Lexi Linsenman’s Syberg’s Stuffed Burger

INGREDIENTS

Mac & Cheese

• 2 cups cooked noodles
• 1/4 wheel brie cheese
• 1 roasted delicata squash, seeds removed
• 1/4 cup half and half or heavy cream
• 2 tbsp sybergs sauce

Burger

• 1 cup balsamic onions – 2 onions sliced thin, 1 tbsp olive oil, 1 tbsp balsamic
• 1 lb. ground sirloin
• 1 egg
• 1/2 cup diced radish greens or spinach
• 1/4 brie cheese cut into pieces
• 2 tsp sybergs sauce
• pinch of steak seasoning
• 2 toasted buns

DIRECTIONS

Mac & Cheese

• In a blender combine delicata squash, Syberg’s sauce, and half and half/heavy cream
• Blend until smooth
• Add to the noodles with brie on low heat until melted together

Burger

• In a large bowl combine egg, ground sirloin, and steak seasoning. Mix well
• Divide the ground meat into 4 sections and make 4 similar sized patties
• With one patty create a dip in the center and add spinach, brie, Syberg’s sauce, and onions
• Take the other patty and cover, pinch the sides to close and roll in your hand making sure there are no openings
• Heat a cast iron on high and sear each side of the patty for 1-2 minutes
• Heat oven to 350′ and cook for 10-15 minutes or until done
• Serve on a toasted bun with mac and cheese and enjoy!