Goat Cheese Burgers with Marinated Jalapeño & Roasted Carrots

Goat Cheese Burgers

with Marinated Jalapeño & Roasted Carrots

30 MIN
2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties View recipe
  • with Ground Beef

    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
      710 Cals (est.)
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    fresh
    ingredients
    Goat Cheese Burgers with Marinated Jalapeño & Roasted Carrots
    Title
    • 10 oz Ground Beef
    • 2 Burger Buns
    • 1 Jalapeño Pepper
    • ¾ lb Carrots
    • 1 oz Goat Cheese
    • 1 Tbsp Dijonnaise
    • 1 Tbsp Sherry Vinegar
    • 2 tsps Honey
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    Prepare & roast the carrots
    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.

    Prepare the remaining ingredients
    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.

    Form & cook the patties
    3 Form & cook the patties

    Meanwhile, place the beef in a bowl; season with salt and pepper. Gently mix to combine. 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.

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

    Finish & serve your dish
    4 Finish & serve your dish

    Add the halved buns, cut side down, to the same pan. 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!

    Tips from Home Chefs

    Prepare & roast the carrots
    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.

    Prepare the remaining ingredients
    Form & cook the patties
    3 Form & cook the patties

    Meanwhile, place the beef in a bowl; season with salt and pepper. Gently mix to combine. 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.

    *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 same pan. 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!

    Finish & serve your dish
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