Chrissy and I made 5 very different dishes between 9 a.m. and 1 p.m. on Saturday morning. I think I threw my hip out from cooking, standing, washing dishes and taste testing. Forget the week of excruciating yoga, cooking had to be the cause.
So what exactly did we make for 4 hours straight?
If you follow us on Facebook, you probably saw our Saturday morning breakfast…eggs in an avocado purgatory.
Homemade buttermilk onion rings.
Fresh guac.
AND Peach Basil Margaritas…stay tuned!
This is a dessert created by my mother. I just had to share. Chocolate mouse and hazelnut cookie mini parfait.
Back to today’s special though.
Whenever we need burgers for dinner, we venture to Chris’s house where the charcoal grill is located. Yes, occasionally we just HAVE to have a burger. It’s never a classic burger but it’s always tasty.
Between the Teriyaki Glazed Pineapple and Pancetta Burger, Mediterranean Burger, and Southwest Turkey Burger, we have quite the collection of grill worthy concoctions in the LYK.
The pictures don’t usually do the recipe justice when we cook at Chris’s because we have no props, an iPhone, and limited lighting but by golly, we just had to post about this burger!
It was so juicy, sweet and creamy! Did you ever think that combination of words would describe a burger?
Welp, it does. And that arugula, it’s a must. It gives this burger just the right savory touch with a peppery crunch.
Despite my love of obsession with ketchup, you will not need it on this burger (or mayo and mustard!). The pungent goat cheese is the perfect saucy condiment! That’s a promise.
Peach and Balsamic Burgers with Goat Cheese Basil Spread
Ingredients
4 whole wheat buns
1 lb. 80/20 beef
1 tablespoon balsamic vinegar
2 teaspoons steak or grill seasoning
4 oz. goat cheese
1/3 cup basil, cut into ribbons
2 cups arugula
1 large peach, 1/4 inch slices
1/4 cup balsamic glaze or reduced balsamic vinegar
Direction
Thoroughly combine beef, balsamic vinegar and grill seasoning in a large bowl. Divide into four equal patties and lightly press your thumb into the middle of each one to prevent swelling. Grill over medium heat for 3-4 minutes and then flip over. Brush the top of each burger with balsamic glaze and grill for 3-4 more minutes, until desired doneness.
Mash the basil and goat cheese together and spread evenly onto each bun. Top with burger patty, peach slices and arugula.
From the Little Yellow Kitchen,
Lauren
