Gettin' Figgy With It Bacon Brie and Kale Sausage Burger
Ingredients
For Burgers:
- 1 lb. ground breakfast sausage, mild or hot
- 8 Fig Newtons, finely crumbled by hand
- 1 Tbl. worcestershire sauce
- 4 - 6 chives to taste, finely snipped, or about 1 Tbl.
- 1/8 tsp. cayenne powder
- fresh cracked black pepper, for outsides of patties
- 2 Tbl. vegetable or canola oil for frying
- slices of brie cheese, as desired
- paper thin slices red onion, as desired
- 4 hamburger buns, buttered with Minerva Dairy Amish Butter, and toasted on the insides
For Kale:
- 2 Tbl. Minerva Dairy Amish Butter
- 3 cups coarsely torn fresh kale leaves
- 2 Tbl. my Homemade Zesty Italian Salad Dressing
- 1 clove garlic, finely minced
- 2 strips lean, thick cut crisp-cooked peppered bacon, chopped into small pieces
For Sauce:
- 1/4 cup hoisin sauce (*I only use Kikkoman)
- 1 tsp. regular yellow table mustard
- 1 tsp. sriracha
Instructions
In small bowl, mix sauce ingredients until well combined, cover, set aside.
In large bowl, crumble in sausage and Fig Newtons, drizzle with worcestershire, and evenly sprinkle with chives and cayenne. Mix with hands until evenly mixed but do not over mix. Cover and chill one hour.
Form into 4 patties, pepper tops, turn, pepper other sides.
In large frying pan, add oil and heat over medium-low heat until hot. Add patties and cook until done through and browned on both sides, turning several times. (I use a splatter screen to avoid a grease mess.) Add cheese during last minute. When done, remove to a plate and cover to keep warm. *You can also top with cheese and broil later. Either way works fine.
Leave fat and oil in frying pan and add butter. Melt and stir together. Add rest of Kale mixture Ingredients, and stir fry until kale is tender. Remove from heat.
Butter insides of buns and broil until toasted. Pile bottoms with kale, top with a sausage brie burger and red onion. Spread insides of top buns with sauce, and place on top buns. Enjoy!!