My mom and brother came to stay with me and assisted in redecorating my apartment, and I returned my gratitude in the form of a cheeseburger. I really think that is the best currency out there. This burger features a beautiful sunny-side up egg on top of a perfect cheeseburger. I am all for a runny egg. I know it grosses people out, but they are hugely missing out on something so delicious, and they should just get over it.
Ingredients
1 LB Ground Beef
8 Slices American Cheese
4 Large Eggs
4 English Muffins
Green Leaf Lettuce
Your fav Hot Sauce
Butter
Let’s Get Cooking
Make four patties, season both sides with salt and pepper, and cook the burgers to your desired doneness. When they’re almost done, top with cheese [ 2 slices per burger]. Cover the pan to help melt the cheese.
In a large frying pan, cook your eggs sunny-side up. Toast your English Muffins.
Build your Burger: Spread a little bit of butter on your English muffins. Bottom muffin, lettuce, cheeseburger, egg, hot sauce, and top muffin.
The moment I built this burger I was singing the intro to the Krabby Patty in the Krusty Krab training video … DA DADUM DUM DUM DUM DAA. This right here is a classic burger – there’s no way you can fuck this up. I made a few changes when cooking this burger – like swapping cheddar for pepper jack and not making Bob’s fancy bacon fries because I was too tired. This burger is a good reminder that the classics are delicious for a reason.
Ingredients
1 LB Bacon
1 LB Ground Beef
1 Cup Whole Milk
1 Large Egg
4 Buns
Green Leaf Lettuce
1 Large Tomato, sliced
1 Red Onion, sliced
4 Slices of Cheddar Cheese [or Pepperjack]
Par-baked French Fries
Let’s Get Cooking
Preheat your oven to 400F.
Chop up all but 8 slices of bacon and fry over MED heat until almost crisp. Drain the chopped bacon on paper towels, wipe out the skillet, and fry the remaining slices until crisp.
Par-bake your french fries, or par-fry them and set aside.
Combine milk + egg in a large bowl. Coat the par-baked french fries in the mixture and spread on a parchment-lined baking sheet. Toss the coated fries with the chopped bacon and return to the oven for 10-15 minutes or until the fries are extra crispy.
While the fries are cooking, make 4 patties and season both sides with salt and pepper and cook to your doneness. When they’re just about finished cooking, top with your cheese slices.
To build your burger: bottom bun, lettuce, cheeseburger, tomato, bacon slices, onion, top bun.
Serve with your bacony fries & enjoy… you’re going to need to unhinge your jaw for this one.
Another day another Bob’s Burger. This one here is simple, but my goodness is it delicious. The rye bread is a replacement for a bun and you would think it doesn’t make a difference, but it absolutely does! If you’re not a horseradish person I would say to you, think again! The cheese milds out the horseradish while also making the mustard POP!
Ingredients
1 TBSP Butter
1/2 Yellow Onion, thinly sliced
1LB Ground Beef
Cheddar Cheese, slicked 1/4 in thick
Sliced Rye Bread, get the good stuff
Boston or Green Leaf Lettuce
4 TBSP Prepared Horseradish
Brown Mustard
Let’s Get Cooking
Start with cooking the onions. Melt the butter in a wide frying pan over MED-LOW heat. Add in the sliced onion and stir to coat. Cook over LOW heat, stirring occasionally, until the onions are soft and sticky golden brown, about 20-30 min.
Make the burger patties and season both side with salt and pepper. Cook them to your liking. Just before the burgers finish cooking, top with caramelized onions and a slice of cheddar cheese, cover, and tent to help the cheese melt. Once cheese is melted remove from heat.
Now is the time to build your burger!
Start with Rye bread, lettuce, cheeseburger, a spoonful of horseradish, and the ‘top bun’ of rye bread with brown mustard slathered on one side.
I am a pickle girl, as I am sure I have shared before, so of course I had to make this fried pickle burger by our BFF Bob. It is one of the more simple burgers that Mr. Belcher has to offer, with fried pickles and a spicy mayo being the stars of the show; but don’t let simple fool you, because DAMN it’s good.
Ingredients
Vegetable/Canola Oil for Frying
1/3 Cup Flour
1/3 Cup Cornmeal
1 Egg
1 TBSP Old Bay Seasoning
1 TSP Crushed Red Pepper Flakes
1 16 oz jar Kosher Dill Pickle Chips
4 Hamburger Buns
1/2 Cup Mayo
1 TBSP Frank’s Red Hot
1 TSP Ketchup
1 lb Ground Beef
Green Leaf Lettuce
Let’s Get Cooking
In a deep saucepan, heat about an inch of oil to 350F.
Mix the flour + cornmeal + seasoning + red pepper flakes in a large bowl. In a small bowl, crack the egg and beat it.
Drain the pickle chips and pat dry. Dunk the pickles in the eggs and then dredge in the seasoned flour. Fry the coated pickle chips in small batches until they turn golden brown. Remove from the oil with a slotted spoon. Be sure to check the oil temperature between batches.
In a bowl, mix together mayo + hot sauce + ketchup, adjusting per your taste.
