TRIPLE CHEESE STUFFED QUESO BURGER

Servings: 4 servings

Ingredients:

4 each Braveheart Angus Ground Smash Balls #343728

1 cup Bacio White Cheddar Blend Diced #622417

½ cup Luigi Bacon Topping #379410

2 T Peak Green Onions, chopped #247091

8 oz Roma Original Block, sliced #299232

4 each Mann’s Leaf Lettuce Rnd RTU #348119

2 each Beefsteak Tomato, sliced #192457

¼ cup Delancey Street Pickle Chips #522322

4 each Heritage Oven Brioche Bun #436459

2 T Natures Best Butter #157187

12 oz Bacio PS Provolone Shred #337771

Instructions:

1. Pre-heat char grill on high heat and griddle on medium high heat.

2. In mixing bowl, combine white cheddar blend, Luigi Bacon Topping, and green onions, mix to combine. Divide into four even amounts, press cheese mixture in palm of hand to compress and form 4 balls.

3. Place Braveheart smashball in palm of hand, depress the center making a deep indentation, place cheese ball in depression and wrap burger around the cheese mixture.

4. Form burger into patty being careful not to expose the cheese center.

5. Season with salt and pepper and place on chargrill, cook 3-5 minutes per side. Top with sliced Roma Original and allow to melt.

6. While burger is cooking, put butter on griddle and place brioche buns on grill to toast. Place 3 oz Bacio provolone shred on griddle next to bun top and allow to spread and melt, turn bun top over onto melted cheese, with turner, scrape under cheese and flip so that it drapes over the top.

7. Build burger with lettuce, tomato, pickles, top with queso topped bun.

8. Serve with a knife and fork

Bacio Mozzarella Ice Cream

Ingredients:

2 cups Bacio LMWM Mozzarella Shred (PFG #294204)

1 cup Natures Best Heavy Cream (PFG #199406)

½ cup Natures Best Milk 2 % (PFG #199418)

¼ cup Contigo Condensed Milk (PFG #515409)

¼ Arcade Vanilla Bean, split and scraped (PFG #233836)

Pinch West Creek Iodized Salt (PFG #333998)

¼ cup Whole Roasted Almonds, cracked (PFG #250263)

Garnish:

½ cup Peak Strawberry, sliced (PFG #259121)

1 tsp Silver Source Sugar (PFG #303783)

3 each Peak Basil Leaves, torn (PFG #855570)

Optional: Piancone Balsamic Glaze (PFG #476950)

Instructions:

1. Place cream, milk, condensed milk, and vanilla bean in non-reactive sauce pan over medium low heat.

2. When almost simmering, stir in Bacio mozzarella shreds and stir continuously until cheese is incorporated. Remove from heat and strain.

3. Allow strained mixture to cool for 5 minutes and stir in condensed milk, and pinch of salt. Cool in refrigerator until cold.

4. Place in ice cream maker and freeze until semi-firm, remove from machine and gently stir in almond pieces. Place into covered container and freeze overnight.

5. For the garnish, add sliced strawberries to a small mixing bowl, add sugar and toss to coat, allow to macerate for 20-30 minutes.

6. Stir in the basil just before serving.

7. Scoop ice cream into serving dish, add macerated berries to plate, drizzle with balsamic glaze.