7 Best Cheeses To Use On Burgers

The foundation of any good burger is, of course, the patty itself.   Be sure to start with Harter House, always ground fresh in-house, Ground Beef, Ground Chuck, Ground Round, Boston Burger or Bacon Burger.
Whether you like your slab of meat completely well done, or so rare it's still mooing, a boring ol' burger becomes gourmet when you dress it with the right accessories.

The seven best cheeses to use if you want to take your burger to the next level of perfection is,
1. Cheddar
2. Blue Cheese
3. Gouda
4. Goat Cheese
5. Pepper Jack
6. Swiss
7. Brie


1. Cheddar
Candied Bacon Maple Cheddar Burger

Topped with caramelized onions, homemade maple barbecue sauce and candied bacon, these burgers are totally irresistible!

2. Blue Cheese

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions.

This burger is what all burgers should be, over the top awesomeness. I know that is saying A LOT, but this burger is extra special.  I think this may be my favorite meal. Like maybe ever?

I'm kind of a red meat loving freak though.

3. Gouda

Coffee Crusted Mushroom Gouda Burger

Whether in its smoked or regular form, this Dutch variety of cheese will produce a burger that's so delectable, it'll make your eyes roll to the back of your head.  This burger showcases Gouda with an award-winning coffee-crusted cheeseburger topped with almonds and mushrooms.

4. Goat Cheese

Red Wine Burgers with Mushrooms, Goat Cheese and a Tomato Salad

Goat cheese is creamy, tangy, spreadable, and pairs well with anything. This luxurious cheeseburger  uses red wine and mushrooms to create a masterpiece fit for a king.

5. Pepper Jack

Southwest Burgers with Pepper Jack Cheese and Avocado Salsa

Give your burger a kick with this southwest-style recipe. This cheese is suitable for anyone who appreciates a little zest and mild heat.

6. Swiss

Cuban Burgers

The Swiss sure know how to do their fondues, so it makes sense to top a burger with the same stuff that you use in ooey gooey dipping heaven.  This Cuban burger really highlights the light and pleasant cheese.

7. Brie

Bacon and Brie Burger with Spicy Peach Caramelized Onions

The best was saved for last, because there is no greater cheese topping — or patty stuffing — than brie. More burger joints should feature this creamy cheese on their menus, because patrons would definitely be coming back for more, and this spicy peach caramelized onion brie cheeseburger is all the proof you need.

I hope this gives you some inspiration to add some variety to your regular old burgers.  Enjoy

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

This is one of my favorite appetizers to serve my guests.

Ingredients

½ baguette, cut into ¼-inch slices (you should have about 25 slices)

4 tablespoons extra virgin olive oil, divided

5 cloves garlic, divided

2 8-ounce pieces beef tenderloin

Salt

Fresh ground pepper

1/3 cup pesto of your choice

For the Whipped Goat Cheese:

4 ounces cream cheese, softened

4 ounces goat cheese, softened

2 tablespoons extra virgin olive oil

½ teaspoon crushed red pepper flakes

Pinch of salt

Instructions

1. Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 tablespoons of oil for this) and sprinkle with a little salt. Place bread under the broiler for 1-2 minutes on each side until lightly brown.
2. Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper.
3. Heat 2 tablespoons olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain.
4. While the steaks are resting, make the whipped goat cheese.  Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth.
5. Assemble the crostini! Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. Serve immediately.

Preparing your Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto:

Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 tablespoons of oil for this) and sprinkle with a little salt.

Place bread under the broiler for 1-2 minutes on each side until lightly brown. Please pay attention while you do this, peeps, it is scarily easy to burn crostini.

Heat 2 tablespoons olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan.

Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain. (Please don’t skip the resting step!!! You need to let all the beef’s glorious juices redistribute.)

While the steaks are resting, get going on the whipped goat cheese.  Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth.

To assemble your crostini: Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. 

My guests are going to enjoy this appetizer.

This recipe was revised just a bit from this website.

http://domesticate-me.com/beef-tenderloin-crostini-whipped-goat-cheese-pesto/#/

A Passion for Goat Cheese

I've found that there is an enormous variety of topics that can stimulate great online conversations, but none elicit such excited and passionate responses as "cheese"!

