GOAT BURGER
Steps:
- Mix mayonnaise, vinegar, pesto and cumin in a mixing bowl and set aside.
- Heat griddle or grill to high heat.
- Form meat into 6 patties, then sprinkle with seasoned salt and place on grill. Sear until brown, about 2 minutes, then flip and repeat for other side. Reduce heat to medium and continue cooking until desired temperature is reached.
- Heat butter in skillet on medium heat and add onion. Cook, stirring occasionally, until caramelized and a golden-brown color.
- Place mozzarella on patties and let it melt. (It can help to put the cheese on a minute or two before the meat is totally cooked, to keep the moisture in and not overcook the meat.)
- Add the onion on top of the cheese and place patties on bottom buns. Top with liberal amount of sauce, 3 tomato slices and the bun tops.
- Serve while hot.
BALSAMIC GRILLED CHICKEN FINGER SANDWICHES WITH SUNDRIED TOMATOES AND HERBED GOAT CHEESE SPREAD
Provided by Food Network Kitchen
Categories appetizer
Time 4h28m
Yield 18 finger sandwiches
Number Of Ingredients 13
Steps:
- Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.
- Preheat the grill.
- Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.
- In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.
- Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.
WARM MEDITERRANEAN OLIVE BEAN SPREAD
Provided by Food Network
Time 16m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Heat olive oil in 12-inch skillet over medium heat and cook garlic until golden, about 1 minute. Stir in beans and Sauce and cook 5 minutes or until heated through. Cool bean mixture slightly. In food processor or blender, process bean mixture with parsley until smooth. Season, if desired, with salt and freshly ground black pepper. Serve, if desired, with sliced Italian bread or crackers.;
CHICKEN AND VEGGIE WRAPS WITH HERBED GOAT CHEESE SPREAD
This wrap is packed full of grilled balsamic-marinated chicken and colorful veggies. Paired with a creamy homemade herbed goat cheese, it's an amazing, easy sandwich to take on a picnic or for lunch at the office, since it can be made ahead.
Provided by Kardea Brown
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken: Combine the vinegar, honey, olive oil, mustard, garlic powder, basil, salt and pepper in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
- Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives, parsley, olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
- For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
- Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
- To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.
OLIVE SPREAD
Steps:
- Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.
FRESH GOAT CHEESE SPREAD
Provided by Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up.
GOAT CHEESE STUFFED LAMB BURGERS
I love making these flavorful lamb burgers stuffed with creamy, delicious goat cheese. I use basil and oregano in mine, but feel free to use your favorite herbs and spices, this recipe is very forgiving. Using fresh rosemary in the goat cheese filling will give the burgers a real Greek flavor. Serve the burgers on hamburger buns or pita bread with tzatziki sauce, or on their own with a Greek salad.
Provided by LeeleeCooks
Categories Main Dish Recipes Burger Recipes Lamb
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
- Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
- Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
- Preheat an outdoor grill for medium-high heat.
- Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
- Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 15.8 g, Cholesterol 147.1 mg, Fat 31 g, Fiber 1.3 g, Protein 33.7 g, SaturatedFat 13.3 g, Sodium 2070.6 mg, Sugar 2.3 g
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