Goat Cheese Burgers With Green Herb Salsa
serves 4
Use leftover arugula pesto to make these deluxe cheeseburgers.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 1/2 pounds ground beef (any type but extra-lean)
1/4 cup ice water
1/4 cup reserved arugula pesto
1/4 cup hot salsa
4 hamburger buns or soft kaiser rolls, split (toasted, if desired)
2 ounces goat cheese (chèvre)
prep: 20 minutes
total: 20 minutes
mixing bowl
grill or broiler
1. In a mixing bowl, combine the ground beef with the water and a sprinkling of salt and pepper. Mix with your hands to combine. Form the beef into 4 (6-ounce) patties, 1 to 1 1/2 inches thick. Do not pack too tightly.
2. Grill or broil 4 inches from a high fire until browned and cooked to a desired degree of doneness (approximately 3 to 5 minutes per side for rare, 5 to 8 minutes per side for medium done and 10 minutes per side for well done).
3. While the burgers are grilling or broiling make the green herb salsa by combining the pesto with the hot salsa.
4. When the burgers are done cooking, spoon 2 teaspoons of the salsa on the bottom section of each roll. Place a burger on each of the salsa-spread rolls. Top each burger with 1/2 ounce of the chèvre and a portion of the remaining salsa. Cover each burger with the top section of a roll.
