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Farmer's Market Fresh Burger

In the middle of the summer, when I am selling at the local open air farmers market, I always enjoy snacking on wonerful heirloom tomatoes, with a little herbs, garlic, and goat cheese all on a piece of fresh bread. Why not combine all these ingredients into one of America's favorite foods, the burger. This simple burger has a light, fresh taste that solves any rumbling stomach, and at the same time doesn't leave you feeling greesy in the heat of summer


Garlic Goat Cheese Spread
2 cups fresh plain goat cheese
¼ cup minced garlic
¼ cup chopped fresh flat leaf parsley
2 pounds ground chuck
2 tablespoons lemon juice
2 tablespoons minced garlic
¼ cup chopped fresh basil
Kosher Salt
Freshly ground black pepper
Vegetable oil, for brushing on rack
6 small focaccia rounds, halved horizontally
Extra virgin olive oil for focaccia
1 clove of garlic for rubbing on focaccia
3 cups baby spinach leaves
2 large ˜Mr. Stripey"™ heirloom tomatoes


Directions To make the goat cheese spread, combine all of the ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the ground chuck, lemon juice, minced garlic, and basil in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rounds. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until the patties are just browned on the bottom, approximately 4 minutes. Turn the patties, only once, and continue grilling until done to preference, about 5 more minutes for medium. During the last few minutes, brush the cut side of the focaccia with the extra virgin olive oil, place it cut side down, on the outer edges of the rack to toast lightly. Remove the focaccia slightly before the patties, and rub on the cut side, when still warm, a garlic clove cut in half. To assemble the burgers, place a generous amount of the garlic goat cheese spread over the cut sides of the rounds. On each round bottom, place ½ cup of baby spinach, a patty, and a thick slice of tomato. Add the round top and serve. Makes 6 burgers


I am not a professional chef, just a young woman who enjoys cooking and educating people on the benefits of fresh, locally grown produce.