You might never go back to eating burgers with a bun once you try this gem.


For the Burger:

  • 2 (6 oz.) Steak Craft Burgers
  • 2 tbsp. Cheddar Cheese (shredded)
  • 2 Strips Cooked Bacon (chopped)
  • Salt and Pepper (to taste)

For the Brussels Sprouts:

  • ½ lb. Brussels Sprouts (halved and oven roasted)
  • 1 c. Heavy Cream
  • 2 tbsp. Dijon Mustard
  • 3 tbsp. Unsalted Butter (cubed)
  • 2 tbsp. Parmesan Cheese (grated)
  • 2 tbsp. Chives (finely chopped)
  • Salt and Pepper (to taste)



1. Preheat oven to 350°. Roast the brussels sprouts for about 12 minutes, or until the interior is softened and the outside is crisp. Keep to the side.

2. In a sauté pan, simmer the cream over medium heat for 3-4 minutes and add the Dijon mustard. Whisk in the butter and parmesan cheese until all ingredients are fully incorporated. Add the Brussels sprouts. Season with salt, pepper and chives and reserve for the finished burger.

3. Slice each thawed burger in half to create two equal halves. In a large mixing bowl, mix the cheddar cheese and bacon together and place equal parts of the filling in the center of one of the burger halves, leaving about ½” from the edge. Place the other half of the burger on top and seal the edges, forming the burger into a round, flat shape. Cook the burger on both sides for 5-6 minutes or until the burger has reached an internal temperature of 165 degrees.

4. Plate the brussels sprouts and sauce, placing the finished burger on top.


Tip: When stuffing burgers it’s important to press the meat as evenly as possible so it cooks evenly, using a meat mallet between parchment paper or plastic wrap works best.

Total prep/cooking time: 15 minutes

Serves: 2

Recommended Sides:

  • Grilled Asparagus
  • Pulled Pork for topping the burger