Burger:
• 4 patties, ground beef 80% lean
• Leftover stuffing
• 4 slices provolone cheese
• 2 Turano Gourmet Sandwich Rolls, toasted
• 1 egg
• Butter, for toasting buns
• ¼ cup Dijon mustard

Cranberry Bacon Jam:
• Left cranberry sauce
• 1 package (1 lb) bacon
• 1 large yellow onion
• ½ cup brown sugar
• ½ cup maple syrup
• ½ tsp red pepper flakes

① Cranberry Sauce - To a saucepan over medium-low heat, add cranberry sauce
② Bacon Jam- In a large skillet over medium heat, cook bacon until browned. Remove bacon, leaving the fat in pan. Add onion and reduce heat to medium-low; caramelize onions for about 30 minutes. Add back the bacon, then add cranberry sauce, maple syrup, brown sugar, and red pepper flakes. Cook until the sauce thickens.
③ Stuffing Patty - Combine the stuffing with 1 egg in a bowl. Form into a ball, place in a pan over high heat, flatten into a patty, and sear both sides until browned. Remove from heat.
④ Burger Patties - Season 2 beef patties (per burger) with salt and pepper. In a hot skillet, flatten them thinly (“smash”) and cook for about 6 minutes before flipping. Add a slice of provolone to each patty, allow to melt. Stack one patty on top of another, then remove from heat.

Assemble the Burger
On the bottom bun layer, add a dollop of dijonnaise, the stacked burger patties, the stuffing patty, cranberry bacon jam, and then add the top bun. Enjoy!