Christmas on a Bun
Total Time: 55 minutes
1 bag (12 ounces) fresh cranberries
1 orange, segmented
2 tablespoons fresh orange juice
1 teaspoon orange zest
1/2 cup sugar
1 tablespoon red wine vinegar
1/2 teaspoon ground cinnamon
1-1/2 tablespoons hazelnut or olive oil
1 tablespoon white or red balsamic vinegar
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded Brussels sprouts
1/3 cup chopped hazelnuts, toasted
1 pound ground sirloin
1 pound ground chuck
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons canola or vegetable oil
4 brioche or favorite burger buns, toasted
1 package (4 ounces) chèvre, sliced
Prepare Cranberry-Orange Relish: In medium saucepot, heat all ingredients to a boil over medium-high heat, stirring occasionally. Reduce heat to medium; cook 12 minutes or until most cranberries burst, stirring occasionally.
Prepare Brussels Slaw: In small bowl, whisk oil, vinegar, coriander, salt and pepper. In large bowl, toss Brussels sprouts, hazelnuts and oil mixture until well coated.
Prepare Burgers: In medium bowl, gently mix ground sirloin, ground chuck, salt and pepper until well combined but not overmixed. Form mixture into 4 patties; brush with oil. Heat grill pan or large skillet (preferably cast iron) over medium-high heat until hot. Add burgers and cook 8 minutes or until internal temperature reaches 160°F, turning once halfway through cooking. Evenly top bottom buns with Brussels Slaw, Burgers, Cranberry-Orange Relish and chèvre; close burgers with top buns.
Each serving (2 beignets): about 385 calories, 24 g total fat (7 g saturated), 11 mg cholesterol, 88 mg sodium, 38 g carbohydrates, 1 g fiber, 21 g sugars, 4 g protein
Cranberry-Orange Relish can be prepared, covered and refrigerated up to 2 days ahead.
To toast hazelnuts: Spread hazelnuts in single layer in large nonstick skillet. Cook over medium heat 8 minutes or until lightly browned and fragrant, stirring occasionally. Transfer to plate to cool.
Brussels Slaw ingredients can be prepped up to 2 days ahead. Cover and refrigerate shredded Brussels sprouts. Cover toasted hazelnuts and dressing and store at room temperature. Toss all ingredients together up to 1 hour before serving.
Freeze chèvre 10 minutes for easier slicing.
Burger Variation: Sharp White Cheddar, Arugula & Thymey-Orange Marmalade
In small bowl, stir 1/2 cup orange marmalade, 3/4 teaspoon chopped fresh thyme leaves, 1/2 teaspoon red wine vinegar and 1/4 teaspoon allspice.
Evenly top burger buns with sharp white Cheddar cheese, arugula, red onion and Dijon mustard.