Tag: Bob's Burgers

“Eggers Can’t be Cheesers” Burger

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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.

Be sure to have EXTRA napkins, I recommend a bib!

Made with Love,

Hannah

“It’s Fun to Eat at the Rye-MCA” Burger

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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.

Serve with french fries & enjoy!

Made with Love,

Hannah

Bleu is the Warmest Cheese Burger

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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.

P.S Be sure to save that buffalo sauce!!!

Made with Love,

Hannah

‘Bleu by You’ Burger

Categories burgers, Recipes1 Comment on ‘Bleu by You’ Burger

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

Serve with fries & enjoy!

Made with Love,

Hannah