SERIES: burgers and roasted red pepper & goat cheese
Week 3 of this 5-week burger series brings us to the roasted red pepper and goat cheese burger, with arugula. There’s a story behind this burger. I first had it at the pub at Campbell’s Resort on Lake Chelan. A group of my gals and I went to Chelan for a weekend in February to enjoy a wine weekend and we ended up at the pub for dinner. It was actually served as a lamb burger, atop a bun, with the roasted red pepper, goat cheese, arugula, and some sort of aioli. It was the best burger I’d had! It gave me inspiration to make it at home. You can use lamb if you have it available, but it works just fine with ground beef as well.
roasted red pepper & goat cheese burger
Ingredients
- 1 LB ground beef, preferably 80/20
- seasoning salt of choice
- 1 red bell pepper
- 4 ounces goat cheese
- handful of arugala
Instructions
First, roast the red pepper over a gas range or on the grill. Roast until thoroughly charred around the entire pepper. Place the pepper in a paper bag or in a bowl covered in seran wrap. Let rest until cools slightly and then peel skin (all of the charred black portion as well as any uncharred skin remaining) from the pepper. Slice or tear into strips.
Next, form your burger into two patties (or more, depending on desired size and how you're serving). Season thoroughly with seasoning of choice. Grill to desired doneness and melt cheese while the burger finishes cooking.
Serve on a bun, on a lettuce wrap, or bunless, but be sure it includes the arugala. Serve with salad, fries, or chips and condiments.
Notes
Inspired by: Campbell's Resort Veranda