Mustard Burgers with Crispy Fried Goat Cheese + Apricot Onion Jam

Grilling season is officially here! I set out to make a super simple burger, but ended up making the most extra but delicious burger ever! This burger is seasoned with a delicious mix of two different mustards and Worcestershire sauce, giving it such amazing flavor. It’s layered up with mayo, fresh arugula, a crispy fried goat cheese round, and a tangy and slightly sweet apricot onion jam. The combination of flavors and textures is just perfect. You can find the full recipe + step by step instructions for making you own below!

xoxo

Emily

for 4 burgers

For the Jam:

1 tablespoon butter

1 tablespoon olive oil

1/2 cup diced white onion

1/3 cup apricot jam (I used orange apricot jam)

¼ cup red wine vinegar

Salt and pepper, to taste

For the Burgers:

1 tablespoon Dijon mustard

1 tablespoon coarse-ground mustard

2 teaspoons Worcestershire sauce

Salt and pepper

1 egg

1 lb ground beef

For the Crispy Goat Cheese:

8 oz goat cheese, sliced into 4 equal sections

1/2 cup all-purpose flour

1 large egg, lightly beaten

1 cup Panko breadcrumbs

Salt and pepper

Vegetable oil, for frying

To Dress:

4 rolls/buns, sliced in half and toasted/grilled

mayo

baby arugula

apricot-onion jam

crispy goat cheese rounds

For the Compote:

1. In a skillet on medium heat, melt the butter and oil together.

2. Next add the onions and cook until slightly browned.

3. Add apricot jam and vinegar and stir to combine. Reduce heat to low and cook for 10-15 more minutes until the jam starts to thicken up.

4. Season with a pinch of salt and pepper then set aside to cool.

For the Burgers:

1. Whisk together the mustards and Worcestershire with salt and pepper in a mixing bowl.

2. Add the beef and 1 egg and mix all ingredients until well combined.

3. Form the mixture into 4 burgers patties making a small divot in the center.

4. Place on the hot grill and cook for 4-5 minutes per side (depending on how done you like your burgers).

For the Crispy Goat Cheese:

1. Use your hand to form the slices of goat cheese into rounds about 1/4 inch thick.

2. Place flour in one bowl, egg in another, and breadcrumbs in another (3 bowls total) and season all three bowls with salt and pepper.

3. Dip each goat cheese round into each bowl starting with flour, then egg, then panko (pressing panko into the cheese). Make sure it gets completely covered by each ingredient before moving on to the next. Repeat. Each goat cheese round should go through the 3 bowls twice,

4. Add 2-3 tablespoons of olive oil to a small skillet and place on medium heat.

5. Wait until the oil is super hot and shimmering, then gently add the breaded cheese to the pan, one or two pieces at a time. Cook for 1-2 minutes per side, or until the breadcrumbs are golden brown.

6. Transfer the fried rounds to a paper-towel lined plate and sprinkle immediately with a tiny bit of salt.

7. Serve these warm ,so prepare them just as the burgers are finishing or after the burgers are grilled.

To Assemble:

I toasted my rolls on the grill while grilling my burgers. Spread the bottom of each roll with a little bit of mayo and then top with a small handful of the arugula. Next add the burger and then top with the crispy goat cheese. Finally add a scoop of the apricot onion jam to the top and sandwich with the other half of the roll.