Milk & Honey Burgers

How we make it.

*serves 4*

1 pound ground chuck
4 ounces goat cheese
Honey drizzle
Salt and pepper, to taste

Shape your beef into four quarter pound burgers, salt and pepper to taste and grill to desired doneness, about five minutes per side. When they're about a minute from done, top each burger with a pat of goat cheese and let warm through for another minute. Drizzle with honey and serve hot. Add a bun if you're that kind of guy. Goes great with grilled red onions and shishito peppers.

Why we make it.

Many of us prefer a bunless patty, I know that’s not controversial. But maybe you haven’t yet thought about putting honey on your chuck. I can't blame you for that. That’s just the kind of thing our friend Jake thinks of before anyone else does. He’s the first guy who told me about coconut oil. He’s been scrambling eggs in it for years. If you don’t know him, maybe you’ve seen him around town. Maybe on the course hitting the ball a quarter mile. Or low riding in his GMC to get six beef patties at the Hubbards Lane McDonald’s. Wildcard though he is, he’s usually right about his hot takes. And his hot meals. While you’re spending your summers in Michigan, he’s spending his in Ketosis. Some say he invented redneck calamari. Back to the burgers. Sweet, savory, unctuous, creamy and satisfying, they're one of his many kitchen curveballs. The ideas are weird, but then you realize, great. Covered in melting goat cheese with a sweet hit of honey, there’s something biblical about these burgers. And I like that. That’s why we make them.