Bell Pepper Goat Cheese Stuffed Hamburger

Bell Pepper, Sweet Onion and Herbed Goat Cheese Stuffed Hamburger

with Serrano Garlic Aioli

Burger Patty

1 lb. Hamburger (Ground Beef)  85-15

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. paprika
2 tsp. Worcestershire sauce

Handful of fresh parsley leaves, julienned

Mix well in a small bowl with your hands (you can use rubber gloves if you'd like)

FOR THE SKILLET-1/4 stick of butter, salted

Filling

1/2 Red Bell Pepper, diced

1/3 Sweet Onion, diced

1 package Goat Cheese ( I used dill and garlic)

Mix well in a separate small bowl

 1 package whole wheat hamburger buns

1 beefsteak tomato, sliced
Sliced gouda cheese

Aioli

1/3 Serrano pepper, seeded and cleaned
1/3 cup olive oil mayonnaise
3 Tbs. stone ground mustard
Handful of greens(I used a Mache blend-arugula or spinach work too)
1 clove garlic, peeled
I threw in a tablespoon of the leftover filling too
 Blend all together in a food processor until smooth

** ADD A FEW SLICES OF MAPLE BACON FOR EXTRA AWESOME DELICIOUSNESS**

Grab a plate for the raw patties

Take an egg sized ball of the mixture and work into a flat shape with a small bowl or divot in the middle. Spoon a heaping spoonful into the divot of the burger. (Be careful not to touch the spoon to the raw meat and save the filling leftovers). Take another egg sized ball of ground beef and cover the top of the filling working the meat into a patty shape and covering all the filling and making sure the edges are sealed. Place the patties on the designated raw meat plate. 

**You can cover these, refrigerate and cook within 24 hours too**

Preheat oven to 350 degrees.
Place buns in oven allowing to toast for 5-7 minutes

Preheat a large skillet pan on medium-high heat. Once hot, add butter and allow to melt and coat the surface of the skillet.  Place burgers in the skillet and cover for 6 minutes, carefully flip the burgers and cover again for another 6-9 minutes(9 min=well done). Add slice of gouda with 3 minutes left to cook.
Remove patties from the pan and place on a clean plate.
Slather both sides of the bun with the aioli, place burger on bottom bun, top with optional bacon, tomato and the top bun. Smoosh down and enjoy!
 LEFTOVERS RECYCLED
For the extra filling I peeled some zucchini noodles and heated them in a bowl with the leftover filling for a yummy, healthy lunch the next day. You could also mix it with eggs and do a yummy scramble for breakfast