Form the beef into 4 patties, season both sides with salt + pepper, and cook to your liking.
To build the burger: bottom bun, lettuce, burger, fried pickles, spicy mayo, top bun.
A Caesar salad with chicken and some french fries is a summer staple for me. That tangy Caesar dressing and those croutons are just so complimentary. Rather than croutons, grab some hamburger buns, and let’s turn this salad into a delicious burger. The best part is, with the leftover romaine and dressing you have, you can make your adored chicken Caesar salad with the leftovers! and yes, Caesar salad dressing is made with anchovies, so just get over it, you’ve been eating it this whole time anyways.
Ingredients
1 2oz Tin or Jar Anchovies packed in water
2 TSP Garlic, minced [I used 2 cloves]
1 TSP Dijon Mustard
1 TSP Worcestershire Sauce
1 Cup Mayo
1/2 Cup Parmesan Cheese, finely grated
3 TBSP Lemon Juice
1 TBSP Olive Oil
1 LB Ground Beef
4 Hamburger Buns
1 Head Romaine Lettuce, leaves chopped
Let’s Get Cooking
Grab your food processor and dump the tin of anchovies and the water in, blend into a paste.
In a small bowl, combine 3 TSP of the anchovy paste + garlic + mustard + Worchestershire + mayo + parmesan + lemon juice + olive oil. Set aside, I let mine sit for about 3 hours in the fridge, you don’t have to let yours sit that long!
Mix the remainder of the anchovy paste in with the beef and form 4 patties. Season both sides with salt & pepper and cook the burgers according to your desired doneness.
BUILD YOUR BURGER: Bottom bun, chopped romaine, burger, Caesar dressing, top bun.
There are some things that America gets right, like BBQ, Chicken Wings, & Burgers. Now just combine the best of those things, a homemade buffalo sauce + a DELICIOUS blue cheese sauce & don’t forget the celery, to get this amazing burger that will WOW you. [You also get tons of extra buffalo sauce that you can use to make air fryer chicken wings.] All I have to say is Bob [Bob’s Burgers] knew what he was doing with this one.
Ingredients
2/3 Cup Frank’s Red Hot sauce
1 Stick + 1 TBSP Butter, divided
2 TBSP White Vinegar
1/4 to 1 TSP Cayenne [ I like it hot so I do 1 TSP]
1/2 White Onion, finely chopped
2 TBSP All Purpose Flour
1 Cup Whole Milk
1 Cup Crumbled Blue Cheese
3 Stalks Celery, finely chopped
1 LB Ground Beef
4 Sesame Buns
Green Leaf Lettuce
Let’s Get Cooking
Make the Buffalo Sauce
Combine the Frank’s Red Hot + butter + vinegar + cayenne in a small saucepan & stir over MED heat until the butter is completely melted. Remove from heat and let stand until cool.
Make the Blue Cheese Sauce
Melt the remaining TBSP of butter in a saucepan over MED heat. Add the onion and cook until softened. Add in the flour & stir vigorously. Slowly add the milk, stirring constantly. Add in the blue cheese and mix until it melts completely. Allow the sauce to sit on low, often stirring until it thickens up and coats the back of a spoon.
Make the Burger
Mix the celery and 1/2 cup of the buffalo sauce into the beef and gently form into 4 patties. Season both sides with salt & pepper. Cook as you normally would, I do about 6 min each side on MED heat. Be extra careful when you flip, this burger is a little softer due to the buffalo sauce.
Build your Burger
Start with your bottom bun [I like mine toasted] + lettuce + burger + blue cheese sauce + buffao sauce + top bun.
Serve with french fries and extra napkins, but the mess is always worth it.
This burger is created after I was torn between breakfast for dinner or a hamburger. I decided to combine them for the best of both worlds. The burger turned into an absolute monster, featuring avocado, a hashbrown patty, bacon, and a fried egg. I would not recommend this burger if you’re looking for a ‘light’ meal. I have no regrets about it, hell I’d serve it with a Bloody Mary if I could. This recipe is just for one, so modify it as needed if making for more!
Ingredients
Hamburger Bun
Hamburger patty [ I made this from a pre-made patty my mom gave me, can always make your own from ground beef]
Half an Avocado, sliced
1 Hashbrown Patty
1 Slice of Bacon
1 Egg
1 Slice Cheddar Cheese
Olive Oil
Salt & Pepper
Let’s Get Cooking
To get started, cook your hashbrown patty per your preference, I like to do it in the air fryer, but you can bake it in the oven as well. Cook per package directions. Cook your bacon in a pan to your desired doneness, I like mine a little bit chewy but to each their own. Remove the bacon from the pan and place cooked bacon on paper towels. Place the pan back on the stove as we will cook our patty using the same pan.
Form your patty, or if you are using a pre-made one, salt and pepper on both sides. Cook the patty to your desired doneness, I prefer med-rare, so about 6 minutes each side. Remove the burger from heat and fry your egg in the same pan. Add extra olive oil if needed.
Toast your buns and now it’s time to build.
