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.
Not your average cheeseburger, this burger is stuffed with caramelized onions and plenty of buttery sharp cheddar cheese!
If desired, toast the hamburger buns.
It's a burger stuffed with feta and Gorgonzola cheese.
You can have Cross Creek Stuffed Burger using 30 ingredients and 9 steps. Here is how you cook it.
Ingredients of Cross Creek Stuffed Burger
- It's of Spicy Chili Aioli.
- It's of mayo.
- You need of mustard (Dijon preferred).
- Prepare of salt and pepper.
- It's of lemon juice.
- It's of small garlic cloves minced.
- Prepare of of each: roasted serrano and fresno chili.
- Prepare of Burger Patty.
- It's of ground beef 80/20.
- It's of onion finely diced.
- You need of garlic cloves finely diced.
- It's of salt and pepper.
- Prepare of teriyaki sauce.
- It's of egg beaten.
- You need of cayenne pepper.
- It's of paprika.
- It's of chopped up cheeses:.
- Prepare of smoked gouda.
- Prepare of Colby cheese.
- Prepare of parmesan.
- You need of Arugula Greens.
- You need of Fresh arugula.
- It's of raspberry balsamic or other fruity balsamic.
- Prepare of olive oil.
- It's of Garnish.
- It's of pickles.
- Prepare of mustard.
- It's of fig jam.
- It's of Crispy Bacon.
- You need of Grilled Onions.
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. They will come out square - the kids really like that.
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.
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. A spicy combo of grilled chicken, tomato, cheddar cheese, fire roasted corn, black beans and chipotle rice stuffed in a tomato tortilla. Juicy jalapeno poppers breaded and filled with cheese and fried to golden perfection.. At Cross Creek, we pride ourselves on our regionally renowned selection of fine food and wines attentively served in a casual yet refined atmosphere. In addition to our buffet and tableside menu service, Cross Creek Resort can also address your private dining needs, including banquets and receptions of any size.