Yield: 4 Servings
Pickled Red Onions
2 Tablespoons apple cider vinegar
1 Tablespoon water
1 ½ teaspoons sugar
½ cup thinly sliced red onions
Honey Sriracha Spread
¼ cup mayonnaise
1 ½ teaspoons honey
¾ teaspoon hot sriracha chili sauce
¾ teaspoon lime juice
¼ teaspoon chopped fresh cilantro
Breaded Goat Cheese
4-ounces goat cheese, sliced into four equal size rounds
1 to 2 Tablespoons
1 large egg, slightly beaten
1 cup panko
Crispy Garlic Potato Wedges
18 ounces (about 2 to 3 medium) baking potatoes with skin, cut in eights lengthwise
3 Tablespoons olive oil
1 ½ Tablespoons finely chopped garlic cloves, divided
1 Tablespoon finely grated lemon zest
2 Tablespoons finely chopped fresh parsley
¾ teaspoon Kosher salt
½ teaspoon ground black pepper
Crispy Goat-Cheese Burger
1 teaspoon Montreal steak seasoning
1/8 teaspoon seasoned salt
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
1 ¼ pound 80/20 ground beef
2 Tablespoons iced water
¼ cup butter
4 brioche buns
Eggs, Gluten, Milk, Soy, Wheat
To Prepare Pickled Red Onions:
Place vinegar, water, and sugar in a saucepan. Bring to a boil to make the pickling liquid. Note: When making small batches, boil water in a kettle. Combine boiling water with vinegar and sugar. Stir until sugar dissolves. Place onions in a stainless steel mixing bowl or a mason jar. Pour hot pickling liquid over onions, ensuring that onions are well coated. Cover and place in the refrigerator overnight to marinate. Drain and discard excess marinade when ready to serve.
To Prepare Honey Sriracha Spread:
In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Prepare Breaded Goat Cheese:
Cut goat cheese into 1-ounce circles. Gently press them down. Gently coat the cheese with flour on both sides. Dip cheese in egg and coat both sides with egg. Gently press panko onto the cheese, coat evenly, and seal the cheese in panko. Repeat steps three and four with a second coat of egg wash and panko. Place breaded goat cheese into a preheated 350 degree Fahrenheit deep fryer. Cook until golden brown. Remove and drain well. Note: Discard any leftover flour, egg and panko once finished breading goat cheese.
To Prepare Crispy Garlic Potato Wedges:
Spray a parchment-lined sheet tray with non-stick cooking spray. Combine potato wedges, oil, and 1 Tablespoon finely chopped garlic. Toss to coat evenly. Arrange wedges, skin side down, in a single layer on the tray. Do not overcrowd. Roast in a preheated 425 degree Fahrenheit oven for 30 minutes or until golden brown. Remove from heat. Combine lemon zest, parsley, ½ Tablespoon finely chopped garlic, salt, and pepper. Mix well. Sprinkle over potatoes while still on the sheet tray. Divide into four portions. Serve warm.
To Prepare Crispy Goat-Cheese Burger:
Combine Montreal steak seasoning, seasoned salt, granulated garlic and onion, ground beef, and iced water in a mixing bowl until well blended. Divide mixture into four equal size balls. By hand or using a patty press, shape each portion into a 4 ½- inch diameter patty. Cook patties on a grill or grill pan until juices run clear. Spread 1/2 Tablespoon butter on the bottom and top of each brioche bun and toast until lightly golden. Spread 1 Tablespoon honey sriracha on the bottom of each bun. In order, top the bottom of the bun with:
– 1 cooked burger patty
– 2 Tablespoons pickled onions
– 1 piece of breaded goat cheese.
Close burger with the top of the bun. Place the burger on a serving plate with one portion of potato wedges on the side. Enjoy immediately!