goat cheese burger sauce

To Make the Sauce:Make the honey glaze:In a large skillet, reduce the Cabernet Sauvignon over medium heat until there is only about 1/4 cup liquid. Spread goat cheese on top buns and place on top. Notes 32 minutes Whisk to blend. That burger is calling my name and that sauce sounds like a must try. I can just imagine how it all works together to be a perfect combination. Seriously the perfect compliment to lamb; hope you try it! Super yummy and definitely healthy meal (ate with kale chips and sliced persimmons as side dishes). Remove from heat; slather both sides with sauce and add goat cheese to top of burgers and cover with a skillet or pan to retain heat and let cheese soften. SO good. There is absolutely no need to reach for an expensive bottle of wine when you’re making this lamb burger recipe. Of course I love lamb, period. 2 scallions, white and green parts both, cut into thin rounds I made six burgers and then thought I would freeze the rest for meals down the road. I searched for the perfect bun which did not seem to exist but in the long run that turned out fine, these pretzels rolls that I already had were part of the destiny. So simple but that sauce? Cover and cook 20 minutes, stirring occasionally. 1/4 cup sherry vinegar Set aside. Flip and brush with additional wine mixture. Brush the rolls with olive oil and grill briefly just to crisp inside a bit; about 1 minute. First, while anticipating a beef burger because that’s my standard fare, that changed quickly after I was the lucky recipient of a prize package from the American Lamb Board when I participated in voting for what I thought was the best recipe from a variety of contributors. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12-15 minutes. My daughter and I first made them when we decided to make a homemade version of the classic Thanksgiving dish of Green Bean Casserole. 1 Tbsp coarsely ground black pepper Fromager D’Affinois hails from France’s southern Rhône-Alpes region and is similar to brie in appearance and flavor with a soft texture and an ultra creamy texture. This site uses Akismet to reduce spam. When I shared my plans with her she sent me a recipe from celebrity chef Alex Guarnaschelli who had created several recipes incorporating the sauce for it’s official debut at her restaurant Butter in NYC. I had received ingredients from different sources that seemed prophetically destined that they be pulled together and I was simply game to go along. Stir in the black pepper and scallions and add the red wine reduction. Divide beef into six portions and shape into patties. This is one bust-out-the-linen-napkins sort of burger and yet, still so approachable. Yum! And while red wine generally takes a backseat in the summertime, I still love cooking with it! The photos? Required fields are marked *. 1 large red onion (thinly sliced (about 2 cups)). ! And that lovely sauce? Serve it on a Hawaiian bun with a slice of pineapple and a pile of cilantro. The recipe for the Onion Strings are from The Pioneer Woman website so just click over there for Ree’s recipe or if you’re in a pinch? Calories: 757Total Fat: 38gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 156mgSodium: 904mgCarbohydrates: 42gFiber: 2gSugar: 24gProtein: 44g OK, so I’ve got my lamb, my sauce and my cheese. Which may just be a perfect pairing with these savory lamb burgers. It was meant to be. Learn how your comment data is processed. Amount Per Serving: My epic burger is a Portuguese burger. I love sweet & savory combinations and the flavors here sing! Thanks for the chance! ","position":5,"name":"Blend together the lamb, salt, pepper and 4...","url":"https:\/\/creative-culinary.com\/lamb-goat-cheese-burgers-cabernet-barbecue-sauce-recipe\/#mv_create_314_5"},{"@type":"HowToStep","text":"Grill patties until internal temperature reaches 150 degrees; 4-5 minutes per side on medium heat. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12-15 minutes. While happy to have a new pizza stone and a cool apron that I know I’ll never wear, the best part of that win was 5 pounds of local ground lamb meat. Hi there! There’s a goat cheese filling in those goat cheese burgers burgers PLUS a goat cheese dressing on top. To Finish the Burgers: For the Cabernet Sauce: I love the cheese choice and the bbq sauce - must try! Grill patties until internal temperature reaches 150 degrees; 4-5 minutes per side on medium heat. Form meat into four patties. Serve immediately. Platings and Pairings is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. And of course I think these Lamb and Goat Cheese Burgers with Cabernet Barbecue Sauce is a surefire winner! Remove rolls from grill, slather with a bit of sauce, layer the burger with the onion strings and serve with additional sauce on the side. Pour the wine into a medium bowl to cool.In the same skillet, bring the honey, garlic, brown sugar, molasses and Woodbridge Wine ‘Cue Sauce to a simmer.When it starts to foam, cook for a minute or too and then remove the skillet from the heat and pour in the sherry vinegar. I teamed up with American Lamb to bring you this post. The burgers are a bit rich and decadent so I made them on the smaller side; about 5.5 ounces each; just the perfect size for the rolls (Costco). A prize for voting? Prep time does not include making the onion strings; if you use them add an additional 25 minutes to the time required. Why have I not made lamb burgers yet? Not only is this making my mouth water but your photos are totally awesome! Ingredients For the turkey burgers: 1 pound lean ground turkey 1 egg 1/3 cup onion, diced 2 garlic cloves, minced 1 teaspoon ketchup 1 teaspoon dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon fresh ground black pepper, plus more 2 oz goat cheese… A. The lamb burgers are seasoned with a red wine reduction, as are the caramelized onions, then they’re topped with creamy goat cheese and peppery arugula. So many wonderful flavors going on. I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. 2 Tbsp brown sugar ","position":8,"name":"Brush the rolls with olive oil and grill...","url":"https:\/\/creative-culinary.com\/lamb-goat-cheese-burgers-cabernet-barbecue-sauce-recipe\/#mv_create_314_8"},{"@type":"HowToStep","text":"Remove rolls from grill, slather with a bit of sauce, layer the burger with the onion strings and serve with additional sauce on the side. 1/2 tsp pepper 2 large cloves garlic, minced