“Save Room For Dessert” Burger
-1 cup pitted dates (coarsley chopped)
-1 cup dried figs (coarsely chopped)
-1 cup dark raisins
-1/2 cup shredded sweetened coconut
-1 teaspoon cinnamon
-1 (12 ounce) package King’s Hawaiian sweet bread rolls (commonly found in well stocked supermarkets).
-1 cup confectioners sugar
-1 1/2 tablespoons rum
-1 (8 ounce package) cream cheese
-Zest of one orange
-1/3 cup shelled pistachios (coarsley chopped)
-1 cup strawberries (sliced)
-1 cup kiwis (peeled and sliced)
-1/4 cup fresh mint leaves (thinly sliced)
-1/4 cup red raspberry preserve
-1/2 cup HANOVER PRETZELS (finely chopped)
INSTRUCTIONS FOR BURGERS
Pre-heat grill on low temperature. Combine and mix dates, figs, raisins, coconut, and cinnamon in a large bowl with a spoon. Place mixture in a large food processor. Pulse until mixture looks like ground beef, about 2-3 minutes. (This step may be done in two or three batches). Mixture is ready when it holds together when compressed. Remove mixture from bowl and shape into 6 equal burgers, 3 inches wide and 1/2 inch thick. Place the burgers on grill and cook for 3-5 minutes on each side. At this point the burgers should be slightly caramelized on both sides. Remove burgers from the grill and keep warm.
INSTRUCTIONS FOR BUNS
Take 6 Hawaiian sweet bread rolls out of the package. Cut the rolls in half horizontally with a serrated knife. Place the cut sides on the grill on low heat and toast for about 1-2 minutes to create golden brown grill marks in a crisscross pattern. Remove buns from the grill and keep warm.
INSTRUCTIONS FOR BASTING SAUCE
Mix confectioners sugar and rum in a small bowl and stir with a spoon to combine. Pour into a plastic squeeze bottle.
INSTRUCTIONS FOR SECRET CHEESE SAUCE
Place 2-3 teaspoons of the basting sauce (confectioners sugar/rum mixture), cream cheese, and orange zest in a small bowl and stir with a spoon until combined.
ASSEMBLING THE DESSERT BURGER
Lightly spread 1 1/2 teaspoons of the secret cheese sauce (confectioners sugar/rum, cream cheese and orange zest mixture) on a bottom bun. Place the burger (date, fig, raisin, coconut, and cinnamon mixture) on top. Drizzle top of burger with a few drops of basting sauce (confectioners sugar/ rum mixture). Divide condiments (pistachios, strawberries, kiwis, mint, and raspberry preserve) into six portions. Place divided amounts on top of each burger in an appetizing manner, drizzling drops of basting sauce between the layers of the condiments. Place a dollop (1 tablespoon) of secret cheese sauce on top of the condiments. Place the top bun over condiments and drizzle the top surface of bun with a few drops of basting sauce. Finish by sprinkling 1 teaspoon of finely chopped pretzels over the basting sauce. Proceed making the other 5 burgers in the same manner.