Grilled Portobello & Goat Cheese Burgers The Jam Jar Kitchen

Caramelized Onion and Goat Cheese Burgers Better Than Bouillon

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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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.

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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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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.

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caramelized onions. Heat a large skillet over low heat. Add the olive oil and butter. Once melted, add in the onions and the salt, stirring well to coat. Cover and let cook for 25 to 30 minutes, stirring often, until golden and soft. Stir in the brown sugar and cook for another 10 minutes.

Grilled Portobello & Goat Cheese Burgers The Jam Jar Kitchen

Preparation. Preheat broiler to high. Divide beef into 4 portions. Shape each into hamburger-shaped rounds, each about an inch thick. Sprinkle with salt and pepper. Place wire rack on baking dish and arrange patties over it. Put meat under broiler, inch or two from source of heat, and leave broiler door slightly ajar.

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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.

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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

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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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1. For the burger, soak the bread in lukewarm water. Mix the ground beef with the egg, mustard and well-squeezed out bread. Knead and season with salt and pepper. Form 8 flat patties from the meat mixture and cook on both sides until golden brown in a hot pan with butter. Meanwhile halve the hamburger buns horizontally, place the cut surface on.

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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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Repeat with remaining ground beef and goat cheese mixture. Grill burgers over high heat for 10-15 minutes, flipping once, until they're cooked all the way through. Meanwhile, make the dressing: Combine all of the dressing ingredients (except the cucumber and cilantro) in a food processor and process until smooth.

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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.

Pesto & Goat Cheese Burger • A Sweet Pea Chef

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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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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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.