You'll find everything you need at Harter House and World Flavors!

Here are several interesting ways to enjoy my favorite - goat cheese:

• Goat cheese and avocado sandwich.
• Mix goat cheese with balsamic vinegar and olive oil for a great salad dressing.
• Make a salad with butter lettuce, goat cheese and small cubes of fresh pineapple with a sweet Vidalia onion dressing.
• Asparagus lasagna with a goat cheese bechamel sauce.
• Make a savory goat cheese frosting for cupcakes.
• Chocolate-hazelnut spread and goat cheese brownies.
• Goat Cheese Truffles: Roll balls of goat cheese in different herbs and spices and serve with crackers
• Enchiladas filled with Sweet corn, green chilies, onion and goat cheese - spiced with cumin, garlic, chili powder & cilantro.
• Devils on Horseback: dates stuffed with goat cheese and wrapped in bacon.
• Goat cheese, Italian white beans, olive oil, fresh flat leaf parsley, sea salt, & cracked pepper and a squeeze of lemon juice.
• Blend goat cheese with the fruit curd of your choice; spread between two waffle cookies & freeze for an hour. Best ice cream sandwich ever.
• Phyllo dough spread with pesto, goat cheese, sundried tomatoes and pine nuts; rolled, sliced and then baked. YUM!
• Lamb chops topped with goat cheese, rosemary, and white wine sauce.
• Goat cheese, strawberries and mint pesto on pizza dough - grill it!
• Add goat cheese to sweet pea risotto and finish with fresh thyme.
• Stuff goat cheese under the skin of a chicken breast and bake in the oven.
• Top homemade pizza dough with olive oil, goat cheese, fresh thyme and caramelized onion; top with a sprinkle of good sea salt.
• Rosemary and goat cheese bread pudding.
• Boil a cut-up head of cauliflower. Drain and beat with an electric beater. Add goat cheese, mayonnaise, butter salt & pepper.
• Goat cheese and scallion scones.
• Semi-hard goat cheese bechamel macaroni & cheese with shaved truffles (or morels) topped with crispy bacon.
• Mix goat cheese with colatura (anchovy sauce) and stuff into halved peppadew peppers; broil until cheese is lightly browned.
• Tomatoes, goat cheese, olive oil, balsamic vinegar, fresh basil, pine nuts!

Roasted Vegetables and Goat Cheese Fillo Tart

 




I found this recipe and I was excited because
I am focusing on adding more vegetables to savory dishes. 

I made it and it was a big hit!








6 cups of seasonal vegetables (cut into 1 inch diced pieces)

eggplant, mushrooms, zucchini, summer squash, and peppers

1 whole garlic bulb
2 Tbl. olive oil
9 sheets fillo pastry
1-2 Tbl tomato paste
4 oz. Goat Cheese

Put the prepared vegetables into a roasting dish, slice the top off of the garlic bulb and put it in the pan with the vegetables. Drizzle with olive oil and roast for around 30-35 minutes or until vegetables are tender.

Put the vegetables aside to cool.  Meanwhile prepare the pastry.

Lay the sheet of fillo pastry on the counter, brush sparingly with oil and put another sheet on top.  Brush that sheet with oil and finish with a third sheet of pastry.  Grease an ovenproof dish big enough to hold all the cooked vegetables and line it with the fillo pastry.

Mix the tomato paste with 1 Tbl of boiling water then brush it over the base of the pastry.  Put the cooled vegetables and chunks of goat cheese into the filo lined dish.  Squeeze the roasted garlic forcing the pulp from the skin, then mix this into the vegetables and goat cheese.  You can drizzle a little more tomato paste if you like.

Lay out the remaining pastry sheets and brush each sparingly with oil.  Cut each piece in half and crumble them up, putting them on top of the tart to cover the vegetables.  Bake at 350 F for 15-20 minutes or until the pastry is crisp and golden.  Serve with salad.

Remember, you will find everything you need to make this savory dish at Harter House and Harter House World Flavors.

                    ENJOY!