Apple Jalapeño cream stuffed Sirloin Burgers w/ a apple cider vinegar cilantro aioli… Ummm, yes please!

Ingredients

Burger patties
•Fresh sirloin- I picked up fresh young sirloin steaks and asked the butcher to grind it up for me
•Grape Jelly- yup 1/2 cup or so will do
•1/4 cup chopped red onion
•Spices: mesquite, black pepper, sea salt, garlic salt, chili powder, parsley and Montreal steak season

Apple Jalapeño cream cheese filling
•1 Granny smith Apple- I used organic
•4 tablespoons of sliced pickled jalapeños(I was lucky enough to have gotten some homegrown jalapeños canned by some friends-great touch)
•1 12 oz container of soft cream cheese
•shredded Parmesan cheese
•sliver slice jalapeños and 1/2 apples as small as possible then place in medium bowl with 12oz of cream cheese and small handful of shredded parm.

Put 1lb of ground sirloin 1/2 cup grape jelly, chopped red onion and all seasoning (by preference) except Montreal seasoning in a separate large bowl & mix evenly with bare hands until meat has an even infusion of all ingredients. Knead together then roll into balls. Then flatten into about 5 in cir patties and with your thumb make a little pool In the center.
Place dallup of filling in center pool on patties. Then in the same fashion as before flatten more patties just a little smaller and flatter and place on top, smoothing out and making one large stuffed patty. Then sprinkle Montreal steak seasoning on top each patty.
Place cookie sheet in fridge to settle 20minutes.

Cook patties in oven for about 10 minutes then toss on grill for char only about 3 minutes.
Top with pepper corn bacon and garnish with baby spinach and homemade aioli (instructions for both below) we served burgers on a honey wheat bun from trader joes but you can really do it how you want .enjoy!

Crackle black pepper on bottom of pan then place bacon in baking pan. Crackle more black pepper on top and spritz with apple cider vinegar and bake till crisp at 350

Apple cider vinegar & cilantro aioli
•1/2 cup extra virgin olive oil
•1/2 cup grapeseed oil
•1 large egg
•1 tspn Dijon mustard
•2 medium garlic cloves
•sea salt
•1tspn apple cider vinegar
•cilantro- medium handful
•1/2 a lemon

Put egg, Dijon, and garlic in blender and blend till even on high. Then on low slowly pour in olive oil and then grapeseed oil, about 10 seconds. Add cilantro, two grinds from the sea salt shaker and squeeze of that half Lemmon then pulse 4 times.

I promise you absolutely love this aioli- and it can be re-used the next day as a salad dressing.

Checkout the pictures in process on my Facebook by searching Hospitable Me.

One of the best ways to influence peoples lives I believe is through the meals we share. I’m blessed with a passion not just for food but for loving people whole heartedly. My “Hospitable Me” campaign, though just beginning will give me a chance to use my gifts to enjoy people and share Gods love.

I hope you enjoy- RockOn-BuonApetite&OneLove

The FoodDude

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