I can’t believe that Memorial Day is coming up this weekend!!!
I am so looking forward to hanging out with my family. The 3 day weekend is going to be really enjoyed. Of course, it makes the preceding and following weeks crazy, but so worth the extra hustle to enjoy 3 days off in a row.
We don’t have any real plans at this point but I’m sure we’ll figure something out that will be great. I am hoping to get out to explore Tampa a bit more, and hopefully get to the beach as well.
I decided on making this burger while I was doing my last Whole30, so I then spent the rest of the time dreaming about this burger. The ciabatta… oh my! The goat cheese… yes please! The roasted tomatoes… bliss. All of it is so good.
I take making burgers seriously since we don’t eat them often so when we do they better be dang good!
I came across some really good grass-fed ground beef so I decided on just simply seasoning the meat with salt and pepper so the quality of the meat was not over powered by a lot of seasoning. I definitely love to load up burgers but there are times when you just have to keep things simple.
The rest of it was really simple as well, some cheese, tomatoes, lettuce, and onion. I just changed the delivery of them a bit.
I decided on the goat cheese and then went from there. I thought that the roasted Tomatoes would go great with it because of their robust flavor and the texture. Then just
I am to thankful that the amazing Kita has organized Burger Month again to celebrate National Burger Month. She is such a rock start for organizing everyone and putting together this awesome blogging event. Plus, she put together the best grilling giveaway as well.
Be sure to make this burger and enter the GIVEAWAY!!!!
The Mega Goat Cheese and Slow Roasted Tomato Topped Burger
Makes 3 Burgers
- 1 pound of ground beef, 75%/15%
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pints of grape tomatoes
- 2 Tablespoons olive oil
- 4 ounces goat cheese
- 3 ciabatta rolls
- lettuce (I used Boston Bib)
- fried onion petals
- Place the meat in a large bowl and sprinkle the salt and pepper evenly over the meat. Mix gently to combine. Divide into 3 equal balls. Press the patties out so they are at least as large at the ciabatta rolls. Cover and put in the refrigerator.
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil or parchment. Arrange the tomatoes on the pan and then gently coat with olive oil. Bake for at least 1 hour and a half.
- Remove the burger meat from the refrigerator 30 minutes prior to cooking Grill or cook in a cast iron skillet until desired doneness.
- Toast the sliced ciabatta rolls until they are just golden and crunchy.
- Layer the lettuce, burger, goat cheese, slow roasted tomatoes, and then the fried onion petals on the bottom half of the bun. Top with the top of the bun and then enjoy!