This creative burger recipe was the winning one at the 35th Annual Scottsdale Culinary Festival’s Burger Battle. Extra steps need to be taken to create spiced bacon, a tangy onion jam, and the Brussels sprouts, but it all comes together to offer a juicy cheeseburger that makes eating your vegetables easy.
Preheat the oven to 400 degrees. In small bowl, mix together the brown sugar and spices. Line bacon evenly on baking sheet with parchment paper, and cook until golden. Remove from heat and set aside.
In a saucepan over medium heat combine sugar, water, and wine. Whisk until sugar dissolves. Add onions, mustard seeds, and occasionally stir until light brown. Remove from heat and cool.
Remove and discard the sprout’s stems and cores. In a large pan over medium heat, add oil and cook the Brussels sprouts until they’re wilted. Season with salt, pepper, and lemon juice.
To prepare the burgers, heat a grill to medium. In a large mixing bowl combine the meat, salt, and pepper. Then shape into 4 patties. Cook the burgers for 5 minutes per side. Add cheese last, and grill until slightly melted.
To assemble, place the burger on the bottom half of bun and top with Brussels sprouts, 2 slices of bacon, and a dollop of onion jam. Add top bun and serve.