Pork 'n' Goat Cheese Burgers
With Luther's Sheep Dip Marinade
Grill the veggies
- 2 to 4 bamboo skewers,
soaked at least 1 hour
- 2 lb. ground pork, separated
- 8 oz. goat cheese
- 1 medium vidalia onion, peeled and
cut into chunks
- 2 tbsp. olive oil
- 1 tbsp. Bone Dust
- 4 green onions, sliced
- 1 tbsp. Better Butter Burger Seasoning
- ½ cup Luther's Sheep Dip Marinade
Place 1 lb. of your ground pork into the food processor and process until it is smooth. Transfer the meat to a large mixing bowl and add the remaining pork. Cover and refrigerate until it is needed.
Crumble the goat cheese into a bowl and freeze for about 15 minutes.
Preheat your grill to 400°F. Skewer the onion and red pepper. Brush them with the oil. Sprinkle them with Bone Dust and grill them until they’re lightly charred. Remove the pepper and onion from the grill and let them cook before dicing.
Add the green onion and Better Butter Burger Seasoning, mixing until fully incorporated.
Reduce the grill temperature to 350°F Add the frozen goat cheese to the pork and mix well. Divide the pork into 6 portions, forming them into balls, then gently flattening them into patties about ½-inch thick.
Grill them on medium heat for 5 to 6 minutes per side, basting liberally with the Luther’s Sheep Dip, until they’re fully cooked and the cheese is melted and soft.
For added zing, melt extra goat cheese on top and serve with the remaining Sheep Dip for dipping.
Serve with your favourite toppings
Goat's Cheese is a very rich and strong flavoured cheese that pairs well with light and subtle meats like chicken and pork. What a great addition to these amazing and zingy burgers!
These burgers were delicious. The heat from the Luther's Sheep Dip was balanced nicely by the creamy cheese, the pork sings with the sweetness of the grilled vegetables.