This is one of the meals I wasn’t able to make while pregnant since it includes goat cheese. I was so excited to FINALLY put it together, because I love onions and desperately missed soft cheeses!
The onions themselves are chopped up and caramelized in butter over the stove by cooking them slowly at a low heat. I would only chop up one onion next time as I thought there was way too much, and I might slice instead of chop so it’s less messy.
While the onions caramelize, the ground beef is mixed with Italian seasoning, formed into patties, and cooked.
The onion buns are then toasted, and the chevre cheese is smeared over the top half of the bun. The chevre is supposed to be room temperature for easier spreading but I completely forgot to take it out of the fridge in advance, so it was a little chunky. It didn’t affect the flavor though!
Once everything is ready, the burgers are assembled: bottom bun, spring salad mix, burger patty, caramelized onions, top bun smeared with chevre cheese.
Note that buns are listed in the ingredients list twice, but you only need the 4 onion buns (not the additional 4 regular buns listed at the end).
We really liked this! I do love onion (a lot) so maybe I enjoyed it more than others would, but the onion combined with the chevre and Italian seasoning worked together perfectly! I will note that the onions were really messy, though, and fell all over the place while eating.
I was tempted to write “easy” for this one, but caramelizing onions can be tricky and requires quite a bit of patience. I actually didn’t let ours caramelize completely because I was hungry, impatient and thought they were close enough.
You’ll need butter, onions, ground beef, Italian seasoning, onion rolls, chevre cheese, and spring salad mix.