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Quarter-pound burger with Cheddar cheese, maple Brussels sprout slaw and horseradish aioli served with house chips.
Yield: 4 Servings
Maple Mustard Brussels Sprouts Slaw
1 cup shredded Brussels sprouts
¾ teaspoon Creole mustard
1 ½ teaspoons pancake or maple syrup
¾ teaspoon apple cider vinegar
1/8 teaspoon dried sage
1/8 teaspoon ground black pepper
1/8 teaspoon Kosher salt
Horseradish Aioli makes ¾ cup
1/3 cup mayonnaise
¼ cup sour cream
¼ cup prepared horseradish
1 tablespoon lemon juice
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
Maple Brussels Sprouts Smash Burger w/Sea Salt Chips
4 teaspoons simple syrup
4 brioche buns
1 pound 80/20 ground beef
¾ teaspoon Kosher salt
½ teaspoon ground black pepper
8 ½-ounce slices cheddar cheese
4 Quarter-Pound Smash Burger patties
1 cup Maple Mustard Brussels Sprouts Slaw
¼ cup Horseradish Aioli
8 ounces sea salt potato chips
Eggs, Gluten, Milk, Mustard, Soy
Nutritional InformationTo Maple Mustard Brussels Sprouts Slaw:
In a medium bowl, combine all ingredients and mix well. Cover and place in the refrigerator for at least 15 minutes to marinate. Keep refrigerated until ready to use.
To Prepare Horseradish Aioli:
In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Prepare Maple Brussels Sprouts Smash Burger w/Sea Salt Chips:
Preheat oven to 350 degrees F. Brush the top of each bun with 1 teaspoon simple syrup. Toast buns for 3 minutes, then allow to set at room temperature for 10 minutes. Slice horizontally. Heat a skillet over medium heat. Combine the ground beef with salt and pepper and form into 4 ounce balls. Place the burger balls on the preheated skillet, then smash with a spatula to no more than ½-inch high. Cook for 4 to 5 minutes. Flip patties, slightly pressing down, and cook for an additional 4 to 5 minutes until patties are medium well done and have an internal temperature of at least 158 degrees F with an instant-read thermometer. Melt 2 slices of cheese on each Smash Burger patty, then place on the heel of the brioche bun. Top the patty with ¼ cup Maple Mustard Brussels Sprouts Slaw. Spread 1 tablespoon Horseradish Aioli on the crown of the bun, then close the sandwich. Enjoy immediately with 2 ounces of Sea Salt Potato Chips!
