- Serves: 4 burgers
- 1 package Oliver's Own Rosemary Focaccia
- 4 pack of Oliver's Own Gourmet Burger Patties
- Oliver's Own Roasted Red Pepper Aioli
- Two Rock Valley Aged Goat Cheese, sliced
- Walla Walla Onions, sliced
- Local Beefsteak Tomatoes (from The Patch), sliced
- Sonoma Brinery Pickles
Preheat a large cast iron skillet (or grill) over medium-high heat.
While the skillet is heating, cut the focaccia into burger-sized squares, then slice lengthwise - these will be your burger buns! Remove the burger patties from the package and reshape with your hands so they are slightly larger than your burger bun (they will reduce slightly in size while cooking).
Once the skillet is hot, but not smoking, add the burger patties, salting if desired. Without moving the patties, let them cook for 5 minutes, then flip and top with the Two Rock Valley Aged Goat Cheese and cook for another 4 minutes. Once the burgers are done, remove and let rest. While the burgers rest toast the focaccia slices on your skillet or grill.
To assemble your burgers, spread a good amount of Oliver's Own Roasted Red Pepper Aioli on the cut-side of each piece of focaccia, then add the burger, tomato and onion! Serve with Sonoma Brinery Pickles and a cold can of Oliver's Own Robust Porter.