A Twist on the Classic American Cheese Burger & Fries

Minted Chevre Stuffed Gyro Burger and Parmesan Butternut Squash Fries

I’ve heard many peo­ple say pizza is like sex — even when its bad, you’re still hav­ing pizza. That’s how I feel about burg­ers. And a good burger instantly sends me into culi­nary eupho­ria. One of my favorite burger recipes I’ve devel­oped over the years is a twist on gyros, the slow-cooked spiced Greek meat typ­i­cally served with tzatziki sauce. This burger has been lauded by many friends, includ­ing one who swears it caused her to go into labor (on Labor day of all days!). But tonight I decided to take this burger to the next level, and what bet­ter way than to stuff it with cheese? In addi­tion to twist­ing the clas­sic burger, tonight we also made french fries out of but­ter­nut squash. They were crispy and dusted with Parmesan cheese and totally tasty! Keep read­ing for more pic­tures and the full recipe.

Minted Chèvre Stuffed Gyro Burger

1lb ground beef
1 tsp. onion pow­der
1 tsp. gar­lic pow­der
1 tsp. dried mar­jo­ram
1 tsp. ground rose­mary
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper

1/4 tsp. fresh mint, finely chopped
3oz. chèvre (goat cheese)

Mix all burger ingre­di­ents in a small bowl until herbs and spices are well dis­trib­uted through­out the beef. Divide into six equal por­tions, and form into pat­ties roughly 4″ in diameter.


With a fork, mash the mint into the cheese until it is well dis­trib­uted. Divide into three equal por­tions and form into balls.


Flatten one ball of cheese mix­ture onto a beef patty until flat.


Top with another patty and make sure the edges are sealed. Make a small inden­tion in the cen­ter of the burger with your thumb (this will keep the burger from puff­ing up and form­ing a giant grilled meat­ball). Repeat with remain­ing beef and cheese. Allow burg­ers to rest at room tem­per­a­ture for 10 minutes.


Grill burg­ers over medium-high heat for 6 – 8 min­utes flip­ping once.


Serve on grilled bun with spinach, tomato, sprouts and tzatziki sauce (recipe).


The fries were really easy. Peel and seed a but­ter­nut squash and cut into french fry shapes. Toss in olive oil, salt, pep­per and Parmesan cheese and cook in a 425º F oven for 40 min­utes (or until they brown), flip­ping once. We also had some grilled corn on the cob which was fantastic.


Warning, this next photo is not for the faint of heart and really can be con­sid­ered food porn.


Just look at that melted cheesy good­ness ooz­ing out of that burger! Delicious!

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  1. Posted August 29, 2009 at 10:17 am | Permalink

    Even after being a chef for a good many years I never did this.… Looks delectable.

    • Posted August 29, 2009 at 11:44 am | Permalink

      thanks man! it’s really great.

  2. Lorie
    Posted August 29, 2009 at 8:21 pm | Permalink

    You’re mak­ing this preg­nant woman drool!

  3. Posted August 30, 2009 at 10:05 am | Permalink

    aw, con­grats lorie!

  4. Posted August 31, 2009 at 12:49 pm | Permalink

    BEN – over-the-top!!!
    nice shout-out on the Scene BITES blog, too

  5. Posted August 31, 2009 at 12:53 pm | Permalink

    whoa, thanks for the head’s up, nancy, i had no idea.

  6. Posted September 1, 2009 at 6:58 am | Permalink

    Oh that looks deli­cious. I don’t eat burg­ers very often, but would make me recon­sider :-p

    • Posted September 1, 2009 at 9:20 am | Permalink

      for this one it would totally be worth it.

  7. Mom
    Posted September 8, 2009 at 9:41 pm | Permalink

    I made the but­ter­nut fries for din­ner and they are mmum­m­m­m­mum goooood. Thanks
    they didn’t seem like squash.

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