Tag: 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

“A Cheesus is Born” Burger

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I am not a mushroom gal. However, sometimes we do things we don’t want to because we love someone. This would not have been my choice as our next burger, but I went with it since my mother and brother love mushrooms. This is your classic mushroom Swiss burger. The only thing that kept me from vetoing this burger altogether is that it is topped with brown gravy, because gravy makes everything better.

Ingredients

  • 3 cloves garlic, coarsely chopped
  • Butter or olive oil
  • 1 10-ounce package button mushrooms, sliced
  • 1 cup brown gravy (canned, homemade, or from a mix)
  • ¼ cup brown mustard
  • 1 pound ground beef
  • 2 Roma tomatoes, seeded and diced
  • 4 slices Baby Swiss cheese
  • 4 slices Jarlsberg cheese or Provolone
  • 4 buns
  • Boston or green leaf lettuce

Let’s Get Cooking

In a skillet, sauté the garlic in a little butter or oil over medium-high heat just until fragrant. Turn the heat down to medium and add the mushrooms and a bit more butter or oil. Cook these slowly to soften them up and draw out their liquids.

Once your mushrooms are starting to brown, raise the heat to high till the liquid evaporates. Throw in your diced tomatoes and sauté briefly. Set aside. Heat up your gravy and make sure that it is hot for plating.


Gently mix the mustard into the beef. Cook the patties as you normally would.

Put a bit of your mushroom-garlic-tomato mixture on top and then add one slice each of the Swiss and the Jarlsberg/Provolone Cheese.

Build your Burger: Bottom bun, lettuce, cheesy-mushroom burger, more mushrooms, gravy, top bun.

Make sure you use that extra gravy for your French fries!

Made with Love,

Hannah

“Pickle My Funny Bone” Burger

Categories burgers, Recipes4 Comments on “Pickle My Funny Bone” Burger

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.

Made with Love,

Hannah

“Romaines of the Day Burger”

Categories burgers, Recipes3 Comments on “Romaines of the Day Burger”

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.

Made with Love,

Hannah