This post is sponsored by Sprouts. Thank you for supporting the brands that support A Savory Feast!
Cookout season is here! Fire up the grill and try these Goat Cheese and Herb Burgers with Homemade Focaccia Buns. A flavorful burger topped with herb-infused goat cheese and arugula, served on a homemade focaccia bun.
A couple weeks ago I got the chance to check out the new Sprouts location in my hometown. Today, I’m excited to be working with them to bring you this yummy burger recipe as a part of their #MyBestBurger challenge (be sure to vote for my recipe!).
This burger starts with fresh ground beef from the Sprouts’ meat counter (more about that in a sec!). I also grabbed some goat cheese and arugula while I was shopping there.
To really take this burger to the next level, I made homemade, from-scratch focaccia to use as the bun! This adds so much flavor and texture to this dish. It definitely takes more time and effort, but it’s so worth it! If you need to make these in a hurry, though, you can use store-bought focaccia or your favorite burger bun.
One of the things I love about Sprouts is their selection of fresh, never frozen meats. They offer many of the qualities I’m looking for such as grass-fed and no antibiotics. And it tastes so good! It’s the quality of meat you would get at a steakhouse or fine restaurant, but much more affordable.
I definitely noticed a big difference in the quality of these burgers as compared to using ground beef bought elsewhere. This burger tasted so fresh and flavorful.
Want to know my secret for making the best burgers, the easy way? I put the ground beef into the bowl of my stand mixer, add in the spices and use a slow speed to mix it all together. No more getting my hands messy trying to mix it up, and all the spices get mixed evenly throughout the meat.
Once you’ve got that ready, form the patties and light up the grill! These burgers also turn out great cooked in a skillet on the stovetop.
Just look at that juicy, delicious burger! Top it with some fresh arugula and goat cheese for additional flavor.
For an easy side dish, grab some frozen french fries or sweet potato fries to serve with your burgers.
Doesn’t this recipe make you want to invite some friends over for a cookout this weekend?
Vote for this burger in the #MyBestBurger Challenge!
Help me win the challenge by voting for this Goat Cheese and Herb Burger! It only takes a minute to vote, and I’ll love you forever. Thanks for your support!
- 4 1/4 cups flour
- 2 tsp salt
- 3 tsp fast action yeast
- 1/4 cup olive oil (plus more for drizzling)
- 1 1/2 cups lukewarm water
- Cornmeal for dusting
- Fresh rosemary, dried oregano and sea salt
- 1.5 lbs ground beef
- Salt, pepper, garlic powder, onion powder, oregano
- 1 egg
- 4 oz goat cheese (I used one with garlic and herbs. If your store doesn't carry that, you can add oregano and garlic powder to plain goat cheese)
- 1 cup fresh arugula
- Place the flour in the bowl of a stand mixer. Add the salt to one side of the bowl and the yeast to the other. Pour in the olive oil and 1 cup of the water. Mix, adding the rest of the water gradually. This should form a wet, sticky dough.
- Use the kneading attachment for your stand mixer to knead the dough for 5-10 minutes or until the surface is smooth and the dough is elastic. If you don't have a kneading attachment, oil a surface and knead the dough by hand.
- Oil a rectangular pan (I used my glass 9x13 pyrex pan, you can use a bowl if necessary but it is easier to get the dough into a rectangle shape at this point). Stretch the dough out into a rectangle and place in the oiled pan. Cover and let rise in a warm room for 1 hour.
- Line a baking sheet with parchment paper and sprinkle it with cornmeal and sea salt. Tip the dough out onto the baking sheet. Stretch it out to about a 9x15 inch rectangle. Sprinkle the top with more cornmeal and sea salt. Loosely cover with cling wrap and let rise for 1 hour in a warm room or until the dough has doubled in size.
- Preheat oven to 425 F.
- Poke shallow dimples into the dough using your finger. Drizzle with olive oil and sprinkle with fresh rosemary and dried oregano.
- Bake for 15-20 minutes or until golden brown. Cut into squares and then cut each square in half so that you have a top and bottom bun.
- Take the goat cheese out of the refrigerator when you begin to make the burgers so that it will be soft and easy to spread when you are ready to eat.
- Mix together the ground beef, spices and egg. Form into patties (it should make 4-5).
- Grill or cook in a skillet according to your desired done-ness. If grilling, I recommend heating the grill to medium high and grilling for about 5 minutes on each side or until the burgers are done to your preference. If cooking in a skillet, add 2 tablespoons of butter to the pan and heat to medium high. Cook for 5 minutes on each side or until done to your preference.
- To assemble each burger, place a patty on the bun. Spread the top bun with goat cheese and add arugula on top of the patty. Enjoy!
If you don't have the time to make your own focaccia buns, you can use store bought focaccia or substitute another type of store bought bun.