Monday, June 7, 2010

Monday: Farm Fresh Beet Stacked Burger

The word that best describes this burger is FRESH. The herb infused goat cheese topping used in this Rachel Ray recipe reminds me of a German spread called Quark. Germans like to spread it on their toast for breakfast for a light and fresh start to their day. To make the burger a little leaner, I used half ground turkey breast, half ground chicken, but you can use whatever meat you prefer. Enjoy!

Burger Recipe
4-6 servings
 1 beet, peeled and sliced 1/4" thick
1 1/2 lbs ground meat (chicken, lean turkey or lean beef)
1/3 cup plus 1 TB flat-leaf parsley, finely chopped
2 garlic cloves, chopped or grated
2 TB Worcestershire sauce
3 oz goat cheese
1/2 cup sour cream, creme fraiche or Greek-style yogurt (want to make greek-style out of regular yogurt? Check out this link on my blog to see how: Making Greek Yogurt)
1 TB fresh thyme, chopped or 1 tsp dry thyme
1 TB finely chopped dill, or 1 tsp dry dill
1 tsp lemon peel, grated
4 crusty rolls
1 red onion, cut 4 thin slices off
4 lettuce leaves

1. In a medium saucepan, combine the beet and enough water to cover. Bring to a boil, and simmer for 10-12 minutes, until tender. Drain.
2. Combine ground meat, 1/3 cup parsley, garlic, and Worcestershire sauce in a large bowl. Season with salt and pepper. Form into patties (4-6) and make a thumbprint in the center of each. Coat each pattie with cooking spray.
3. Heat a large skillet over medium-high heat. Add patties, and cook for 6-8 minutes. While patties are cooking, in a medium bowl crumble goat cheese, add yogurt, thyme, dill, lemon peel and remaining 1 TB parsley.
4. Place the patties on the roll bottoms. Top with beet slices, goat cheese mixture, onion, lettuce and the roll tops. 


Plan and Prep Ahead

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.

~Make yogurt spread ahead of time and keep in fridge until time of use.
~Cook beet ahead of time, and refrigerate until time of use.
~Make burger patties ahead of time, and keep in fridge up to 24 hours.


Who likes to CHANGE IT UP? 

~Instead of lettuce use spinach leaves. 
~Try chopped basil instead of parsley, use only 1/4 cup chopped basil for burger and 1 TB chopped basil for yogurt spread.
~Replace thyme with fresh oregano or rosemary.
~Use a little pesto on each roll bottom.


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