Goat Cheese Burgers

with Marinated Jalapeño & Roasted Carrots

30 MIN

2 Servings

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From the Test Kitchen

We’re taking the classic cheeseburger to new heights by topping it with a delicious combination of creamy dijonnaise, tangy goat cheese, and spicy-sweet marinated jalapeño. For a flavorful side, we’re roasting carrots with a blend of bold, smoky spices like paprika, ground mustard, and more.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
¾ lb Carrots
1 Tbsp Dijonnaise
1 Jalapeño Pepper
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
1 Tbsp Sherry Vinegar
2 Burger Buns
1 oz Goat Cheese
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then quarter lengthwise. Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, if necessary, halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the honey, vinegar, and a drizzle of olive oil. Add the sliced pepper; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

3 Form & cook the patties

Meanwhile, place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into two ½-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Finish & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, dijonnaise, cooked patties, goat cheese (crumbling before adding), and as much of the marinated pepper as you’d like (discarding any liquid), depending on how spicy you’d like the dish to be. Serve the burgers with the roasted carrots on the side. Enjoy!