Grill/Barbecue

Goat Cheese and Fig Jam Knife-and-Fork Burger

January 26, 2017
Photo by Kylie Thompson
Author Notes

[email protected]'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

  • Serves 4-5
Ingredients
  • 2 ground hamburger with a fat ratio of 90/10 or 85/15
  • 1 1/2 tablespoons finely minced shallot
  • 3 tablespoons fig jam
  • 2 ounces crumbled goat cheese
  • Salt and black pepper to taste
  • Minced herbs, such as sage, thyme, or parsley leaves, and soft, baby greens for serving
In This Recipe
Directions
  1. Prepare ingredients: Peel and mince the shallot. Preheat the grill — or stove-top grill pan — to medium-high.
  2. In a medium mixing bowl, add salt and pepper to the ground beef and gently hand mix until combined.
  3. In a small mixing bowl, combine the goat cheese, fig jam, and minced shallots.
  4. Complete the other three sections and then freeze the patties for about 15-20 minutes until firm.
  5. Lightly brush each burger with olive oil.
  6. 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.
  7. 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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