No, I didn’t literally empty my fridge onto a burger. Why do you ask?
Well… kind of. But not really.
This might be the burger of my dreams—at least for today. My favorites shift constantly, sometimes every few weeks, sometimes every few minutes. Embarrassing, I know.
I hesitated about stuffing burgers with goat cheese, but it turned out to be one of the easiest cheeses to work with. It hardly oozes out while cooking, so you get a tangy, creamy center with each bite.
There are so many complementary flavors here: goat cheese inside the patty, a quick guacamole on the bottom bun, sharp cheddar melted on top, a tangy BBQ mayo spiked with Dijon, sweet caramelized onions and a handful of spring greens.
All served on toasted Hawaiian rolls. Yes—those sweet rolls are perfect. The combination of sweet, savory and spicy elements is irresistible.
These are also ideal as sliders for a party—make a build-your-own slider spread and let everyone assemble their perfect bite.
If you’re hosting a Memorial Day picnic (or any summer gathering), I’m a burger fanatic and I highly recommend trying different burger recipes. For something similar, consider burgers with arugula and Dijon aioli, a smoky sweet cherry pepper cheeseburger, or bacon pineapple burgers with candied jalapeños—each brings its own personality to the grill.
I’m also planning to serve loaded bacon cheddar hot dogs this weekend, because hot dogs are dangerously good. If you haven’t tried a fully loaded Five Guys hot dog—with every topping—do it. Pair it with a vanilla Coke and enjoy.
Side note: I’m tempted to try a bacon-and-blue-cheese dog with sweet-hot mustard next. Honestly, give me a jar of mustard and I’m a happy person.
For lighter bites, I often make a summertime crostini with whipped roasted garlic goat cheese—one of the things I cook most from my collection—and an old-school fruit dip that’s a nostalgic favorite. Don’t forget grilled corn and refreshing drinks: a pitcher of pineapple sangria is always a hit.
I’ll be sharing one of my favorite summer cocktails soon—can’t wait to show you.
Goat Cheese Guac Burgers with Cheddar and Caramelized Onions
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Ingredients
Caramelized Onions
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large Vidalia or sweet onions, sliced
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
Quick Guac
- 2 avocados, mashed
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons diced sweet onion
- 1/2 jalapeño, seeded and diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- juice of 1 lime
Tangy BBQ Mayo
- 1/2 cup mayo
- 3 tablespoons BBQ sauce
- 2 teaspoons Dijon mustard
Goat Cheese Stuffed Burgers
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 6 ounces cold goat cheese log, sliced 1/2-inch thick
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 ounces sharp cheddar cheese
- 2 cups spring greens
- 4 Hawaiian roll buns, toasted
Instructions
Caramelized Onions
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Heat a large skillet over low heat. Add the olive oil and butter. Once melted, add the onions and salt, stirring to coat. Cover and cook 25–30 minutes, stirring frequently, until the onions are soft and golden. Stir in the brown sugar and cook another 10 minutes.
Quick Guac
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Combine mashed avocado, cilantro, diced onion, jalapeño, salt, pepper and lime juice. Taste and adjust seasoning as needed.
Tangy BBQ Mayo
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Whisk mayo, BBQ sauce and Dijon together until smooth.
Goat Cheese Stuffed Burgers
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Place ground beef in a large bowl and season with salt, pepper and garlic powder. Gently mix and divide into four equal portions. Flatten each portion into two patties (top and bottom). Place a slice of cold goat cheese on the center of one patty, top with the other patty and press the edges to seal. Repeat for remaining portions.
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Grill or cook the burgers in a skillet over medium-high heat with olive oil and butter until desired doneness (about 4 minutes per side for medium-well). With 1 minute left, place cheddar slices on top to melt.
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Assemble: spread guac on the bottom bun, add the burger, top with caramelized onions, BBQ mayo and spring greens. Serve immediately.
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