Fried Goat Cheese Jeanie and Lulu's Kitchen

Norwegian Goat Cheese or "Brown cheese" (Brunost) Flickr

Step 1. Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl. Step 2. Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.

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Step 1. Heat the grill to medium. In a large bowl, place the ground chuck and herbs. Season with salt and pepper. Using your hands, mix the ingredients together until combined. Form into 6 patties.

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Add seasonings. Add seasonings (seasoned salt, garlic powder, and black pepper) to both sides of the patties. Step 6. Grill goat cheese burgers. Place patties on the grill and close the lid. Try not to mess with the burgers until ready to flip and cook the second side. Grill to your desired doneness.

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Transfer the cooked patties to brioche buns. Top each burger with about 1 to 2 tablespoons of blueberry preserves, depending on your preference. We like to go a little heavy (closer to 2 tablespoons) and let the bun soak up some of that delicious flavor. Sprinkle lemon zest on top of the blueberry preserves.

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Form into 6 patties; set aside. Brush the tomato and onion slices with oil, and season with salt and pepper. Grill the tomato and onion slices until slightly charred on both sides (onion should be tender), 4 to 6 minutes for tomatoes and 6 to 8 minutes for onions. Remove from the grill, and keep warm. Grill hamburger patties, 3 to 5 minutes per.

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Place the sliced onions into a baking dish and cover with buttermilk. Set aside for an hour. Make the aioli. In a small bowl, combine mayonnaise, zest, lemon juice, Dijon, 1 clove garlic, and salt and pepper. Don't add too much lemon juice or it will be too runny to stay on the burger. Throw it in the fridge.

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Pat dry and set aside. Whisk together olive oil, balsamic vinegar, salt, pepper, thyme and garlic together in a small bowl. Using a pastry brush, fully coat the mushrooms until all of the marinade is used up. Set aside. Remove several roasted red onions from the jar and set on a paper towel to drain. Set aside.

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Add onions to hot pan and cook until softened. Add balsamic vinegar and salt. Continue to cook, stirring every few minutes to ensure even cooking and no sticking. Onions will start to shrink and caramelize in about 15-20 minutes. Cook until all liquid has cooked off or to liking.

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Preheat grill to medium-high heat; grease grate well. Grill patties for 12 to 15 minutes or until instant-read thermometer inserted into center reads 160°F. Grill buns for 30 to 60 seconds or until lightly toasted. In bowl, toss arugula with olive oil. Serve burgers in buns with caramelized onions, arugula and goat cheese.

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Combine ground beef, goat cheese, salt and pepper in a large mixing bowl. Mix thoroughly. Hands are the best tool for this. Form 6 patties that are about 1/3 lb. each. Step 2. Grill over medium hight heat and cook for about 4-6 minutes per side or until your burgers are cooked to your desired doneness. Ground beef needs to cook until 160F. Step 3

FileDomestic goat feeding on capeweed.jpg Wikipedia

Directions. In a large mixing bowl, mix together the meat, Tabasco, salt, and pepper. Divide and form into four patties (or three if you're making bigger burgers). Cook over a grill on medium heat until desired doneness, flipping the burger halfway through. While the meat is cooking, cook the mushrooms, onion, and brown sugar in another.

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Put the mince beef, the spices, the egg, and the bread crumbles in a bowl and mix it all together well. Let the mince beef rest fifteen minutes in the fridge. Cut the goat cheese in approx two-three cm thick slices. Wash the salad leafs. Take out the mince beef from the fridge. Make four equally big balls.

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In a bowl, mix the ground beef with 2 teaspoon balsamic vinegar. Shape into 4 patties and generously season both sides of each patty with kosher salt and pepper. Grill the burgers over medium heat for 8-10 minutes, flipping once. Toss the arugula with balsamic and olive oil. Top each bottom bun with a burger patty, then add goat cheese, sliced.

goatcheese SCOUTed

Instructions. Place ground beef in a large bowl and season with salt and pepper. Toss to combine then divide in 4 equal pieces. Then form in to 4 thin burger patties. 1 ½ - 2 pounds ground beef, ¾ teaspoon salt, ½ teaspoon black pepper. Divide goat cheese into 4 coin shaped rounds.

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Directions. For balsamic reduction: Boil the balsamic vinegar and honey in a heavy small saucepan, uncovered, over medium-high heat until reduced to about 1/3 cup, stirring occasionally, about 18 minutes. While mixture reduces make goat cheese spread. Balsamic reduction can be made days in advance and reheated.

Fried Goat Cheese Jeanie and Lulu's Kitchen

Lower the heat and keep the mixture at a gentle boil until it is reduced to about ¾ cup and thickened to the consistency of honey. This will take 25-35 minutes. Once reduced, remove from heat and allow to cool. Meanwhile, make the caramelized onions. Meanwhile, heat oil in a pan over medium low heat and add the onions.