Chuck Roast Chuck Burger

Nearly every week, I braise or slow cook a chuck roast. Why? It feed’s my entire family for at least 2-3 meals and by simply changing the braising liquids and seasoning - you could end up with hundreds of different dinner ideas.
It fills your kitchen up with wonderful aromas, and while it cooks, allows you to be a dad, be a husband, mow the lawn, watch a movie, etc. Leftovers, a whole other topic on it’s own, could also be froze and warmed up a few weeks down the road for a quick weeknight meal.

This burger could not be more simple. I had leftover chuck roast and a traditional pot roast gravy (blog post on that soon to come), and after heating it up and mixing it up with the gravy, spooned it over a deliciously well seasoned chuck patty that I grilled up on my flattop. (You can use any beef you want here - i just had access to ground chuck.) At a local shop, I found these beautiful sesame seed buns along with some quark cheese. I had never heard of quark cheese before, but it’s a soft spreadable white cheese. I’d compare it to a goat cheese, but far less tangy. So simple, so tasty! The world is your oyster - if there is a cheese you think would be great, use it! Dairy-Free? Come on, it would be just as tasty.