Carrot Cake Burger
A traditional Easter dessert inspired burger
Servings: 5
Cost: 15
Ingredients
For the spicy pickled carrots
- 2 cups coarse shredded or matchstick carrots
- 1 serrano pepper thinly sliced
- 1 habanero with slits cut in the side or diced if you prefer it extra hot
- 1/2 cup apple cider vinegar
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons kosher salt
For the burgers
- 2 pounds ground chuck (80/20 beef)
- 5 tablespoons softened cream cheese
- salt and pepper to taste
For the walnut/mustard sauce
- 2 tablespoons chopped walnuts
- 4 tablespoons mustard I prefer dijon but any will work
- 1-2 tablespoons honey Optional. Use based on your tastebuds
- salt and pepper to taste
Instructions
Prepare the spicy pickled carrots
- Combine the vinegars, brown sugar, honey and salt in a pot and bring to a boil over medium high heat. Stir to ensure sugars don't burn. Remove from heat to cool slightly.
- Combine the carrots, sliced serrano pepper and habanero in a container. Pour the pickling liquid over and make sure everything is submerged. *See note below
- This will be ready to eat in about an hour but will taste even better 12 - 24 hours later. Keep refridgerated in an air tigher container for up to two weeks.
Prepare the burgers
- Split the burgers into 6 ounce patties (approximately) as thin as possible. Season both sides with salt and pepper.
- Place a tablespoon on softened cream in the middle and then fold the edges of the burger over and reform the patty. Seal the cream cheese inside the burger as tightly as possible.
- Place the formed burgers into the refrigerator for at least 2 hours for the cream cheese to re-harden.
Prepare the walnut/mustard sauce
- Combine the chopped walnuts, mustard and optional honey in a bowl and mix to combine. Season with salt and pepper.
Grilling/Cooking instructions
- Apply a thin coat of oil to both sides of the stuffed burger patties.
- Heat your grill or heavy bottom pan on high heat. Gently place a patty on the surface and sear for 1-2 minutes.
- Once side A has a good sear, gently flip the burger and sear on the other side.
- Once both sides have a good sear, reduce the heat to low and cover. Continue cooking until the internal temperate reaches 140° or your prefered temp. **See notes for addtional tips
Assembly
- Spread the walnut/mustard sauce on the bottom bun (toasted would be nice but optional) followed by the stuffed burger and then topped with the spicy pickled carrots. Then enjoy!
Notes
*These spicy pickled carrots are a more mild spice (subjectively). If you know you can handle more heat than feel free to add more serrano peppers or even dice the habanero into the mixture.
**The burgers are delicate because they are stuffed so handle them accordingly. Keep an eye on them so that the cream cheese doesn't come leaking out while cooking.
