GARDEN BURGER WITH JACK DANIEL’S MUSTARD SAUCE
Pan-fried Gardenburgers Veggie Medley on a broiled ciabatta bun spread with a Jack Daniel’s mustard maple sauce, and layered with romaine lettuce, spinach, cherry tomatoes and sliced onion!
Makes 2 burgers
Sauce:
1/4 c. Jack Daniel’s Original No. 7 Recipe – barbecue sauce
2 T. prepared yellow mustard
1 T. Balsamic vinegar
1 T. Grade A maple syrup
In small bowl combine all ingredients. Stir well to evenly mix.
Burgers:
2 ciabatta buns, cut in half, and broiled insides facing up, till golden brown
fresh spinach leaves
romaine lettuce leaves
2-3 cherry tomatoes per sandwich, cut in half from end to end
sliced onion
extra virgin olive oil for frying
2 Gardenburgers Veggie Medley
cracked pepper
Make sauce, broil buns and prep veggies.
In large skillet, over medium heat, melt oil. Place burgers in skillet. Fry on both sides till browned or as you like them. (I like mine a little charred.)
Assembly per burger:
Spread both halves with the sauce. Place the burger on one half. Top with onion.
Place the tomatoes on the other half. Top with tomatoes, then, spinach and lettuce. Sprinkle with fresh cracked pepper. Close, cut and serve.
CHEF DAVIES-TIGHT™ 