Tag: hamburger

“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

“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

“To Err is Cumin Burger”

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Another Bob’s Burger, Burger recipe?! Don’t act like you’re not excited! I used our hot peppers from the garden instead of jalapeños so feel free to use whatever pepper you’d like! This one is for the Cumin Lovers, if you don’t like Cumin, don’t bother.

Ingredients

  • 3 TBSP Ground Cumin
  • 1 LB Ground Beef
  • 2 Jalapeño Peppers, seeded and diced
  • 1/2 Cup Mayo
  • 1 TBSP + 1 TSP Fresh Lime Juice
  • 1/3 Cup Chopped Cilantro
  • 1 Ripe Avocado
  • 4 Buns
  • Arugula/or any lettuce
  • 1 Large Tomato, sliced

Let’s Get Cooking

Add the cumin into the ground beef along with some salt + pepper. Mix in the diced jalapeños and form 4 patties. Cook the burgers to your desired doneness.

In a small bowl add in mayo + lime juice + cilantro. Mix well!

Halve the avocado and slice into thin slices, top with 1 TSP of lime juice.

Take your buns and add mayo on the top bun.

Time to build the burger: bottom bun, arugula/lettuce, tomato, burger, avocado, top bun.

Wham, Bam, Boom, what a quick and easy burger that gives you a little extra kick!

Always Hungry,

Hannah