Steakhouse Pub Burger with Fried Goat Cheese


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Steakhouse Pub Burger with Fried Goat Cheese

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    Imagine how jealous the neighbor will be when they smell what you got cookin'! These Steakhouse Pub Burgers with Fried Goat Cheese are restaurant quality and over-the-top decadent. All your friends will be fighting for an invite to your next cookout!

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    Servings and Ingredients

    Serves 4
    2 Hy-Vee large eggs
    1 ¼ c. Hy-Vee Italian seasoned panko bread crumbs
    2 (4-oz. each) pkgs. Soirée original goat cheese
    2 tbsp. Hy-Vee vegetable oil
    4 (8-oz.) Hy-Vee gourmet steakhouse pub burgers
    1 tsp. kosher salt
    1 tsp. Hy-Vee coarse-ground black pepper
    4 Hy-Vee Bakery hamburger buns, split and toasted
    ½ c. maple-bacon onion jam
    1 c. arugula

    Things To Grab

    • Small shallow dish
    • Medium shallow dish
    • Large nonstick skillet


    1. Whisk eggs in small shallow dish; set aside. Place bread crumbs in a medium shallow dish; set aside.

    2. Cut goat cheese into 4 (2-oz.) round pieces. Press each piece into a 2-inch-round patty. Dip goat cheese patties, one at a time, into eggs; shake off excess. Coat with bread crumbs, gently pressing to adhere. Repeat dipping goat cheese patties into beaten eggs and coating with bread crumbs; set aside.

    3. Heat oil in a large nonstick skillet over medium heat. Add breaded goat cheese patties. Cook 3 to 5 minutes or until golden brown, turning halfway through. Drain on paper towels.

    4. Season burgers with salt and black pepper. Cook in the same skillet over medium heat 8 to 10 minutes or until burgers reach 165 degrees, turning once halfway through.

    5. Top bun bottoms with burgers, bacon jam, fried goat cheese, arugula, and bun tops.

    Nutrition facts


    1110 Calories per serving

    Amounts Per Serving

    • Total Fat: 60g
    • Cholesterol: 305mg
    • Sodium: 1590mg
    • Total Carbohydrates: 69g
    • Protein: 69g

    Daily Values

    Iron 50%
    Calcium 15%
    Vitamin D 6%
    Potassium 20%

    Recipe Source:

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