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Brussels Sprouts and Onion Jam Burger

Brussels Sprouts and Onion Jam Burger

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.

Click here to see 50 Best Burger Recipes.

Ingredients

For the spiced bacon

  • 2 Teaspoons brown sugar
  • 1/8 Cup paprika
  • 2 Teaspoons onion salt
  • 2 Teaspoons garlic powder
  • 2 Teaspoons dried whole oregano
  • 2 Teaspoons dried whole thyme
  • 1/2 Teaspoon ground red pepper
  • 1/2 Teaspoon ground black pepper
  • 8 slices bacon

For the onion jam

  • 1 Cup sugar
  • 1 Cup water
  • 2 Ounces white wine
  • 2 yellow onions, peeled and finely diced
  • 2 Tablespoons whole mustard seeds

For the Brussels sprouts

  • 1 Cup Brussels sprouts
  • 4 Tablespoons olive oil
  • Salt and pepper, to taste
  • Lemon juice, to taste

For the burgers

  • 1 Pound ground sirloin
  • 1 Pound ground chuck
  • 1/4 Pound ground rib-eye steak
  • Salt and pepper, to taste
  • 4 slices Jarlsberg cheese
  • 4 large pretzel buns

Homemade veggie burgers with red pepper jam and crispy Brussels sprouts

Who doesn’t love a black bean sweet potato burger? These had a great texture and held together perfectly on the grill. I topped them with vegan feta, red onions, collard greens, vegan mayo, and a red pepper jam that I made by boiling down some older looking red peppers, adding a pinch of sugar and @kartago_harissa. ✨I am including the recipe for the burgers below in case anybody would like to click save to have on hand for later.

– 2 cups roasted sweet potatoes
– 1 1/4 cup cooked rice
– 1/2 cup black beans, drained
– 1 cup roasted cauliflower
– 1 cup roasted eggplant
– 1/2 cup peas
– 1/2 cups corn kernels
– 1 cup walnuts
– 1 teaspoon liquid aminos or soy sauce
– 3/4 teaspoon salt
– 1/3 teaspoon pepper
– 1 teaspoon paprika
– 1 tablespoon flax seeds
– 1 tablespoon garlic powder
roast the eggplant, cauliflower, chopped sweet potatoes on a baking sheet at 400° for 30 minutes. I used leftover rice from takeout, but you can boil rice and use that if you’d like. Toss all ingredients into a food processor or blender, then form into patties and bake at 350° for 25 minutes in the oven or on the grill.
For the brussels sprouts the recipe is: ▫️about 15 brussels sprouts cut in half

– 2 teaspoons olive oil
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/4 teaspoon crushed red peppers
– 1/4 teaspoon oregano
– 1/2 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon brown sugar

Toss in olive oil and spices, then pan crisp or roast in the oven for 20 minutes at 400°.


Ingredients

  • 24 oz brussels sprouts, halved
  • 1 large (12 oz) yellow onion, sliced
  • 8 oz bacon, diced
  • fresh ground black peppers
  • 1/4 cup chipotles in adobo sauce
  • 1/4 cup raspberry jam
  • 2 tbsp Orlando Balsamic Vinegar of Modena
  • 2 tbsp Saica Sicilian Extra Virgin Olive Oil
  • 2 cloves garlic, crushed

Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF, set up for indirect grilling.

In a Lodge 12” Cast Iron Skillet, over medium heat, cook the diced bacon down until crispy. Strain the bacon grease. Set the cooked bacon aside and toss brussels sprouts & onions in the bacon grease. Season with Cattleman’s Grill California Tri-tip Seasoning . Spread the mixture out on a parchment lined sheet pan. Transfer to the grill.

Grill the brussels sprouts until tender and slightly charred in spots, about 45 minutes.

While the sprouts are roasting, place the cooked bacon, chipotles, jam, garlic and Orlando Balsamic Vinegar of Modena in food processor. Process to break down. With the processor running, drizzle in the Saica Sicilian Extra Virgin Olive Oil.

When the sprouts are tender, remove from the grill and transfer to a large mixing bowl. Add the bacon jam to the bowl and toss sprouts and onions in the bacon jam, to coat.


A little sneak peek.

Low carb: Mediterranean week with Martina Slajerova

This exclusive meal plan is provided by Martina Slajerova. She is a best-selling cookbook author, known for her low-carb and keto recipes.

