I decided to stuff my pork burgers tonight with a bit of goat cheese. It was quite tasty; so much so that my mind was reeling with other ideas for stuffing; blue cheese, cheddar, bacon, jalapeno to name a few.
1 pound ground pork
4 o.z. soft goat cheese or any kind of cheese
salt and pepper and a bit of cayenne if desired
Take about 1/8 pound of the pork and make a thin patty. Crumble about 1 o.z. of the goat cheese on top.
Top with another 1/8 pound of pork.
Cook as desired. I went with a skillet tonight as it was dark and cold out; it took about 12 – 15 minutes over medium heat. A grill would work nicely too.
I decided to make a Portobello burger today; something I’d never tried but it just sounded delicious. My original intent was to grill them but I got busy and then had to hurry so this skillet version worked wonderfully. Just about 5 minutes cook time was all it took. Charles loved the Brie Cheese and its earthy flavor I liked it too, but I must confess I put cheddar on my second one. I used the little slider buns the local grocery sells and the size was perfect.
Portobello Mushroom Burgers
2 medium Portobello mushrooms
2 teaspoons butter or olive oil
1/4 small onion
salt, pepper, garlic powder
4 small / slider buns
In medium skillet melt butter. Slice mushrooms in half horizontally.
Place each mushroom half in skillet. Season with salt, pepper, and garlic powder if desired. Cook 3 minutes; flip over add onion slices to skillet. Continue cooking about 2 more minutes or until mushroom is desired tenderness. Flip mushrooms over and top with Brie slices. Serve on buns with lettuce and tomato or your favorite toppings.