Billy “Goat” Burgers
Ingredients
Tomato Relish
1.5 Cups Grape Tomatoes (about 24 grape tomatoes)
2 Tablespoons Raspberry Vinaigrette
Goat Cheese Spread
1 Cup Goat Cheese Patties
1/2 Cup Raisins
1/2 Cup Peanuts (lightly salted)
1.5 Pounds Ground Chuck
1 Egg
1 Teaspoon Salt
1/2 Teaspoon Fresh Ground Black Pepper
Vegetable oil for grill
6 Slices Cheddar Cheese
6 Croissants (bun sized, not pre-sliced)
18 Slices (1/4 inch each) of California Avocado (ripe)
3/4 Cup French Fried Onions (French’s or similar brand)
3/4 Cup Ranch Dressing (Hidden Valley or similar brand)
Instructions
1.) Turn on grill to medium/high heat and preheat to 375°F-400°F. 2.) Chop tomatoes and put into small mixing bowl. Add raspberry vinaigrette and mix with spoon and set aside. 3.) Place goat cheese in a small mixing bowl and mix with a spoon until smooth and creamy and set aside. 4.) Coarsely chop raisins and peanuts and put in a large mixing bowl and mix thoroughly by hand, set aside. 5.) Add hamburger to raisin/peanut mixture and add egg, salt and pepper. Mix by hand until egg is thoroughly incorporated in hamburger mixture. Form into 6 equally sized patties (approximately 3/4 – 1 inch thick, 1/4 pound each) and set on plate or cookie sheet. Set aside and wash hands. 6.) When the grill has reached a temperature of 375°F-400°F, brush grill with vegetable oil, place burgers on grill, close lid, and cook for 4-5 minutes. 7.) Flip burgers and put 2 tablespoons of goat cheese on top of each burger. Close lid and continue grilling for 3 minutes. 8.) Put cheddar cheese slices on each burger. Close lid and continue grilling until cheese melts 1-2 minutes (sealing in goat cheese). 9.) Remove burgers from grill and place in a shallow baking dish to rest (5 minutes). Turn off grill. 10.) Slice croissants in half lengthwise and set aside. 11.) Place bottom half of croissants on plates and put burgers on top. Then top burgers with avocado slices (3 slices per burger), tomato relish (1-2 tablespoons per burger) and fried onions (1-2 tablespoons per burger). Then drizzle with ranch dressing (1-2 tablespoons per burger). Top burger with top of croissant and serve.