Grilled Beef Burgers with Goat Cheese, Arugula and Galloping Cows Wild Blueberry Pepper Jelly
Serves 4
These tasty burgers are perfect as an easy mid-week meal or for a weekend Bar-B-Que. The fruity sweetness of our Wild Blueberry Pepper Jelly paired with the tanginess of the goat cheese and peppery arugula take this ordinary beef burger to the next level.
INGREDIENTS
4 good quality beef burgers
4 brioche buns
4 Tbs mayonnaise, used separately
4 Tbs Galloping Cows Wild Blueberry Pepper Jelly, used separately
4 Tbs goat cheese
½ cup baby arugula
PREPARATION
Step 1
Grill beef burgers according to instructions from your local butcher or on the package. 160 degrees on a meat thermometer for medium-rare.
Step 2
If not already, slice brioche buns in half and layout on your counter. Spread 1 tablespoon of mayonnaise on the top of each burger bun. Follow with 1 tablespoon on Galloping Cows Wild Blueberry Pepper Jelly on the bottom half of each bun.
Step 3
Place one cooked burger on the bottom half of each bun. Top with 1 tablespoon of goat cheese, a handful of arugula and cover with top bun.
These tasty burgers are perfect as an easy mid-week meal or for a weekend Bar-B-Que. The fruity sweetness of our Wild Blueberry Pepper Jelly paired with the tanginess of the goat cheese and peppery arugula take this ordinary beef burger to the next level.
INGREDIENTS
4 good quality beef burgers
4 brioche buns
4 Tbs mayonnaise, used separately
4 Tbs Galloping Cows Wild Blueberry Pepper Jelly, used separately
4 Tbs goat cheese
½ cup baby arugula
PREPARATION
Step 1
Grill beef burgers according to instructions from your local butcher or on the package. 160 degrees on a meat thermometer for medium-rare.
Step 2
If not already, slice brioche buns in half and layout on your counter. Spread 1 tablespoon of mayonnaise on the top of each burger bun. Follow with 1 tablespoon on Galloping Cows Wild Blueberry Pepper Jelly on the bottom half of each bun.
Step 3
Place one cooked burger on the bottom half of each bun. Top with 1 tablespoon of goat cheese, a handful of arugula and cover with top bun.