Rebecca Nielsen's Recipe

Ginger Garlic Brisket Burgers with Herbed Peppadew Cheese

Category: Hamburgers

Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 20 minutes

Ingredients:

1 T olive oil
1 1/4 pounds ground brisket (or ground sirloin)
1 inch fresh ginger (peeled and grated)
3 cloves garlic (grated)
4 scallions (white and light green parts chopped) (save a few for garnish)
2 t dried oregano
1 1/4 t kosher salt
1/2 t freshly ground black pepper
4 ounces of your favorite herbed cheese spread (recommend Alouette brand)
6 brined peppadew peppers (ususally in the olive bar at your good grocery stores) chopped
4 hamburger buns

Preparation:

In a large bowl mix ground beef, ginger, garlic, scallions, oregano, salt and pepper with hands just to combine. Make into 4 patties.

In a fry pan or on a stove top griddle add olive oil and heat. For medium rare cook for 4 minutes on each side.

While burgers are cooking mix cheese with chopped peppadews. When burgers are done, spread each with cheese mixture and top with a few reserved scallions. Serve on good potato sesame seed buns.

Cooks Notes - I fell in love with my local olive bar and was talked into tasting these beautiful round nuggets that are called Peppadew. I can't handle really hot stuff so I was a little skeptical, but not for long. They were sweet, yet had a little kick and the brine was just the right amount of sharp and acidic. Mixing them with the creamy cheese made a perfect marriage. You really don't need anything on the burger except maybe a little mayo and ketchup on the bun. Plus it looks fabulous.