• 1 head of garlic
• 1 t Piment d’ Espelette (or cayanne)
• 1 t ground nutmeg
• 1 t cardamon
• 1/2 lb thinly sliced bacon, sauteed
• 1/3 cup cup crumbled goat cheese
• 1/2 cup spiced nuts

Prep:

1. Start by roasting the garlic.  Cut about 1/3 off the top of the head of garlic and place on tin foil.  Sprinkle Piment d’ Espelette (or cayenne pepper), ground nutmeg, and ground cardamon on top.  Drizzle with olive oil and bake at 350 for about 40 minutes, until garlic is very soft and caramelized.
2. Blend the garlic with the juice of a small lemon and a few tablespoons of chopped fresh thyme. Drizzle olive oil while blending unit you reach the desired consistency — should be about 1/2 cup.  Add salt and pepper to taste.
3. Toss the salad dressing with fresh spinach and top with warm bacon, goat cheese, and warm spiced nuts.

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We do many variations of this burger once summer hits. The key is a nice balance of sweet, spicy & citrus flavors and a charcoal grill.

Serves: 2

Burger:

• 3/4 cup(s) bbq sauce
• 1/3 cup(s) tomato sauce or chopped canned tomatoes
• 3 chipotle pepper in adobo sauce
• 1/3 cup(s) honey
• 2 beef patties
• 1 log of goat cheese, sliced
• 2 sesame buns

Spicy Slaw:

• 4 cup(s) thinly sliced cabbage
• 2/3 cup(s) blood orange vinegar
• 3/4 cup(s) mayo
• 2 chipotle peppers in adobo sauce

1. Start with the slaw, which can be made several hours ahead of time. Blend the vinegar, mayo, and chipotles, mix with cabbage and refrigerate until ready for use.

2. For the burger glaze, blend bbq sauce, tomatoes, chipotles, and honey. Season burger patties with salt and pepper and place over med-high heat on grill. As the burgers cook, paint with about 4 coats of the glaze.

3. Once they begin to approach desired doneness, move to indirect heat, add goat cheese and cover grill until cheese begins to melt.

4. Toast buns lightly and assemble burgers with spicy slaw.

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