The meal plan features Mediterranean-inspired low-carb recipes with fresh ingredients like fish, chard, garlic, herbs, and olive oil.

The recipes are handpicked by Diet Doctor’s recipe team from Martina’s bestselling cookbooks: The New Mediterranean Cookbook, Simple Keto, and Beginners Keto.

Mon Tue Wed Thu Fri Sat Sun

My Bingham Variation

Shannon is right this Bourbon Onion Jam is wonderful with our 2018 Roussanne.

We ate ours all in one day, so I’ll have to make some more soon.

The sweetness took me by surprise, but it was just right with the Roussanne.

Being a Texas Tech alumni encouraged me to try Raider Red Meats Brisket Rub seasoning.

My daughter, Brianna, helped me make the burgers. She tried a trick where she added grated butter to the meat mixture. The intent being to keep the meat from drying out too much while grilling.

The Bourbon Onion Jam was so delightful it would be good on crackers or as accent to many other dish ideas.

We added roasted Brussels sprouts to our meal, but the burgers and onion jam with the Roussanne was an delightful combination.


Bacon Jam

Jump To RecipePrint Recipe This post may contain affiliate links. Please read my disclosure policy.

It's amazing what can be made with just bacon, onions, and bourbon. This Bacon Jam is a multipurpose flavor explosion! Serve it on your next burger, pizza, stirred into roasted brussels sprouts, in a grilled cheese sandwich, or alongside a cheese board as an appetizer. The options might just be endless.

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Directions:

Step 1: Preheat your oven to 375°. Next, melt your butter in a large skillet over medium heat.

Step 2: Toss in your onions and cook for about 8 minutes or until are very soft. Pour brown sugar, maple syrup, apple cider vinegar, and chilli pepper. Season everything with salt and pepper. Cook about 10 minutes more until your onions become jam-like and your mixture is reduced.

Delish Source: Delish

Step 3: Toss your brussels sprouts with olive oil and season with salt and pepper. Place on a large rimmed baking sheet and cook for 20 minutes. Take them out and let cool slightly.

Step 4: Cook your bacon in a medium-sized skillet over medium heat until it becomes crispy. Place your bacon on a paper towel to get rid of the grease. Chop your bacon into squares.

Delish Source: Delish

Step 5: Now you can assemble your sliders. Put bacon on one half and a piece of brie on top. Add a dollop of your onion jam on top of your cheese. Place the other side of the Brussels sprout on top and use a toothpick to keep your slider in place.


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A little sneak peek.

Low carb: Mediterranean week with Martina Slajerova

This exclusive meal plan is provided by Martina Slajerova. She is a best-selling cookbook author, known for her low-carb and keto recipes.

The meal plan features Mediterranean-inspired low-carb recipes with fresh ingredients like fish, chard, garlic, herbs, and olive oil.

The recipes are handpicked by Diet Doctor’s recipe team from Martina’s bestselling cookbooks: The New Mediterranean Cookbook, Simple Keto, and Beginners Keto.

Mon Tue Wed Thu Fri Sat Sun

Brussels Sprouts and Onion Jam Burger - Recipes

[1] Brussels sprouts with bacon jam, as an appetizer or beer/wine snack (photo © Pampered Chef).

With St. Patrick’s Day ten days ahead, we begin a series of festive recipes.

This recipe from Pampered Chef is both fun and tasty: Brussels sprouts, cooked in bacon drippings, topped with bacon jam (photo #1).

You can serve it as an appetizer, a side, or a beer/wine snack.

Use any leftover bacon jam with crackers or brie (baked brie or on a cheese plate)—or on toast.


RECIPE: BRUSSELS SPROUTS BITES WITH BACON JAM

Ingredients For 30 Pieces


Preparation

1. COOK the bacon in a large skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels. Drain the grease from the skillet, reserving 1½ tablespoons of the bacon drippings.

2. ADD 1 tablespoon of drippings back into skillet. Add the onions, garlic and thyme. Cook over medium-low heat 2-3 minutes, or until the onions are tender.

3. CRUMBLE the bacon into a small mixing bowl and add the onion mixture, preserves and vinegar. Mix well.

5. ARRANGE the Brussels sprouts cut-side up on a serving plate or board. Top with bacon jam.