Well since I have an abundance of goat milk I have been making a ton of cheese lately. Right now I have feta aging in jars in the pantry, mozzarella ready to be stretched in the fridge, ricotta and chèvre both just waiting around for me to do something with them. Plus we still have a gallon of fresh milk in the fridge that the kids will most likely drink a large portion of today but I have a feeling I will be making yogurt tonight.
So with this abundance of cheese I have been having a grand time coming up with ways to use it all. The chèvre is amazing just for snacking but for memorial day I had a batch that needed to be used so I decided to mix some in with the hamburgers I was making.
Then my husband walked in and suggested stuffing the burgers with the cheese as well.
I loved the idea so I did it.
I think we all agree they are the best burgers ever. I have made them a couple times now for different groups of people and everyone loves these burgers.
Plus my dad would be super proud of me this last time I made them – I cooked them over charcoal instead of gas 🙂 He is a die-hard charcoal griller and is completely disgusted with the fact that I usually cook over gas. This time though, all three of my tanks were empty so I had to get creative and ended up using my smoker as a charcoal grill.
Yes I have a smoker and no I have not posted any smoking recipes. I am sorry. I have had good results but I am still rather unsure of myself and the consistency to feel comfortable passing on my limited knowledge of smoking. But I am working on it….I should try smoking some mozzarella….
Now. If you don’t have access to fresh goat milk to make cheese, or just plain think I’m crazy and are not interested in cheese making – I totally understand. You can certainly purchase perfectly delicious chèvre at the grocery store. They usually come in a plain or herbed varieties and are typically very good.
If, however you would like to make your own and have access to some raw goat milk here is my recipe.
Either way you go about acquiring the cheese you are going to die over these burgers and so will your friends and family.
- 2 pounds extra lean ground beef
- 8 oz chèvre, divided in half
- sea salt and freshly ground pepper to taste
- 1 dash Worcestershire sauce
- 1 tablespoon extra-virgin olive oil
- 8 hamburger buns
- sliced tomato
- spinach or your preferred greens
- thinly sliced red onion
- stone ground mustard
- Prepare your grill before you make the hamburgers so it's nice and hot and ready when the burgers are ready to be grilled.
- In a large mixing bowl, combine the beef, half the cheese, Worcestershire sauce, salt, pepper and olive oil.
- Grab a handful of the mixture and shape it into a patty. Make a small divot in the center and place about a tablespoon of the remaining chèvre into the divot. Then take another bit of meat and cover the cheese completely and shape into a nice patty. Set aside and repeat with remaining ingredients.
- Once the patties are ready and the coals are hot, place over high heat and cook until it is nicely browned, then flip and cook until done, about 5 minutes each side, depending on how hot your grill is.
- Once the patties are all done, set out a platter and let people make their burgers.