Sun-dried Tomato and Goat Cheese Stuffed Burgers With Kale Pesto on Multi-Grain Ciabatta

6 05 2014

The hubster recently bought a StufZ Burger Press, and was excited to use this stuffing contraption tonight! It’s not a bad little gizmo, but sometimes the best tools in the kitchen are your own two hands. 🙂

These Mediterranean burgers are quite tasty! By using fresh kale pesto as the condiment, and multi-grain ciabatta as the bun, you’ve got yourself a healthy burger rendition too.

Sun-dried Tomato and Goat Cheese Stuffed Burgers With Kale Pesto

The following makes 4 burgers (compliments of This Girl’s Gotta Eat):

  • 2 lbs ground beef
  • Kosher salt
  • Red pepper flakes
  • Garlic powder
  • Lemon zest
  • 1/4 – 1/2 cup crumbled goat cheese
  • 1/4 – 1/2 cup chopped sun-dried tomatoes
  • 2 cups kale, stemmed
  • 1/4 cup grated parmesan
  • 2 Tbsp toasted pine nuts
  • 1-2 cloves of garlic
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 loaf multi-grain ciabatta bread, cut into burger size tops and bottoms

Preheat grill to medium to medium-high.

Mix ground beef with salt, red pepper flakes and garlic powder to taste, along with 1/2 Tbsp lemon zest. Mix until just combined, being careful not to over-mix. Form seasoned meat into 8 small patties.

Combine goat cheese, sun-dried tomatoes and about 1 tsp of lemon zest in a bowl.

To stuff the burgers, use half the patties and add some crumbled goat cheese and chopped sun-dried tomatoes in the middle of the patty, about a heaping Tbsp or so worth on each of the four burgers. Be sure to leave an outside edge. Top each with the remaining patties and press to seal the edges firmly all the way around.

Brush stuffed burgers with a little olive oil on both sides and grill until desired temp. Grilling time will vary based on how large your burgers are. Once cooked to your likeness, remove burgers from the grill and tent with foil. Allow to rest for 5 minutes.

While the burgers rest, make the pesto by adding the kale, parmesan cheese, pine nuts, garlic, 1/2 tsp each salt and red pepper flakes and the zest of 1 lemon to a food processor. Pulse until everything is finely chopped, then stream in 1/4 cup of extra-virgin olive oil and process until well combined and smooth.

Brush the ciabatta with the kale pesto, top with a burger and serve with a salad, like a corn and arugula salad.

To make the salad, grill 4 ears of corn tossed in a little olive oil over medium-high heat. Grill until charred on all sides and kernels are tender, about 10 minutes. Remove from the grill and cool until you can handle. Using a large knife, scrap the kernels off the cobs into a large bowl. Mix with some of the kale pesto, olive oil and lemon juice. Fold in a couple handfuls of arugula, top with some crumbled goat cheese and enjoy alongside the burgers.

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2 responses

7 05 2014
April Murray

This looks amazing!! So glad I came across your blog, I will need to try this recipe!

Like

7 05 2014
Victoria Orban

🙂 Photo doesn’t do it justice, but this is so yummy!

Like

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