This Recipe is everything. It combines all of my favorite things and I probably ate one of these a week in my 3rd trimester. All of the delicious flavors marry in the recipe and create an explosion of flavor!
First step in this recipe is making the Rosemary Roasted Potatoes. It takes around 40min-1hr to make these so you want to get them out of the way first. Preheat the oven to 400 degrees. I use baby red potatoes. I probably use around 10-13 depending on how big they are, and how hungry you and your family are. I quarter them and place them in a large bowl and drizzle a healthy serving of olive or avocado oil on them. I then season them with sea salt, fresh cracked pepper, garlic powder and either dried or fresh rosemary. I give them a toss in the oil so that the seasoning is evenly distributed and then place them on a baking sheet and place in oven. let them roast at 400 degrees for 40-1hr, depending on quantity and how well done you like them. I also flip them twice while they are in there just so I get a nice sear on both sides.
Next, is marinating the Serrano Peppers in agave. You can and I have used all kinds of peppers for this recipe; Jalapeño, Serrano, Poblano…Serrano is just my favorite for this recipe as the agave draws out the heat of the pepper so if you don’t like spicy, I’d aim for a milder pepper. Anyway, its really simple just slice the pepper in thin circles and put in a small dish with about 3 Tbsp. of Agave Syrup. Cover and put in the fridge for at least 10min, but for better results an hour.
Lets talk about meat. I use Costco organic ground beef, I think its like 85% Fat Free, but that’s okay because if you are making burgers you want some fat in there for flavor, otherwise what’s the point! When I am making burgers I like to add Salt, Pepper, fresh clove of chopped garlic, and a sprinkle (or about 1Tbsp) of onion flakes. I mush the meat together real good and then i form my burgers. I am guilty of forming my patties a little too thick, so go with what you know and are comfortable with. After I make my patties I cover them and let them sit in the fridge for a while.
About 30 minutes before I am ready to cook my burgers, I take them out of the fridge so that they come up in temp and cook more evenly. You can grill your burgers to temp, but as I am busy with the baby and cant always get outside, or when the weather isn’t agreeable, I use my trusty Cast Iron Skillet. I just use a little bit of oil and make sure the pan is nice and hot. I cook all 4 patties at the same time, I like my burgers rare to Med-rare and I make the patties thick, so I probably cook them for about 5 Minutes on each side and then I finish them in the oven at 375 degrees for about 4 minutes. this is not an exact science. I check my burgers multiple time while cooking them.
When my burgers are finished, I let them rest for a few minutes while I toast a Kings Sweet Hawaiian Bun, or Brioche. When my bun is lightly toasted I spread a thin layer of Dijonnaise (Dijon mustard and mayo) on the bottom bun. Next, a thin layer of baby rocket arugula and then the burger. On top of the burger I put goat cheese, I love goat cheese so I probably put 2 tbsp. of it on each patty. (note- the goat cheese helps tamper the heat of the peppers and agave, so it is crucial to this recipe). Once the goat cheese is on, I take my marinated peppers in the agave and pour it on top of the goat cheese, making sure to get lots of syrup and peppers on it. Once that’s done, top the burger with the other bun and Voilà!
Rosemary Roasted Potatoes
1lb Baby Red Potatoes
3T of Olive or Avocado oil
1 Tsp Sea Salt
1 Tsp Fresh Cracked Pepper
1 Tsp Garlic Powder
A Generous sprinkle of fresh or dried Rosemary.
(All Seasonings can be altered to taste)
- Preheat oven to 400 degrees
- Quarter Potatoes and place in bowl with oil, Salt, Pepper, Garlic Powder, and Rosemary. Toss in oil evenly distributing seasoning.
- Pour Potatoes on a baking sheet and place in oven. Roast at 400 degrees for about 40min.
- Once done, remove from onion and place potatoes in a paper towel lined bowl. Sprinkle some extra sea salt and toss to remove any excess oil.
Serrano Pepper and Goat Cheese Burger
1lb of Ground Beef
Brioche or Kings Hawaiian Buns
3T of Agave Syrup
1 or 2 Serrano Peppers
1 Clove Chopped Garlic
1T Onion Flakes
4oz of Goat Cheese
1C Baby Rocker arugula sliced
2T of Dijonnaise
Salt and Pepper to taste
1. Slice the Serrano Peppers into small circles and place in a small bowl with Agave Syrup. Cover and place in fridge for an hour.
2. In a bowl add ground beef, garlic, onion, salt and pepper. Mix well with hands and form your burger patties.
3. In a cast iron skillet, heat oil until pan is nice and hot. Add burgers and cook to temp – see post for more tips.
4. Toast Bun. Once bun is toasted, spread dijonnaise on bottom bun, add arugula, burger, goat cheese and top with the marinated peppers and agave.
One thought on “Serrano Pepper and Goat Cheese Burger with Roasted Rosemary Potatoes”
Oh man this looks so tasty!! I love goat cheese. I may try this soon with some bleu cheese since that is my fave 🙂
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