I love me a standard bacon/cheese/barbeque burger as much as the next guy, but let’s face it: the same ‘ol thing can get somewhat boring! I always try to push the envelope when it comes to burger toppings, and what I’m sharing with you today is no exception.
Cranberry sauce isn’t just for Thanksgiving anymore. I still had some fresh cranberries left over from Thanksgiving, and thanks to their long refrigerator life – I applied them to this burger! I have been in Christmas cookie mode here too, so I had some leftover Apricot/Pineapple preserves from the Double Decker Torte. I combined these two ingredients with some lemon juice from my co-worker’s lemons, and voila! We have a beautiful, sweet, tangy sauce for our gourmet burgs!
While I have always had a hankering for Brussels Sprouts, they seem to be experiencing a revival over the past year or two. I have never really had them raw, however, so I decided a raw Brussels Sprouts slaw would lend not only a vibrant green to the mix, but a contrasting crunch to the burger also. Add some creamy, tangy chèvre cheese on top of the warm cranberry sauce, and call it the Holidays!!
- For the Slaw
- 6 Brussels Sprouts, cored and very thinly sliced
- 1 teaspoon Mayonnaise
- 1 teaspoon Lemon Juice
- For the Cranberry Sauce
- 1 1/2 Cups Fresh Cranberries
- 2 Tablespoons Apricot Pineapple Preserves
- 1 Tablespoon Sugar
- 1 Tablespoon Lemon Juice
- 3 Tablespoons Water
- For The Burgers
- 1 1/2 Pounds Grassfed Organic Ground Beef
- 4 Hamburger Buns
- 4 Ounces Chèvre Cheese
- Mix all the slaw ingredients together, cover and refrigerate until you’re ready to build your burger
- Mix everything in a small sauce pan over medium-high heat until the cranberries burst, about 7 minutes.
- Turn the heat to medium, continue to stir with a wooden spoon, bursting the cranberries that haven’t naturally done so already, and cook for about 5 minutes more. Remove from heat.
- Pre-heat a large skillet on medium-high heat. Also, start the broiler.
- Form ground beef into four patties, and make an indent with your finger in the center of the patty to avoid burger bulge.
- Season the burgers with salt and pepper; to your liking. Spray the pan with olive oil, place the burgers in the pan, and sear on both sides for 3 to 4 minutes.
- While the burgers are cooking, toast the buns under the broiler for 1-2 mintues.
- Build your burger, placing first the patty on the bun, then the cranberry sauce, chèvre, then slaw. Top with the crown of the bun and get down on it!
Christmas Burger Love,