Pimento Goat Cheese Juicy Lucys
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Cook time: 
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Serves: 4 burgers
Beef patties are stuffed with pimento goat cheese, topped with caramelized onions, slow-roasted tomatoes, bacon and peppery arugula.
  • 6 roma tomatoes, cut into ½ inch slices
  • 2 teaspoons olive oil
  • 1 pound ground beef
  • 1¼ teaspoons salt, divided
  • 2 tablespoons worcestshire sauce
  • 5 ounces goat cheese
  • 3 heaping tablespoons chopped roasted red peppers or pimentos
  • ½ teaspoon garlic powder
  • 1 medium onion, thinly sliced
  • 1 tablespoon butter
  • 8 slices bacon, cooked
  • 1 cup arugula
  1. Preheat oven to 325 degrees. Toss tomatoes with olive oil. Sprinkle with a little bit of salt and pepper. Place on a baking sheet lined with parchment paper. Roast until shriveled and caramelized, about 40 minutes.
  2. In a medium bowl, add ground beef, 1 teaspoon salt, and worcestshire sauce. Use your hands to gently combine. Form into 8 balls. Press into patties.
  3. In the bottom of a food processor, add goat cheese, pimentos, ¼ teaspoon salt, and garlic powder. Pulse until peppers are mostly pureed, but still have a few chunks. Season to taste with salt and pepper. Use a tablespoon or small ice cream scoop to form cheese into heaping tablespoon balls. Place on a plate or piece of parchment paper. Freeze until firm, about 20 minutes.
  4. In a small skillet, add butte. Heat to a medium-low, and add onions. Season with salt and pepper. Cook until caramelized, stirring frequently, it should take about 20 minutes.
  5. Place each ball in the middle of one patty, top with another and enclose it around the cheese. Slightly flatten. Grill burgers until medium, about 2-3 minutes per side.
  6. Top with tomatoes, onions, bacon, and a handful of arugula.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/pimento-goat-cheese-juicy-lucys-roasted-tomatoes-bacon-carmelized-onions/