“Is that cheese oozing out of that delicious-looking burger?” you ask. Why yes. It is.

Which is reason #1 why you need to make these awesome “Herbaceous Beef Burgers” (recipe courtesy of Rachael Ray). You form the burger — beef with a mix of dill, parsley and chives, around a chunk of creamy goat cheese, so when you bite into the burger all of that melty goodness lies in wait inside. The herbs in the burger give it a great, fresh taste, and I love the unconventional burger toppers of cucumber and radish.

I made these burgers with my “Little Sister” through the Big Brothers Big Sisters program. It’s a pretty simple, straightforward recipe so it’s great for cooking with someone, and she loved the results! The honey mustard sauce is a great finisher.

TW’s Tips

• More than 1/4 pound burgers are too big for me — I used about a pound of meat instead of the recommended pound and a half, which makes the burger look sadly small on the huge kaiser roll, but it’s more than enough for a filling meal.
• I served this with potato salad and fresh corn on the cob from the farmers market — yum!
• Add on tomato or avocado if you want more veggies involved.

Herbaceous Beef Burgers

Ingredients

• 1 1/2 pounds ground beef sirloin
• 1/3 cup finely chopped flat-leaf parsley (a generous handful)
• 1/3 cup finely chopped dill (a generous handful)
• 1/4 cup chopped chives
• 1 tablespoon Worcestershire sauce (eyeball it)
• Salt and pepper
• 1 4 ounce log goat cheese, quartered
• Extra-virgin olive oil (EVOO)
• 1/3 cup sour cream
• 1/4 cup dijon mustard
• 3 tablespoons honey
• 4 crusty whole grain kaiser rolls, split
• 4 leaves green-leaf lettuce
• 1/4 seedless cucumber, thinly sliced
• 4 radishes, thinly sliced
• 4 thin slices red onion

Directions

Preheat a grill or grill pan to medium-high. In a large bowl, combine the beef, parsley, dill, chives and Worcestershire sauce; season with salt and pepper. Divide the mixture into 4 mounds. Press 1 piece of cheese into the center of each mound, then form a patty around the cheese. Drizzle the patties with EVOO and grill for 4 minutes on each side for medium.

Meanwhile, in a small bowl, combine the sour cream, mustard and honey; season with salt and pepper. Layer each roll bottom with lettuce, cucumber, radish, onion and a burger. Spread honey mustard sauce on the cut side of the bun tops and set into place.