Tastier with cheese
Cheese makes just about anything tastier. These two garlic-herb infused recipes caught my eye, and after I adjusted them, they made my taste buds very happy. Italian Mozzarella Burger with Kalamata Olive Mayo and Roasted Vegetables with Garlic-Herb Goat Cheese will amaze your dinner friends.
Italian Mozzarella Burger
Ingredients
3/4 cup grated Parmesan cheese
1/3 cup finely chopped sweet onion
1/2 cup chopped fresh parsley
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1 1/2 pounds lean ground beef
1/2 pound Italian sweet sausage
8 ounces fresh mozzarella cheese
6 ciabatta rolls split
1 jar of water-packed roasted red peppers
12 fresh basil leaves
Kalamata Olive Mayo
Ingredients
1 cup mayonnaise
1/2 cup finely chopped kalamata olives
1/2 teaspoon garlic powder
1 tablespoon fresh chopped parsley
Salt and pepper to taste
Mix ingredients in a small bowl to make the mayo, and set aside until ready to use.
In a large bowl, combine garlic, Parmesan cheese, onion, parsley, salt and pepper. Add ground beef and Italian sausage. Combine very lightly with a fork until well-mixed. Divide meat mixture into six portions and form patties. Grill over medium-high heat until an instant-read thermometer registers 160 degrees internally. Open ciabatta rolls and brush with olive oil. Slice mozzarella into six slices and place one slice on one half of each bun. Place under broiler until cheese starts to melt.
Remove rolls from broiler and top cheese with a burger, a couple of basil leaves and roasted red pepper pieces. Spread mayo on top bun and put the bun on top.
Roasted Vegetables with Garlic-Herb Goat Cheese
Makes: 6 to 8 servings
Ingredients
1 pound asparagus spears
1 pound fresh green beans, trimmed
2 large carrots, peeled and cut into sticks
1 small red onion, cut into thin wedges
3 tablespoons olive oil
2 cloves garlic, very thinly sliced
1 small roll of garlic-herb goat cheese
Preheat oven to 400 degrees. Line a large baking pan with foil. Snap off and discard woody bases from asparagus. Place all vegetables in the baking pan. Drizzle with oil, garlic, salt and pepper. Roast about 20 minutes, turning once halfway through roasting. Transfer vegetables to serving platter; immediately top with pieces of the goat cheese. Loosely cover the platter with foil; let stand about 5 minutes until cheese softens. Serve immediately.