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.
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
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
Truly, is there anything better than a steak sandwich? It makes it 100x better when it’s homemade and used with bread that you made yourself. But it does not even have to be that extra. Most likely you have these ingredients hanging around in your fridge/pantry so why not make it into something beautiful.
2 Slices of your fav bread (sourdough)
1LB Bottom Round Steak
Mayo, enough to spread on the bread
1 Slice Provolone Cheese
1/4 Cup Onion, sliced
1 TBSP Butter
1 Garlic Clove, diced
1/4 Cup Worcestershire Sauce
Salt + Pepper
Let’s Get Cooking
Melt your TBSP of butter into a small pan. Add in the onions and begin to caramelize, this is a long process so if you don’t want to wait just saute them. If you would like to caramelize, let the onions cook in the butter on low for about 30-40 minutes.
While the onions are cooking marinate the steak. Season the steak on both sides with salt and pepper. In a small bowl, add in the Worcestershire sauce + garlic + steak. Let marinade for about 20 minutes.
Heat up about 1/2 TBSP of olive oil in a large pan. Add in the steak and cook about 4 minutes on each side for med-rare. Let the steak cool, then cut against the grain into strips.
Add the steak back into the pan with the heat on low, add on the cheese, and cover with a lid. Add a little extra water to create steam to melt the cheese.
Once the steak is ready, toast your bread and lightly coat one slice with mayo, add on the sliced pickles, steak, then caramelized onions.
Serve with french fries or whatever side you desire.
God’s gift to the culinary world has to be french fries. They are probably my favorite potato form to exist, thought it is hard to choose. You can make these beauties at home and trust me you will want to make them over and over.
Frying oil, pick your poison, veggie, castor, peanut whatever you like.
You’ll also need: lots of paper towels
Let’s Get Frying
Wash the potatoes, peel them if you please.
Cut off the two ends of the potato, then the sides, making it almost like a box. From there cut the longer side cut into about 1/4-in thick slices. Cut these slices again into little potato sticks
Place the potato sticks into ice water for at least 5 min to get the starches off.
Heat the frying oil to about 325F [This is round 1], while this is heating up lay out paper towels and dry off the potato sticks. Making sure these bad boys are dry before dropping them into the fryer.
In small batches, drop some potato sticks into the oil, don’t let them get brown, let them go for about 5 minutes and then remove with a metal slotted spoon and place on a paper towel. Continue this until all fries are done.
REMEMBER BE CAREFUL THIS IS HOT OIL WE ARE TALKING ABOUT
Now for round 2: Crank up the oil now to about 375F and start with small batches again. This time you’re going to want to them to brown, this will be for about 3 minutes or more. Again, continue this until all the fries are golden brown and crispy, trust me you’ll know when it’s right. Remove from the oil when you think they are done and place them on paper towels to remove excess oil.
Once all fries are done, place in a bowl & sprinkle with salt & whatever other goodies you like.
Trust me this is the only recipe I use for french fries & it goes perfectly with the Bob’s Burgers recipes on my blog! *Wink Wink Nudge Nudge, Chèvre Which Way but Loose Burger & Do the Brussel* It also makes it better knowing you know all the ingredients in your french fries.
The things that I always reach for when I am feeling down is cartoons and food. It’s only fitting that one of my favorite cartoons is Bob’s Burgers. I have the cookbook based off the show and it has some of the best burgers out there! So due to us being stuck inside and down in the dumps I thought I would share one of my new favorites from the cookbook!
1/2 lbs Bacon
1 lbs Ground Beef
1/3 lbs Brussel Sprouts, thinly sliced
1/4 cup Shelled Pistachios, roughly chopped
Green Leaf Lettuce
Let’s Get Cooking
Cook the bacon on the store in a large frying pan over low heat. Cook bacon until it’s crispy (But not too crispy). I diced up the bacon but you can also keep it in full strips.
While bacon is cooking, thinly slice the brussel sprouts and chop the pistachios.
Remove bacon from the pan and throw the sliced brussel sprouts into the bacon fat. Increase the heat to medium high.
As the sprouts start to brown, add the pistachios and stir. Remove from heat and set aside.
Season beef with salt and pepper. Form patties and cook burgers in the same pan to desire doneness, I prefer medium-rare but you do you.
To build the burger I recommend following the Bob’s Burgers Cookbook to a T. This is how to build your burgerss:
Bottom bun, Lettuce, Burger, Bacon, Brussel Sprout mixture, sour cream, and top bun.
The whole family loved this burger, personally, the sour cream just tied it all together. You also don’t feel so bad about eating a giant burger when there are some brussel sprouts on it!
The burger also goes amazingly well with homemade fries, which are coming in a blog post soon!
Let me know if you try this burger out and what you think! If they go well I am happy to share more of the amazing recipes.