Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cross creek stuffed burger. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
These stuffed burgers are the ultimate in grilling season inspiration. While you can of course use any cheese you love Stuffed Border Burgers Recipe Monterey Jack cheese boasts a lead role in this inside-out burger recipe. Pair with fresh cole slaw and baked beans for a must-serve summer dinner.
Cross Creek Stuffed Burger is one of the most popular of current viral foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Cross Creek Stuffed Burger is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook cross creek stuffed burger using 30 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Cross Creek Stuffed Burger:
- Prepare Spicy Chili Aioli
- Prepare 2 tablespoons mayo
- Make ready 1/2 tsp mustard (Dijon preferred)
- Take salt and pepper
- Prepare lemon juice
- Get 2 small garlic cloves minced
- Make ready 1 of each: roasted serrano and fresno chili
- Take Burger Patty
- Take 1 lb ground beef 80/20
- Get 1/4 onion finely diced
- Get 2 garlic cloves finely diced
- Prepare salt and pepper
- Take 1 tbls teriyaki sauce
- Make ready 1 egg beaten
- Get cayenne pepper
- Take paprika
- Prepare chopped up cheeses:
- Make ready 1/4 cup smoked gouda
- Take 1/4 cup Colby cheese
- Take 2 tbls parmesan
- Take Arugula Greens
- Take Fresh arugula
- Prepare 2 tbls raspberry balsamic or other fruity balsamic
- Make ready 1 tbls olive oil
- Prepare Garnish
- Prepare pickles
- Make ready mustard
- Take fig jam
- Prepare Crispy Bacon
- Prepare Grilled Onions
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Instructions to make Cross Creek Stuffed Burger:
- 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
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