The night I made the Baked Goat Cheese Salad, Michael suggested I try to make a burger using it. I came up with an idea to create a burger to compliment the Chevre cheese. I used wonderful grass fed organic ground beef, fresh Ciabatta rolls, tomatoes, red onion, and alfalfa sprouts. The Ciabatta rolls were so big I decided to make the burgers doubles, slicing the rolls into thirds. Michael said the result might just be the best burger he has ever eaten. That is quite a compliment considering the number of burgers he has eaten!
Here’s how to make two double burgers.
- 1 lb ground beef (80/20 is best for burgers)
- Seasoning Salt
- 2 Ciabatta Rolls
- 1 Tomato, sliced thin
- 1 red onion, sliced thin
- Alfalfa Sprouts
- Olive Oil
- 2 oz Chevre Cheese crumbled
- Divide the ground beef into four quarter-pound portions. Shape each portion to fit the Ciabatta roll. Mine were sort of square so that is how I made the patties. Make the patties thin. It’s a double burger after all! Season with salt, pepper and seasoning salt to your liking.
- Slice the rolls into thirds and lightly brush one side with olive oil. Slice tomato and onion and refrigerate until time to construct the burgers. Crumble the goat cheese.
- I cooked my burger patties on a gas grill on high. I placed the rolls on the back of the grill, oiled side down to heat and get toasty. When the burger is just about done to your liking, medium well for us, lay a thick layer of goat cheese on the top of each patty and close the grill lid if you have one. If not, put a lid over the patties. The cheese will not melt but it will heat up and soften. Remove the patties and rolls from the grill.
- Assemble the burger with mayonnaise on the grilled sides of the rolls. Add tomatoes and onion on the bottom and top with a meat patty. Add another slice of Ciabatta and a patty and top that with alfalfa sprouts. Add the top piece of roll and serve while hot and juicy! Enjoy!