After going to Encinitas Beer Garden, I learned that one of my favorite dishes ever was goat cheese and fig jam burger.
My mouth is just watering thinking about it.
So of course, I had to create my own. I made a goat cheese and basil grass-fed burger recipe and it is to die for. Trevor and I like to eat grass-fed red meat once or twice a week. So this recipe gets tossed in to the rotation very often.
When it comes to red meat, quality is crucial. We buy grass-fed beef because it is higher in nutrients, including antioxidants, vitamins, and a beneficial fat called conjugated linoleic acid (CLA) that’s been tied to improved immunity and anti-inflammation benefits. Plus, grass-fed beef packs about 50% more omega-3 fatty acids than standard beef .
I hope you enjoy this recipe as much as we do!
Side note- if you want to make this burger a little bit more extra – throw some fig jam on it.
- Organic Grass-fed Ground Beef
- Fresh Organic Basic
- Goat Cheese
- Himalayan Sea Salt
- Optional: Arugula
- Optional: Sir Kensingtons Chili Lime Crema
- Optional: Baby Tomatoes
- Optional: Olive Oil
- Optional: Avocado
- Optional: Fig Jam
- Create patties with your hands using a handful of goat cheese and chopped basil.
- Place patties in a pan and set stove top heat to medium
- Cook patties for 6-7 minutes on each side (I like mine medium rare)
- While burgers are cooking, start on your toppings (arugula, tomatoes, avocado etc.)
- Place burger on a bed of arugula lettuce and top it with desired toppings. I added goat cheese, tomatoes, basil, avocado, dressed the salad with olive oil and topped the burger with Sir Kensingtons Chili Lime Crema. However, feel free to use the delicious fig jam instead of the crema!
If you enjoyed this recipe, try my Lemon Chicken Recipe here.
- Chat with me xx