Goat Cheese–Stuffed Hamburgers

Diane's Recipes

From American Bistro

Serves 6

Nearly everyone has his or her own opinion as to what makes a great hamburger. Certainly it is the quality of the beef, but it is also other touches. Maybe it is using bottled chili sauce in the mix, or adding a touch of ice water to make the burgers really juicy. This Mediterranean-influenced burger gives cheeseburgers a whole new meaning. Fresh goat cheese, preferably an American-produced one, is tucked into the center of the burger so that the cheese melts as the meat cooks. Spooning Two-Olive Spread over the top completes this American bistro favorite, with no need for any other condiments.

2 pounds ground sirloin
1 tablespoon finely chopped fresh basil
3 ounces fresh goat cheese
6 kaiser rolls, split and lightly toasted
6 leaves lettuce such as romaine or red-leaf
6 slices beefsteak tomato

1. In a bowl, combine the ground sirloin and basil and mix well. Shape into 6 thick patties.

2. Make a pocket in the center of each patty, fill each pocket with 1 tablespoon of the goat cheese, and cover with the meat. Press into patties 3/4 inch thick.

3. Heat a grill pan or sauté pan over medium-high heat. Spray lightly with nonstick cooking spray, and add the burgers. Cook for 3 to 4 minutes on the first side, flip, and cook 4 to 6 minutes on the second side for medium-rare, or until desired doneness.

4. To serve, place the burgers on the toasted bun halves and top each burger with 2 tablespoons of olive spread. Top with lettuce and tomato and finish with the top of the bun.

Advance Preparation: Can be made up to 4 hours ahead through step 2, covered, and refrigerated.

Keywords: goat cheese, hamburgers, olive spread

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