You will never go back to making another burger ever again! I will promise you that! This is the most succulent, scrumptious, umami heaven that you'll every put in your mouth. You might even ask for seconds and thirds!!!
1 package of Bubba grass fed burger
4 count of gluten free buns
1 stick of butter
2 tablespoons of crushed rosemary
2 tablespoons of ricotta
2 tablespoons of olive oil
1/2 cup of balsamic vinegar
1 pound of brussel sprouts
1 pound of tomatoes
1/2 cup of brown sugar
In a food processor place the tomatoes and jalepenos and blend until incorporated leaving some chunks but almost completely smooth. Toss into pot along with sugar and let cook for 25-35 minutes till mixture is reduced by half. Add 1 tablespoon of lime juice. Slice brussel sprouts very thinly and set aside. Place softened butter in a bowl along with all of the rosemary. Mix together until the rosemary is fully incorporated with the butter. Place butter on parchment paper and roll into a log and secure the ends. Place in the refrigerator to set. Next, preheat the stovetop and use a cast iron or grill pan. Take out the Bubba grass fed burger out of package and place on the hot cast iron. Cook for 4-5 minutes on each side for medium. Then, pour the olive oil into a pan followed by the brussel sprouts. Make sure to turn them often to caramelize on all sides. About 5-7 minutes total. Add balsamic vinegar to the last 2 minutes of cooking and allow it to reduce down. Crush the cheese puffs with a rolling pin till its a fine powder. Assemble burger. First grill both sides of the buns for 1 minute. Schmear 2 tablespoons of ricotta on the bottom bun, brussel sprouts, followed by the Bubba grass fed burger, 2 tablespoons of rosemary butter, kimchi cucumbers, cheese puffs, 1 tablespoon of tomato jam spooned over top of burger, close with top bun. Last step: Devour!