Goat Cheese Stuffed Burgers

Whether grilling in the campground, on the patio, or over the stove top, Chèvre Stuffed Burgers with Onion Jam and Arugula are delicious, unexpected, and sure to impress.

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Great for grilling season and far beyond, this juicy melt-in-your-mouth burger recipe is bursting with flavor and c h e e s e!

Impressive stuffed burgers recipe

Deliciously impressive stuffed burgers are actually easy to make.

Tangy ​Montchevre® Goat Cheese Logs, spicy-sweet onion chili jam, bitter baby arugula, and sour pickled onions all in one bite. This stuffed burger has quite the wide spectrum of flavors coming together in PERFECT harmony.

Recipe video: sponsored Montchevre® – music: freemusicarchive.org Funky Reggae Party, Juanitos

Ingredients

• Montchevre® Natural goat cheese log – The most common goat cheese in the United States, smooth and creamy chèvre is what most people think of when they think of goat cheese. Montchevre® is a non-GMO and healthy way to bring unbeatable texture and a clean, tangy flavor to e v e r y t h i n g – including salads, pastas, bowls, roasted vegetables, potatoes, cheese boards, sandwiches and especially “Juicy Lucy” style filled burgers!

• Arugula – Much like goat cheese, fresh baby arugula adds a sneaky little POW of unexpected flavor to everything – from salads, sandwiches to egg breakfasts. It’s my favorite green! Feel free to substitute any fresh greens you have on hand.
• Sweet Onion Chili Jam – My favorite sweet onion chili jam is made locally in Seattle but jars can be difficult to track down. To make a similar version at home caramelize thinly sliced sweet onions with garlic and red pepper flakes until a thick paste forms. Then, add a heavy amount of brown sugar, a splash of vinegar, and hot sauce to taste. Cool and refrigerate until ready to use.
• Quick Pickled Red Onions – bring a beautiful pop of flavor and color in less than 5 minutes. For days when 5 minutes is 4.5 minutes too many, simply swap with sliced onions of any sort or dill pickles.

Step by step instructions

Cool or cold hands are the key to forming goat cheese stuffed burger patties with ease. If you find the seasoned ground meat is sticking to your hands simply refrigerate for a few minutes and rinse your hands in cool water before forming.

• Prepare ingredients. Divide a four once goat cheese log in half, then in half again to form 4 equal coin-shaped goat cheese rounds. Season ground beef and divide into equal pieces using the same method. Using the same method divide seasoned burger into 4 equal pieces.
• With lightly cupped hands gently and loosely form burger patties using palm of hand. Place a goat cheese round in the center and bring the burger up around the sides, gently sealing at the top to form an even patty. Press gently with thumb to slightly indent the top and help the patty maintain shape while cooking.

• Season with a light sprinkle of salt and pepper, then place on preheated grill of your choice (charcoal, smoker, stovetop,, etc) and cook until medium – about 2-3 minutes per side.
• Meanwhile, toast buns lightly and smear each side with roughly 1 tablespoon sweet onion chili jam. Assemble arugula first followed by stuffed burger, pickled red onions and top with bun. Cocktail pick and pickle or gherkin optional (but highly photogenic ;))

Customize

Stuff it top it and serve up a variety of cheese stuffed burgers with all the Montchevre® Goat Cheese Log varieties. With flavors like Jalapeno, Four Pepper, and Honey the options are truly endless.

• For a less spicy version mix mayo with chili onion jam with mayo or substitute just a few drops of your favorite hot sauce.
• Spice it up! Try jalapeno and four pepper goat cheese stuffed burgers with topped with pepperjack cheese, sriracha mayo and pickled jalapenos for maximum burger spice.
• Substitute ground lamb or turkey for the ground beef.
• Blendeterian – decrease your meat consumption by blending chopped mushrooms into your ground meat with roughly 20% mushroom and 80% meat.
• Meatless – black bean and/or veggie burgers can be stuffed with goat cheese too!
• No goat cheese? Try feta, cheddar, pepperjack or even mexican cotijo stuffed burgers.

Make – ahead of time

Freeze up to three months. Separate stuffed patties with parchment paper, vacuum seal and freeze then thaw overnight in refrigerator and cook as directed.

Chèvre – Stuffed Burgers with Onion Jam and Arugula recipe

Chèvre – Stuffed Burgers with Onion Jam and Arugula

Whether grilling in the campground, on the patio or over the stove top Chèvre Stuffed Burgers with Onion Jam and Arugula are delicious, unexpected and sure to impress.

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Course: Main Course

Cuisine: American

burgers, chevre, chili flakes, goat cheese, grilling, ground beef, hambugers, pickled onions, sweet onions

Servings: 4 servings

Calories: 775kcal

Author: Tristin Rieken

Ingredients

• 1 ½ – 2 pounds ground beef 15-20% fat content
• ¾ teaspoon sea salt + more to taste
• ½ teaspoon black pepper + more to taste
• 4 ounces Montchevre® Natural Goat Cheese Log
• ½ cup sweet onion chili jam
• ½ cup baby arugula loosely packed
• 4 slices pickled red onions

US Customary – Metric

Instructions

• In a large bowl, add ground beef and season with ¾ teaspoon sea salt and pepper. Gently toss with fingertips.
• Roughly divide ground beef in half, then in half again to form 4 equal pieces.
• Using the same method, slice Montchevre Goat Cheese into 4 equal pieces.
• With lightly cupped hands, gently form patties in your palm.
• Place goat cheese round in center and bring burger up around sides, gently sealing at the top to form an even patty. Press gently with thumb to slightly indent the top and help the patty maintain shape while cooking.
• Season with a light sprinkle of salt and pepper, then place on preheated grill of your choice (charcoal, smoker, stovetop,, etc) and cook until medium – about 2-3 minutes per side.
• Meanwhile, toast buns lightly and smear each side with roughly 1 tablespoon sweet onion chili jam. Assemble by topping bottom bun with arugula followed by stuffed burger, pickled red onions and top bun. Secure with a pick if necessary – mini pickle optional.

Video

Notes

Once formed separate patties with parchment paper and freeze for up to 3 months in an airtight container or vacuum seal. Thaw overnight in refrigerator and cook as directed.

 

Make a less spicy mild version by mixing chili onion jam with mayonnaise.

Nutrition

Calories: 775kcal | Carbohydrates: 30g | Protein: 44g | Fat: 51g | Saturated Fat: 21g | Cholesterol: 174mg | Sodium: 707mg | Potassium: 674mg | Sugar: 21g | Vitamin A: 350IU | Vitamin C: 5.1mg | Calcium: 96mg | Iron: 5.1mg

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This post sponsored by Montchevre®. Thanks for supporting the brands that support me! More to love at ​Montchevre.com!

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