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Place patties on 4 lettuce leaves to form a cup, top with 1 tablespoon cheese, 1 tablespoon Spinach-Lemon Pesto, 1 tablespoon Beef Jerky Marmalade, another patty, 1 tablespoon cheese, 1 tablespoon Spinach-Lemon Pesto and 1 tablespoon Beef Jerky Marmalade. Garnish each stack with balsamic syrup, as desired.
Cooking Tip:
Spinach-Lemon Pesto: Place 2 cups fresh baby spinach, 1/3 cup grated Parmesan cheese, 1/4 cup toasted sliced almonds, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon peel (from 1/2 lemon) and 1 teaspoon minced garlic in food processor container. Cover, process until coarse paste forms. With motor running, slowly drizzle in 2 tablespoons olive oil and 2 tablespoons water through opening in cover, processing until smooth.
Beef Jerky Marmalade: Heat large nonstick skillet on medium-high heat until hot; spray with cooking spray. Add 1/3 cup chopped red onion; cook 4 to 5 minutes, stirring occasionally. Add 1/3 cup minced shallot and 1/2 teaspoon minced garlic and cook 2 to 3 minutes until translucent. Add 3 tablespoons maple syrup, 1/2 teaspoon dry mustard and 1/2 teaspoon chile powder; bring to a boil. Add 1/4 cup sherry and 3 tablespoons brown sugar; stir to combine. When sugar is melted, reduce heat to medium. Add 8 ounces chopped beef jerky and cook about 5 minutes to reduce liquid to a thick glaze, stirring occasionally.
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