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R2K Plumbing & Drain, the Arizona Green Plumbers

Brussels Sprouts and Onion Jam Burger

Spiced Bacon
2 tsp brown sugar
1/8 cup paprika
2 tsps onion salt
2 tsps garlic powder
2 tsps dried whole oregano
2 tsps dried whole thyme
½ tsp ground red pepper
¼ tsp ground black pepper
8 slices bacon

Onion Jam
1 cup sugar
1 cup water
2 ounces white wine
2 yellow onions, peels and finely diced
2 tbsp whole mustard seeds

Raspberry Demi-glace
2 cups prepared demi-glace
1 pint raspberries
1 tbsp powdered sugar
1 tsp grenadine

Brussels Sprouts
8 ounces Brussels sprouts
4 tablespoons olive oil
Salt and pepper to taste
Lemon juice to taste

1 lb. ground sirloin
1 lb. ground chuck
4 ounces ground rib eye steak
Salt and pepper to taste
4 slices Jarlsberg cheese
4 large pretzel buns

1. To make the spiced bacon, preheat oven to 400 degrees. In small bowl, mix brown sugar and spices. Line bacon evenly on baking sheet with parchment paper, and cook until golden. Remove from heat and set aside.

2. To make the onion jam, 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.

3. To make the raspberry demi-glace, prepare demi-glace according to package’s directions. Mix raspberries, powdered sugar and grenadine in a blender. Once blended, strain into hot demi-glace.

4. To prepare brussel sprouts, remove and discard the sprout’s stems and cores. In a large pan over medium heat, add oil and place brussel sprouts till wilted. Season with salt, pepper, and lemon juice.

5. To prepare the burgers, heat grill to medium. In a large mixing bowl combine meat, salt and pepper. Then shape into 4 patties. Cook burgers for 5 minutes per side. Add cheese last, and grill until slightly melted.

6. To assemble, place burger on the bottom half of bun and top with brussel sprouts, demi-glace, another load of brussel sprouts then two slices of bacon and a dollop of onion jam. Add top bun and serve.