Goat Cheese Stuffed Burger

Goat cheese stuffed burgers topped with roasted red peppers is a nice way to mix it up from your standard cheeseburger fare. Start with about 3oz of your ground meat of choice and form into a patty with a well in the middle to hold the goat cheese. Spoon about a teaspoon of garlic and sun dried tomato mixture into the well. I found this at a local Publix but a homemade mixture would do nicely. Next slice a piece of log roll fresh goat cheese about 1/2 inch thick on top of the sun dried tomato garlic. Now form a large golf ball sized ball of your ground meat and form it into a patty to place on top. Form the patty until it is well formed and nothing will ooze outside while cooking. Cook for about four minutes per side on a grill or iron skillet until medium.
Prepare your roasted red peppers, either fresh of jarred to your preference. I used jarred red peppers lightly marinated in Zesty Italian Dressing. I like serving these with stone ground dijon mustard.

Cheeseburgers

If you did indeed invent the cheeseburger Mr. Lionel Sternberger I salute you! Cheeseburgers are the near perfect food. Besides tasting great they have most of the food groups, meat, vegetables, dairy, grain and beer. Whether you fry them in an iron skillet or grill them on iron grates you will soon be enjoying a delicious piece of Americana, unless it’s the Four Year Old Cheeseburger or the Cheeseburger in a Can.

There is a growing trend of placing the toppings on the bottom of the burger. The theory is that the rising heat from the burger will diminish the freshness of the toppings. This might be fine in a fast food restaurant but the burgers I make at home don’t sit around for long so I’m not worried about it. Even Jimmy Buffet’s Cheeseburger in Paradise restaurant is doing it. I don’t put the toppings on the bottom because I use some mayo on the bottom bun to mix with the cheeseburger juices to form a nice sauce, besides it just looks weird.

I guess you can tell that I like mine with lettuce and tomato….