks & crisp on the one side.
Place grilled hamburger bum on plate. Stack as follows:
Burger patty with goat cheese
Slice of beets
Tablespoon of grilled onion shoots
Lemon mayonnaise to taste
ENJOY!!
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