Bacon Goat Cheese Burger
Whenever I go camping or out to a Dutch oven D.O.G. I always try and prep ahead of time. My favorite storage medium for preparing the foods I am going to cook is plastic bags. Easy to use and recyclable, granted they are very tough to clean and reuse but I do recycle them. With all of the different sizes it’s easy to find one that is just perfect for the amount of food I am preparing.
I went over to the Glad website to see what they had to offer. I came across this great recipe and wanted to share it with you. They have several other recipes and tips to share with you also, check them out!
Bacon Goat Cheese Burger
This year, serve a delicious summertime favorite with a sumptuous Mediterranean twist. Replace conventional buns with toasted ciabatta rolls, use arugula instead of lettuce, and zesty goat cheese mixed with olives and parsley in place of the usual Swiss or American. Substitute milder, sweeter red onions for white. Top off with crisp, lean bacon for extra flavor and texture in every mouthful.Serves 4
11/4 pounds ground beef
1 tablespoon steak sauce
1/4 teaspoon freshly ground pepper
1 clove garlic
1 small bunch fresh flat-leaf parsley, finely chopped
1/2 teaspoon coarse salt
1 cup crumbled goat cheese (4 ounces)
1 cup chopped pitted black olives
4 ciabatta rolls, split and toasted
1 small bunch arugula, trimmed and washed
2 ounces bacon, cooked
1 red onion, sliced
4 ciabatta rolls
1. Combine beef, steak sauce, pepper, garlic and parsley in a large bowl. Shape mixture into 4 (3/4-inch thick) patties. Wrap patties in GLAD Press’n Seal Freezer® Wrap; freeze up to 4 months. For easy defrosting, remove only the portions you need and thaw overnight in the refrigerator or under warm water.
1 tablespoon steak sauce
1/4 teaspoon freshly ground pepper
1 clove garlic
1 small bunch fresh flat-leaf parsley, finely chopped
1/2 teaspoon coarse salt
1 cup crumbled goat cheese (4 ounces)
1 cup chopped pitted black olives
4 ciabatta rolls, split and toasted
1 small bunch arugula, trimmed and washed
2 ounces bacon, cooked
1 red onion, sliced
4 ciabatta rolls
1. Combine beef, steak sauce, pepper, garlic and parsley in a large bowl. Shape mixture into 4 (3/4-inch thick) patties. Wrap patties in GLAD Press’n Seal Freezer® Wrap; freeze up to 4 months. For easy defrosting, remove only the portions you need and thaw overnight in the refrigerator or under warm water.
2. Heat grill to medium. Sprinkle both sides of patties with salt. Place patties on grill. Grill, turning once, until an instant-read thermometer inserted 1 inch from edge of each burger registers 160°F for medium, about 8 minutes.3. Meanwhile, combine cheese, parsley and olives in a small bowl; mound 1/4 cup cheese mixture on top of each burger. Cover and grill until cheese slightly melts, about 1 minute. Serve burgers on ciabatta rolls with arugula, red onion and bacon.You can find more information on various types of bags and storage available from Glad at www.glad.com
“Get out of the kitchen! Light the fire! Start cooking outdoors”
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