Author Notes
Speech@NYU's "Dining with Dysphagia: A Cookbook" is a collection of recipes for people with dypshagia – a disorder that impacts chewing and swallowing.
View all recipes here: https://speech.steinhardt.nyu.edu/dysphagia-cookbook/
Source: https://speech.steinhardt.nyu.edu/ —Kylie Thompson
Ingredients
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2
ground hamburger with a fat ratio of 90/10 or 85/15
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1 1/2 tablespoons
finely minced shallot
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3 tablespoons
fig jam
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2 ounces
crumbled goat cheese
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Salt and black pepper to taste
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Minced herbs, such as sage, thyme, or parsley leaves, and soft, baby greens for serving
Directions
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Prepare ingredients: Peel and mince the shallot. Preheat the grill — or stove-top grill pan — to medium-high.
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In a medium mixing bowl, add salt and pepper to the ground beef and gently hand mix until combined.
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In a small mixing bowl, combine the goat cheese, fig jam, and minced shallots.
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Complete the other three sections and then freeze the patties for about 15-20 minutes until firm.
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Lightly brush each burger with olive oil.
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Grill burgers over high heat for about 7-10 minutes per side until the beef is cooked through with an internal temperature of 160 F.
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Grill burgers over high heat for about 7-10 minutes per side until the beef is cooked through with an internal temperature of 160 F.
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