Spinach & Goat Cheese Burger Recipe
Vermont Creamery goat cheese, baby spinach, tomato, red onion, light creamy horseradish sauce
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Ingredients
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Burger patties
Goat cheese topping
Horseradish sauce
Assembly & garnish
Method
Burger patties
- 1
Mix and form
In a medium bowl combine the ground beef, salt, black pepper, garlic powder and Worcestershire sauce. Gently mix with your hands or a fork until just combined; avoid overworking. Divide into two equal portions and form into patties about 3/4 inch thick, making a shallow dimple in the center of each patty with your thumb (this reduces doming while cooking).
- 2
Cook patties
Heat a large skillet or cast-iron pan over medium-high heat and add 1 tsp olive oil. When shimmering, add the patties and cook 3-4 minutes on the first side without pressing. Flip and cook another 3-4 minutes for medium (internal temp ~160°F/71°C). Adjust time ±1-2 minutes for preferred doneness. Remove patties to a plate and let rest 3-5 minutes.
Goat cheese topping
- 3
Prepare goat cheese
Crumble the Vermont Creamery goat cheese into a small bowl. Add the lemon zest and 1/4 tsp freshly ground black pepper; gently stir to combine. If you prefer a spreadable texture, mash with a fork until smooth but still slightly textured.
- 4
Optional warm topping
If you want the cheese slightly melty on the burger, place about 2 oz of the goat cheese mixture on each patty during the last 30–60 seconds of cooking and cover the skillet briefly to soften the cheese.
Horseradish sauce
- 5
Make sauce
In a small bowl whisk together the prepared creamy horseradish, mayonnaise, sour cream, Dijon mustard, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust heat with an additional 1/2 tsp horseradish if you want more bite. Refrigerate until assembly (can be made up to 2 days ahead).
Assembly & garnish
- 6
- 7
Assemble burgers
Spread about 1 tablespoon of the horseradish sauce on the bottom half of each bun. Place a handful (~1 cup) of baby spinach atop the sauce, then set the rested patty (with goat cheese if melted) on the spinach. Top each patty with two tomato slices and a few rings of thinly sliced red onion. Spread another 1/2 tablespoon of the horseradish sauce on the top bun and close the burger.
- 8
Serve
Serve immediately while patties are warm. Offer extra horseradish sauce on the side. Remaining goat cheese can be served as a spread or saved for another use.