Cheddar & Bacon Stuffed Burgers with Oven Roasted Brussels Sprouts in Dijon Butter

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Try our Craft Keto Diet recipe and you’ll forget that burgers usually came with a bun with Dijon butter.

For the Burger:
2 Angus Craft Burgers (6 oz.)
2 tbsp. Cheddar Cheese (Shredded)
2 Strips Cooked Bacon (Chopped)
Salt and Pepper – to taste

For the Brussels Sprouts:
½ lb. Brussels Sprouts (Halved and Oven Roasted)
1 Cup Heavy Cream
2 tbsp. Dijon Mustard
3 tbsp. Unsalted Butter (Cubed)
2 tbsp. Parmesan Cheese (Grated)
2 tbsp. Chives (Finely Chopped)
Salt and Pepper – to taste

Phase 1: Sauté Pan

Oven roast the Brussels sprouts in a 350 degree oven for 12 minutes or until the interior is softened and the outside is crispy, keep warm to add to the sauce. In a sauté pan, simmer the cream over medium heat for 3-4 minutes and add the Dijon mustard. Whisk in the butter and parmesan cheese until all ingredients are fully incorporated and add the Brussels sprouts. Season with salt, pepper, and chives and reserve for the finished burger.

Phase 2: Oven, Grill, Broiler, Sauté Pan

To prepare the burger, slice a thawed burger in half to create two equal circles. In a bowl, mix all the cheddar cheese and bacon together and place equal parts of the filling in the center of one of the burger halves, leaving about ½” from the edge. Place the other half of the burger on top and seal the edges, forming the burger into a round, flat shape. Proceed to cook the burger on both sides for 5-6 minutes or until the burger has reached an internal temperature of 165 degrees.

Tip: When stuffing burgers it’s important to press the meat as evenly as possible so it cooks evenly, using a meat mallet between parchment paper or plastic wrap works best.

Total prep/cooking time: 15 minutes

Recommended Sides:

½ Bunch Grilled Asparagus

1 Cup Pulled Pork for topping the burger

California Steak Burger Stack

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Try this irresistible Paleo Diet Craft Burger recipe.

For the Burger:
2 Angus Craft Burgers (6 oz.)
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Garlic (Finely Diced)
2 tbsp. Cilantro (Finely Diced)
2 tsp. Jalapeno Pepper (Finely Diced)
Salt and Pepper – to taste

For the Avocado Puree:
1 Avocado (Kept Whole, Seed Removed)
1 Lime (Juice Only)
¼ Cup Mayonnaise (Made with Eggs and Extra Virgin Olive Oil)
2 tbsp. Sesame Seeds (Toasted)
Salt and Cracked Black Pepper (to taste)

For the Hamburger Stack:
4 Slices Seasonal or Heirloom Tomato
4 Leaves Bibb Lettuce
¼ Cup Red Onion (Thinly Shaved)
¼ Cup Cucumber (Thinly Shaved)
2 tbsp. Extra Virgin Olive Oil
½ Lemon (Zested and Juiced)
2 tbsp. Black Olive (Finely Chopped)
Salt and Cracked Black Pepper (to taste)

Phase 1: Mixing Bowl, Food Processor or Blender

In a blender or food processor, puree the avocado and the lime juice first, then add the mayonnaise and blend until fully incorporated. Stir in the sesame seeds and seasoning. In a small mixing bowl, add the red onion, cucumber, olive oil, lemon (both zest and juice) and chopped olives together and reserve for assembly.

Phase 2: Oven, Grill, Broiler, Sauté Pan

To prepare the burger, cook on each side for 2 minutes each over high heat. Remove from the heat and apply the olive oil, seasoning, garlic, cilantro, and jalapeño pepper. Continue to cook the burger on both sides until it has reached an internal temperature of 165 degrees. To assemble the burger line the plate with the avocado puree, tomato, lettuce, onion mixture and then the burger. Proceed to add an additional layer of the tomato, lettuce, and onion mixture and top with more of the avocado puree.

Tip: When enhancing the flavor of a meat, it’s always best to add the ingredients halfway so that the additional flavoring does not burn while protein finishes cooking.

Total prep/cooking time: 20 minutes

Recommended Sides:

½ lb. Sweet Potato French Fries

1 Cup of Grilled Zucchini

Egg Wrapped Breakfast Burger with Charred Tomato Sauce

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Try our Craft Burger version of “Steak and Eggs”.

For the Burger:
2 Angus Craft Burgers (6 oz.)
4 Eggs
4 tbsp. Milk
4 tbsp. Butter (Cubed)
4 Strips Bacon (Cooked Fully)
4 tbsp. Cup Onions (Caramelized)
½ Cup Hash Brown Potatoes (Shredded)
1 Avocado (Sliced)
Salt and Pepper – to taste

For the Charred Tomato Sauce:
2 tbsp. Extra Virgin Olive Oil
4 Plum Tomatoes
¼ White Onion (Kept in a whole piece)
1 tbsp. Garlic (Roasted and Mashed)
2 tbsp. Cilantro
½ Cup Whole Peeled Tomatoes (Pureed in juice)¼ Lemon (Zested and Juiced)
Salt and Pepper – to taste

Phase 1: Grill Broiler, Blender

Mix the tomato and onion with the olive oil and cook both the interior and exterior of the ingredients until softened on the inside and charred on the outside. In a blender, add the remaining ingredients and pulse lightly so the sauce is not pureed smooth.

Phase 2: Large Omelet or Non-Stick Pan (Preferably 9-10 inches in diameter) and Oven (if needed)

To make the egg wrap, mix the eggs and milk together and fully incorporate. Heat 2 tbsp. of the butter over medium to low heat and add half of the egg mixture to create a thin or crepe style omelet. Due to the large size of the egg omelet, as long as you create the initial surface of egg, you can finish the omelet in the oven at 350 degrees for 4 minutes instead of tearing the omelet by flipping it. Repeat to create the second egg wrap and reserve to assemble the burger.

Phase 3: Oven, Grill, Broiler, Sauté Pan

To prepare the burger, cook completely to 165 degrees. Combine the bacon, caramelized onions, and hash brown potatoes together and season with salt and pepper. To assemble, lay an omelet flat on a surface and place the burger in the center, top the burger with half of the potato mixture, then fold over into the middle of the burger to seal all edges and invert so the burger is on the top half of the potato mix. Top the burger with the avocado and serve with the Charred Tomato Sauce.

Tip: To create the egg wrap, be sure to fully incorporate the egg and milk together, try using a blender to add air and mix completely. This will also create fluffier omelet.

Total prep/cooking time: 25 minutes

Recommended Sides:

4 Strips of Bacon or Sausage Links

2 Cup of Cooked Grits