Goat Cheese Burgers

5 from 7 votes

Goat Cheese Burgers consist of half-pound patties that are grilled to perfection. Stuffed with goat cheese and topped with Monterey Jack, these will surely knock your socks off. Burger Night done right!

Course Main Dish, Sandwich

Cuisine American

Keyword juicey lucy grilled burgers

Prep Time 25

Cook Time 20

Total Time 45

Servings burgers

Calories 864kcal

Author Sue Ringsdorf

Ingredients

2 pounds ground chuck - 80-85% lean
6 oz. goat cheese
seasoned salt, garlic powder, black pepper - to taste
4 slices Monterey jack cheese
4 hamburger buns
caramelized onions, tomatoes, pickles, mayo, guacamole, etc. - to serve

Instructions

Choose beef. Choose ground beef that's at least 15% fat (or 85% lean). You'll need 1/2 pound of meat for each patty.
Use a digital scale to separate beef into four-ounce equal portions. Use a heavy object (like a small cast iron pan) to smash each round into flat patties. You will use two of these flattened patties to make each burger.
2 pounds ground chuck
Form patties. Add a mound of tangy goat cheese to half of the four-ounce patties. Press the other patties on top, and pinch the sides together so that the cheese is fully surrounded by beef. These will be thick patties.
6 oz. goat cheese
Light an outdoor grill to medium-high heat (or approximately 400 degrees). Let it get hot before adding the patties. I also recommend adding some wood chips for additional flavor.
Add seasonings (seasoned salt, garlic powder, and black pepper) to both sides of the patties.
seasoned salt, garlic powder, black pepper
Grill patties. Place patties on the grill and close the lid. Try not to mess with the burgers until ready to flip and cook the second side. Grill to your desired doneness.
Grill burger buns. Add a thin layer of butter to both sides of the bun and place on the grill until toasty.
4 hamburger buns
Prep toppings. Use whatever toppings you prefer on your burgers. We added the following: Monterey jack cheese, caramelized onions, tomato slices, smashed avocado, dill pickle stackers, and special sauce.
4 slices Monterey jack cheese, caramelized onions, tomatoes, pickles, mayo, guacamole, etc.
Serve burgers on grilled buns with toppings of your choice.

Notes

TIPS:

Use a higher fat ground beef. I recommend no leaner than 85%.
Don't overwork the meat. This will ensure the meat isn't tough.
If making regular patties (not Juicy Lucys), press your thumb into the center of the raw patty to form an indentation. We don't want the center to plump up.
Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
Use high heat. Grill the burgers at 400 degrees or higher.
Try to avoid flipping the patties too often. Let it cook on one side for several minutes before flipping it to the other side.

Nutrition