Crispy Goat Cheese Burger and Garlic Potato Wedges

Recipe by Kaylyn "KK" Ruiz, Sodexo retail manager

Love the amazing food you can regularly find at the 1828 Café? Now you can make one of Kaylyn “KK” Ruiz’s favorite recipes - the crispy goat cheese burger and garlic potato wedges. This hand-pressed burger is served on a brioche bun and is accompanied by a medley of deliciousness, including a honey sriracha spread, pickled red onions, and breaded goat cheese. 

 

 

 

To prepare the Burger:

Hand press 1/3 lb. of ground beef into a burger patty. Heat a griddle to 350 degrees with oil. Place the patty on the hot grill, and season with salt, pepper, and garlic. Cook on both sides. Remove from heat when the internal temperature reaches 165 degrees.

 

To prepare the honey sriracha spread:

• 1 tablespoon of mayonnaise
• 5/8 teaspoon of honey
• 1/3 teaspoon of sriracha sauce
• 1/3 teaspoon of lime juice
• 1 pinch of minced cilantro 

In a mixing bowl, combine all ingredients. Hold in fridge at 40 degrees.

 

To prepare the pickled red onions:

• 1 ½ tablespoons of apple cider vinegar
• 1 ¼ teaspoons of water
• 7/8 teaspoon of sugar
• 1 1/8 oz. of red onion, julienned

Place vinegar, water, and sugar in a saucepan. Bring to a boil to make marinade. Place onions in a stainless-steel mixing bowl. Pour marinade over onions, ensuring they are submerged. Cool quickly to an internal temperature of 40 degrees.

Cover and hold overnight in refrigerator. Drain and discard excess marinade.

 

To prepare the breaded goat cheese:

• 2 oz. of goat cheese
• 2 teaspoons of all-purpose flour
• 1 oz. eggs, scrambled
• 2 oz. of Panko breadcrumbs

Cut goat cheese into 1-oz. circles. Gently press down. Gently coat goat cheese with flour on both sides, then dip the cheese in egg and coat both sides with egg. Gently press breadcrumbs onto cheese, coat evenly, and seal cheese in breadcrumbs. Repeat steps 3 and 4 with a second coat of egg and breadcrumbs. Hold in fridge. As needed, place breaded goat cheese in a 350-degree deep fryer. Cook until golden brown.

 

To prepare the garlic potato wedges:

• 4-5 russet potatoes cut into wedges
• 1 tablespoon of olive oil
• 3 oz. of fresh and peeled minced garlic
• 1/8 oz. of lemon zest
• 1/8 oz. of minced parsley
• Pinch of salt
• Pinch of pepper

Spray parchment-lined sheet pan with non-stick cooking spray. Combine wedges, oil, and 1.5 oz. of garlic, then toss to evenly coat. Arrange wedges, skin side down, in a single layer on sheet pans. Roast in preheated 400-degree oven for 30 minutes or until golden brown. Combine lemon rind, parsley, 1.5 oz. of garlic, salt, pepper. Mix well. Spread over potatoes while still on roasting pans. Using a spatula, carefully transfer potatoes to serve. 

 

To assemble the meal:

• 1 burger patty
• 2 tablespoons of pickled onions
• 1 breaded goat cheese

Cook burger as instructed. Spread butter on both buns and toast on grill. Spread 1 tablespoon of the honey sriracha spread on the heel of the bun. Top with crown of bun. Serve with potato wedges.