Cross Creek Stuffed Burger. Cross Creek Stuffed Burger This is the first new dish created in our new home, it has the great bold flavor of beef with amazing sweet notes with the fig and raspberry balsamic vinaigrette, added with some heat with the our spicy chili aioli, and finally some arugula instead of the run of the mill lettuce. Try with Cross Creek Ranch Wagyu, American Wagyu, or Black Angus ground beef! Try this amazing Sous Vide spin on the traditional Sunday Pot Roast.
Warm a skillet over medium heat and fry bacon until crispy.
Remove to a paper towel-lined plate.
Not your average cheeseburger, this burger is stuffed with caramelized onions and plenty of buttery sharp cheddar cheese!
You can have Cross Creek Stuffed Burger using 30 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Cross Creek Stuffed Burger
- It's of Spicy Chili Aioli.
- You need 2 tablespoons of mayo.
- You need 1/2 tsp of mustard (Dijon preferred).
- Prepare of salt and pepper.
- Prepare of lemon juice.
- It's 2 of small garlic cloves minced.
- It's 1 of of each: roasted serrano and fresno chili.
- You need of Burger Patty.
- It's 1 lb of ground beef 80/20.
- Prepare 1/4 of onion finely diced.
- You need 2 of garlic cloves finely diced.
- You need of salt and pepper.
- You need 1 tbls of teriyaki sauce.
- Prepare 1 of egg beaten.
- Prepare of cayenne pepper.
- You need of paprika.
- Prepare of chopped up cheeses:.
- It's 1/4 cup of smoked gouda.
- It's 1/4 cup of Colby cheese.
- It's 2 tbls of parmesan.
- You need of Arugula Greens.
- It's of Fresh arugula.
- You need 2 tbls of raspberry balsamic or other fruity balsamic.
- It's 1 tbls of olive oil.
- You need of Garnish.
- It's of pickles.
- You need of mustard.
- You need of fig jam.
- You need of Crispy Bacon.
- Prepare of Grilled Onions.
It's a burger stuffed with feta and Gorgonzola cheese. I made this recipe for my hubby and friends, and it was a hit. Now they're the only burgers we eat. To make this kid-friendly I also stuff the burgers with two slices of aged Swiss cheese.
Cross Creek Stuffed Burger step by step
- Spicy Chili Aioli Mix everything together in a bowl. cover and set in fridge until plating..
- Burger Patty Sauté the onions and garlic with some olive oil. After they are cooked take them off the burner and set aside to cool..
- Salt and pepper the ground beef. add cayenne and paprika. add the teriyaki..
- Beat the egg and add 1/2 of it and then add remaining if needed..
- Add the onions and garlic from earlier..
- Make 6 patties, make 3 a little smaller to help with the stuffing. On the smaller patties add some of the chopped cheeses to the top. Not too much or it will leak out. Put the larger patty on top and start to seal the patty by folding over the large patty over the smaller the patty. Massage until crease vanishes. place patties in fridge until grill or pan is ready. You can seal them and freeze them for later as well..
- Cook the patties to your liking..
- Burger Assembly On top bun spread the aioli mixture first. Add some of the mustard on top. add the fig jam on top of that. add the arugula on top of that. drizzle the raspberry balsamic vinaigrette on top of arugula..
- Set patty on bottom bun Add bacon on top of patty. Add grilled onions to the top of bacon. Add pickles on top of bacon.
They will come out square - the kids really like that. If desired, toast the hamburger buns. These stuffed burgers are the ultimate in grilling season inspiration. While you can of course use any cheese you love, this burger construct is especially useful for crumbly cheeses, like feta and blue cheese, that are prone to falling off the patty as soon as you lift your stacked burger to go in for the first bite. Juicy jalapeno poppers breaded and filled with cheese and fried to golden perfection..