Bottom bun + sliced avocado + hashbrown + bacon + burger + cheese + fried egg + top bun
As we’ve seen from my recent postings, I’ve been wanting to put Kimchi in just about everything I can. I’m late to the party in being obsessed with it I know. But it’s packed with such good probiotics, and as a girl with gut issues, how can I not love it. I love using burgers as a medium to fuse different cuisines together, it’s the perfect mix of silky egg, and spicy kimchi.
Ingredients
4 Burger Buns
1 LB Ground Beef
Romaine Lettuce
4 Eggs, Fried
4 Slices Sharp Cheddar Cheese
1 Cup Kimchi, split amongst the 4 burgers
Salt & Pepper
Olive Oil
Let’s Get Cooking
To make your burger, grab a slice of cheese and place it in the middle of the ground beef, form the burger around the cheese. Place on a plate once formed and season both sides with salt and pepper.
Cook your burgers to your liking, I go med-rare so about 6/7 minutes each side. While the burgers are cooking, grab a small frying pan and fry up the eggs in a small amount of oil. Once done, remove from the pan and place on a paper towel.
To build the burger start with the bottom bun, lettuce, burger, kimchi, fried egg, then top bun.
IT’S HALLOWEEN, cue the bats and the ‘Ghost Busters’ Theme song. It’s been a little while since I did a Bob’s Burger recipe and I thought it was fitting due to mine & Linda’s love of the holiday. This burger has everything you need, cheese, HEAT, and homemade ketchup. There is also that added element of fear when cutting up fresh habanero’s. As a warning, PLEASE be careful with habanero’s if you have rubber gloves please do use them and wash your hands, cutting board, and knife immediately after touching them. This is not an exaggeration, those buggers will ruin your day in a SECOND. With that being said, let’s get into it.
Ingredients
1 Medium White Onion, chopped
Olive Oil
1/2 Cup Minced Fresh Ginger
3 Cloves Garlic, minced
1/2 Cup Red Wine Vinegar
1/2 Cup Brown Sugar
28 oz. Can Crushed Tomatoes
1 LBS Ground Beef
4 Habaneros, or to taste, stemmed, seeded, and chopped
2 Cups Fresh Cheese Curds
Boston Leafe Lettuce
4 Burger Buns
Let’s Get Cookin’
Saute the chopped onion in a large pan with some olive oil over MED-HIGH heat, just until they get soft. Turn heat to low, and add in ginger + garlic, cook until the onions are translucent.
Turn the heat back up to MED-HIGH and add vinegar + brown sugar, stir until the sugar is dissolved. Add in the tomatoes and simmer for 30 min, add in salt + pepper. WOW YOU’RE AMAZING YOU JUST MADE KETCHUP. You can blend it if you prefer it smoother, just wait until it cools to do so.
Without touching absolutely anything on your body, mix in the chopped habaneros with the beef and form 4 patties. WASH YOUR HANDS ASAP. Season both sides with salt + pepper and wash your hands again.
Cook the patties to your liking, I do about 6 minutes each side on a hot skillet for Med-Rare. Right before the burgers are done, top with the cheese curds and cover so they get all melty.
Build the burger: Bottom bun, lettuce, burger with melty cheese curds, LOTS of homemade ketchup & top bun.
The book mentions you need to turn to your guests and say this before taking a bite: “Has it oc-curd to you that you’re about to eat one of the best meals of your lives?”
Amazing I know, now go enjoy this spicy burger, that actually is extremely balanced with the cheese and ketcup.
Back with another Bob’s Burgers burger recipe. Who would have thought a cookbook based on a cartoon has some of the best burger recipes around, I WOULD HAVE. I would consider this burger fancy, I mean it involves a red wine reduction so pull out your fancy napkins and dive in.
Ingredients
1 LB Thick-cut Bacon
2 Small Onions, finely chopped
2 Garlic Cloves, chopped
3 TBSP Butter
2 Roma Tomatoes, diced
1 1/2 Cups Red Wine, I like the Dark Horse red blend
1 LB Ground Beef
4 oz Bleu Cheese, diced
1 Bunch Red Swiss Chard, stalks removed & leaves cut into thick ribbons
1 TBSP Olive Oil
4 Buns
Let’s Get Cooking
Cook the bacon on the stove top or in the oven, until crispy
Saute the onions and garlic with 2 TBSP of butter over MED heat. Cook until the onions are translucent.
In the same pan, add in the tomatoes + wine and bring the mixture to a boil. Let it cook down for about 2 minutes, then lower the heat and bring to a simmer. Stir occasionally, and after about 5 minutes stir in the other TBSP of butter. Continue to simmer until the reduction thickens, enough to cover the back of a spoon, about 20 minutes. Pour through a straining into a bowl to remove the solids, set the red wine reduction aside.
Fold in the bleu cheese into the beef and gently form into 4 patties. Press a thumb gently into one side of the patty, creating a small indent. Season both sides with salt + pepper. The cheese may ooze a little so be careful flipping.
Saute the chard leaves with a bit of olive oil over MED heat. Add salt and stir continuously until wilted.
Toast the buns and then it’s time to build:
Bottom Bun – Burger – Bacon – Sautéed Chard – Red Wine Reduction – Top Bun
Hangry Hannah 