Inside-Out Goat Cheese Goat Burgers 4.000

Deb Lindsey for The Washington Post

Apr 6, 2011

The meat for these patties surrounds a goat cheese center: a messy treat, for sure. If possible, buy the goat cheese in a log and slice it into coins. Otherwise, use wet hands to flatten the soft chevre into four disks.

Coarsely ground goat has a great texture for burgers. It might be something you'll need to call ahead to order. Washington area halal markets tend to receive deliveries of fresh goat at the beginning and end of the week. We found lovely fresh ground goat at the Madina Super Halal Market in Gaithersburg (301-977-5700).

Serve these burgers on toasted whole-wheat buns with tomato slices. Or slip them into pita pockets with lots of chopped lettuce.


Servings: 4
Ingredients
  • 1 1/4 pounds ground goat (see headnote)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon-style mustard
  • 2 teaspoons dried tarragon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces chevre or fresh goat cheese, preferably in a log

Directions

Combine the meat, Worcestershire sauce, mustard, tarragon, thyme, salt and pepper in a mixing bowl. Form into 8 balls of equal size.

Flatten four of the balls into 4-inch patties; top each with 1/2 ounce of the goat cheese, flattening the cheese into a thin disk about 3 1/2 inches in diameter. Pat the remaining four balls into 4-inch patties and set them on top of the cheese-topped patties. Take extra care to seal the edges all around so the cheese cannot leak out as the patties cook.

Heat a large grill pan or a cast-iron skillet over medium-high heat. Place the patties in the pan or skillet; cook for 4 to 5 minutes or until a good brown crust forms on the bottom, then turn them over and cook for 4 to 5 minutes, until browned on the second side. Because of the cheese inside, there’s no way to get a good read with an instant-read meat thermometer. Cut into one of the burgers to check doneness; the cheese should be almost runny, and the meat should be medium-rare to medium. Cook longer as desired.

Transfer to individual buns; serve warm.

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Recipe Source

From cookbook authors Bruce Weinstein and Mark Scarbrough.

Tested by Bruce Weinstein and Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.