Stuffed Ohio Chevre Burgers with Grilled Fresh Vegetables and Garlic Aioli

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

This recipe was inspired by my friend Jean Mackenzie’s award winning artisanal goat cheese made right here in northeast Ohio. At age 60 Jean followed her passion learned the craft of cheese-making and started Mackenzie Creamery. My recipe celebrates Jean’s fabulous cheeses along with the bounty of other good foods available at our local farmers markets.


Garlic Aioli
2 Large Egg Yolks
2 Garlic Large Cloves Crushed in a Garlic Press
1 Cup to 11/4 Cup Colavita Extra Virgin Olive Oil
1 Teaspoon Fresh Lemon Juice
1 Teaspoon Dijon Mustard
Salt to taste
Pepper to taste

Grilled Vegetables
1 Eggplant about one pound
2 Large Tomatoes
2 Large Sweet white onion peeled
1/2 Cup Colavita Extra Virgin Olive Oil
3 Sprigs Fresh Thyme–
1/2 tsp salt
1/4 tsp freshly ground pepper

2 lbs. freshly ground chuck
1 tsp. salt
1 tsp Lea and Perrins Worcester Sauce
1 tsp freshly ground black pepper
3 one inch slices of fresh goat cheese cut from a 1 pound log cut in half
6 Rustic Buns or Rolls


Prepare a medium fire in a charcoal grill or preheat a gas grill to medium high.

Prepare Garlic Aioli
Combine eggs, in the bowl of a food processor fitted with a metal blade. Process egg
for 1-2 min till creamy. Add garlic, and mustard. Process to combine.
Next with the processor running, slowly add olive oil in a thin stream until an emulsion forms. Add lemon juice and process to combine. Season to taste with salt and pepper. Cover mixture and reserve.

Prepare Grilled Vegetables.
Slice eggplant into 1/4 inch rounds. Slice tomato into
1/4 inch rounds Slice onion into 1/4 inch rounds. Sprinkle eggplant lightly with salt on both sides. Place in colander to drain off liquid. Sprinkle tomatoes lightly with salt and drain on a double layer of paper towels. Gently pull leaves off thyme stems mix with olive oil and remaining salt and pepper in a bowl and reserve.

Prepare Burgers.
Gently mix freshly ground chuck with salt Lea and Perrins Worcester and pepper till blended–do not over mix. Try not to
compact meat. Gently form meat around goat cheese half slices. Make six patties. Make sure meat completely surrounds cheese. Cover with plastic wrap.
When grill has come up to temperature brush vegetables on both sides with olive oil mix and place on grill. Cook for 3 to 5 min per side till vegetables are cooked thru and edges begin to crisp. Remove to plate cover with foil and reserve. Next place the formed burgers on the hot grill. Cook for 3-5 min per side or untill desired degree of doneness. Place rustic rolls on grill after turning
burgers. Toast lightly for 2-4 min.

To assemble the burgers, spread a generous amount of the garlic aioli over the cut sides of the toasted rolls. On each roll bottom, place a grilled burger, followed by one slice each of grilled eggplant, onion and tomato. add bun top serve and enjoy.