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Thyme for Cooking, the Blog

Burgers Stuffed with Chevre Pasta with Cannellini Sauce

Cooking time:  25 minutes for menu Cooking schedule: see below for "menu"  instructions

    Not quite summer cooking, we still don't have the barbecue grill out, but burgers are good pan-fried as well. We're using up the leftover goat cheese, white beans and spinach from Sunday night in this meal. Clean out the fridge!

Chevre Stuffed Burgers                                               Time: 25 minutes

8 - 12oz ground beef (250 - 350 gr mince)  how much you use just depends on your appetite.
1/3 box chevre (goat cheese)   (the little cartons of creamy goat cheese, 5 oz (150 gr)
                                                  Chavrie in U.S. Chevraux in France)
1/2 tsp dried basil
1/4 tsp garlic powder
1 tbs breadcrumbs
1 tbs oil

In a small bowl mix basil, breadcrumbs, garlic and chevre.   Make 4 patties of the beef.  Spread half of the goat cheese/crumb mix on each of 2 patties, spreading to within 1/3" (1cm) of the edge.  Place remaining 2 patties on top.  Work edges to seal.  Heat oil in nonstick skillet.  Add patties and fry, 5 - 8 minutes per side, depending on thickness.  Remove and serve. 

Pasta with Cannellini Sauce                                            Time: 25 minutes
    White beans make a wonderful creamy sauce, without the cream and lots of cheese. I also use this with filled pasta (ravioli) in which case, I leave out the cheese in the sauce. 

1 cup bite-size pasta, penne, rigatoni
7 - 8 oz (220 - 250gr) white beans 
1 shallot or 1/2 onion (save other half for tomorrow)
1 clove garlic
1 tbs olive oil
1/4 cup (2oz, 60ml) white wine
1/2 cup (4oz, 125ml) chicken stock
1/2 cup (2oz, 60gr) shredded cheese
2 oz fresh spinach
1/2 tsp thyme

Cook pasta according to package directions.  Chop shallot/onion; mince garlic.  Cut spinach into thin strips.  Heat oil in a medium saucepan.  Add shallot and garlic and sauté until tender.  Drain and rinse beans.  Add beans, wine and chicken stock.  Bring to a boil and simmer 5 minutes.  Remove and purée in blender or with immersion blender.  Return to heat, stir in thyme and bring to a simmer.  When pasta is ready, Remove sauce from heat.  Stir in cheese and spinach, pour over pasta and serve.

                                                                                               top of page

Cooking Schedule: 25 minutes Assemble all ingredients and utensils Put water on high heat for pasta Mix crumbs, chevre, herbs and garlic Make patties Spread chevre/crumb on 2 patties Top with other two Seal edges Chop shallot or onion Mince garlic Slice spinach Start to cook pasta

Sauté shallot/onion and garlic Start to fry burgers Add beans, wine, stock to onion, simmer Turn burgers Purée sauce for pasta Return sauce to heat, add thyme Drain pasta Add cheese and spinach to sauce Pour over pasta, toss well and serve Remove burgers Serve all and eat

 

 

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