Brussels Burger with Mustard-Lager Sauce

By Chef Marisa Ford
Brussels Burger with Mustard-Lager Sauce



3 garlic cloves
2 T brown sugar
2 T Dijon mustard
2 T olive oil
1 T ground cumin
1 t cayenne pepper
1/2 t sea salt
3 T gluten-free lager
3 c brussels sprouts
1⁄4 c Apple Cider Vinegar Dressing
2 pk Hilary's Black Rice Burgers
4 buns of your choice
bread & butter pickles



Finely chop the garlic in a food processor. Add brown sugar, mustard, oil, cumin, cayenne, salt, and lager and process until smooth. Set aside. Next, prepare the slaw topping by thinly slicing each brussels sprout. Place in a bowl and toss with Apple Cider Vinegar Dressing. Set aside. Heat a small amount of oil in a large skillet. Cook 4 frozen Hilary's Black Rice Burgers over medium heat for 3 minutes on each side. Once they are cooked add half of the mustard-lager sauce to the skillet. Cook each burger for an additional minute on each side, flipping carefully. To prepare the burgers, place bread & butter pickles on the buns. Add the cooked burgers topped with the remaining mustard-lager sauce. Next, add the prepared brussels sprouts slaw. Lastly, top each with a bun and eat!