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Unlike pans and pans, many crock pot dishes are created in one dish. This usually means that there isn’t going to be mountains of dishes to be hand washed or loaded into the dishwasher (or in case you’re like me-both) later. You can spend less time cleaning as you spent less time slaving over a hot cooker. Oh wait! Make that no time slaving over a hot stove. Once tidy is complete you can contact enjoying the sunshine set, chasing the lightening bugs with your small ones, or waiting for your very first celebrity.

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We hope you got insight from reading it, now let’s go back to cross creek stuffed burger recipe. To cook cross creek stuffed burger you need 30 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Cross Creek Stuffed Burger:

1. Get Spicy Chili Aioli
2. Use 2 tablespoons mayo
3. Get 1/2 tsp mustard (Dijon preferred)
4. Prepare salt and pepper
5. Get lemon juice
6. Use 2 small garlic cloves minced
7. Use 1 of each: roasted serrano and fresno chili
8. Use Burger Patty
9. Use 1 lb ground beef 80/20
10. Provide 1/4 onion finely diced
11. Get 2 garlic cloves finely diced
12. Provide salt and pepper
13. Use 1 tbls teriyaki sauce
14. Take 1 egg beaten
15. Provide cayenne pepper
16. You need paprika
17. Prepare chopped up cheeses:
18. Provide 1/4 cup smoked gouda
19. Prepare 1/4 cup Colby cheese
20. Prepare 2 tbls parmesan
21. You need Arugula Greens
22. You need Fresh arugula
23. Use 2 tbls raspberry balsamic or other fruity balsamic
24. Take 1 tbls olive oil
25. Get Garnish
26. Get pickles
27. Get mustard
28. Prepare fig jam
29. Provide Crispy Bacon
30. Get Grilled Onions

Instructions to make Cross Creek Stuffed Burger:

1. Spicy Chili Aioli - Mix everything together in a bowl. - cover and set in fridge until plating.
2. Burger Patty - Sauté the onions and garlic with some olive oil. After they are cooked take them off the burner and set aside to cool.
3. Salt and pepper the ground beef. - add cayenne and paprika. - add the teriyaki.
4. Beat the egg and add 1/2 of it and then add remaining if needed.
5. Add the onions and garlic from earlier.
6. Make 6 patties, make 3 a little smaller to help with the stuffing. - On the smaller patties add some of the chopped cheeses to the top. Not too much or it will leak out. - Put the larger patty on top and start to seal the patty by folding over the large patty over the smaller the patty. Massage until crease vanishes. - place patties in fridge until grill or pan is ready. You can seal them and freeze them for later as well.
7. Cook the patties to your liking.
8. Burger Assembly - On top bun spread the aioli mixture first. - Add some of the mustard on top. - add the fig jam on top of that. - add the arugula on top of that. - drizzle the raspberry balsamic vinaigrette on top of arugula.
9. Set patty on bottom bun - Add bacon on top of patty. - Add grilled onions to the top of bacon. Add pickles on top of bacon

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