Ingredients
| SUNDRIED TOMATO PESTO: | |
| ¾ cup | Sundried tomatoes, rehydrated |
| 2 cloves | Garlic |
| ½ cup | Oil, vegetable |
| 2 tablespoons | White wine vinegar |
| ¼ cup | parsley, fresh, chopped |
| ¼ cup | Azar® Sriracha Sunflower Kernels |
| ¼ cup | Water |
| GOAT CHEESE SRIRACHA BALLS: | |
| ½ cup | Azar® Sriracha Sunflower Kernels |
| ½ cup | Bacon, cooked, crumbled |
| 18 ounces | Goat cheese, rolled into 3 oz. balls |
| FINAL ASSEMBLY: | |
| 6 each | Sliced ciabatta bread, toasted |
| 1 ½ cups | Sundried Tomato Pesto |
| 12 leaves | Lettuce |
| 12 slices | Tomato, beef steak |
| 6 each | Beef burger patties, seasoned with salt and pepper |
| 6 each | Goat Cheese Sriracha Balls |
Procedure
Makes 6 Servings
Sundried Tomato Pesto:
- Combine all ingredients in a blender and blend until smooth. Set aside until service
Goat Cheese Sriracha Balls:
- Combine the bacon and Sriracha sunflower kernels.
- Roll each goat cheese ball in the mixture. Refrigerate until service.
To Make One Portion:
- Sear the burger on both sides until desired temperature.
- Toast ciabatta bread and spread both sides with 2 tablespoons Sundried Tomato Pesto.
- Top with two slices of lettuce, two slices of tomato, one burger patty, one goat cheese ball, and the top bun; skewer to hold in place. Serve immediately.