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
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.
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.
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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.
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~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.
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Who likes to CHANGE IT UP?
~Instead of lettuce use spinach leaves.
~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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