Herb Garden Burger With Lemon Basil Spread, Veggies, & Goat Cheese

Ingredients

Lemon Basil Spread:
1/2 cup plain yogurt
1/2 cup sour cream
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh lemon juice
Patties:
2 pounds freshly ground chuck
2 garlic cloves, minced
1 tablspoon fresh rosemary, chopped
1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh chives, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
vegetable oil for brushing on grill rack
6 soft kaiser rolls, split
24 fresh baby spinach leaves, stems removed
6 (1/4-inch thick) tomato slices
12 thin red onion slices
6 ounces goat cheese

Instructions

Preheat gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with a cover. To make the lemon basil spread combine the yogurt, sour cream, chopped basil, & lemon juice in a medium sized bowl. Stir until well blended. Cover & refrigerate until ready to use. To make the patties combine the ground chuck, garlic, rosemary, lemon thyme, chives, sea salt, & ground black pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions & form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, & cook, turning once, until done to preference, 5-7 minutes on each side for medium. Check with a meat thermometer inserted into center or sides of patties to assure a temperature of 160 degrees. During the final few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers: Spread the lemon basil spread on the bottom cut sides of each roll. Arrange 4 baby spinach leaves in a cross shape over the spread. Then, on each roll bottom place a patty, a tomato slice, & 2 red onion slices. Spread 1 ounce of goat cheese on the cut side of each roll top & place the tops on the assembled burgers. Serve immediately. Makes 6 burgers.