There are burgers and then there are extraordinary burgers. Today Grillocracy turns to blogger extraordinaire Andrea Soranidis of The Petite Cook fires up her Summer Country Burger, featuring roasted red peppers, goat cheese and arugula, all seasoned with a splash of balsamic glaze.
HE PETITE COOK'S SUMMER COUNTRY BURGER
6oz 80% lean good quality minced beef steak
3oz soft goat cheese
3 slices of roasted red peppers
Handful of arugula/rocket salad
2 raw onion rings
A drizzle of Italian balsamic glaze
Extra virgin olive oil as needed
1 brioche bread bun, cut in half horizontally
Sea salt & black pepper, freshly cracked
In a bowl, gently mix the beef with salt and pepper to taste. Form your patty and gently press your thumb in the center. Refrigerate for at least 1 hour.
Prepare your grill for medium-hot cooking. For medium doneness, cook the burger 5 min on one side, without moving it. Flip to the other side and cook for 2 more minutes.
While the meat rests for a couple of minutes, brush the bun halves with extra virgin olive oil and toast until lightly crisp. Place the salad into a bowl and gently season with balsamic glaze and salt and pepper to taste. Spread generously the goat cheese on one half of the bun. Add the roasted red peppers slice, onion rings and arrange the meat on top. Add the balsamic arugula and close the burger with the other half of the bun.
Recipe courtesy of The Petite Cook