“One Horse Open Slaw” Burger

Creative burgers may just be my favorite food trend, although I am not even sure if you could consider it a trend. Burgers are a classic, so why not switch them up a little but! This is a perfect summer burger from the Bob’s Burger Cookbook of course. I hope that you’ll give it a try the next time your craving a burger.

Ingredients

  • 1 Egg Yolk
  • 1/2 TSP Salt
  • 1/2 TSP Yellow Mustard
  • 2 TSP Lemon Juice
  • 1 TBSP Red Wine Vinegar
  • 1 Cup Canola Oil
  • 1/4 Head Red Cabbage, shredded
  • 1/4 Head Green Cabbage, shredded
  • 3 Big Carrots, thinly sliced into matchsticks
  • 2 TBSP Worcestershire Sauce
  • 1 LB Ground Beef
  • 4 Slices Jalapeño Havarti Cheese
  • 4 Onion buns, or whatever you have

Let’s Get Cooking

We are going to start with the mayo that goes on the coleslaw!

In a large bowl whisk together egg yolk + salt + mustard. In another bowl mix together lemon juice + vinegar.

Add half of the lemon mixture in with the egg yolk mixture & whisk briskly.

While you’re still whisking, slowly, a few drops at a time, add in the oil. KEEP WHISKING. When the mixture beings to thicken you can add in the oil a little faster. Once half of the oil is whisked in, add the rest of the lemon mixture. KEEP WHISKING. Add the rest of the oil and whisk until the mayo is glossy. It will be a little bit thinner than store-bought mayo but that’s okay! Be proud of yourself, you just made homemade mayo!

To make the coleslaw: slice up the cabbage and carrots.

In a large bowl, place the cabbage + carrots + however much mayo you prefer. I like a thin coat, but that’s all up to you! Add in salt & pepper to taste.

For the burgers:

Mix in the Worcestershire sauce in with the ground beef. Don’t over mix!

Form the burgers into patties and cook them to your desired doneness. I usually do about 6 minutes per side for a med-rare.

Add on the cheese and cover to melt.

Build your burger up staring with bottom bun + cheeseburger + coleslaw + and a top bun!

Made with Love,

Hannah

“Chèvre Which Way but Loose Burger”

Time for another amazing burger recipe from the Bob’s Burgers Cookbook! The same old same old can get boring and who knows, an exciting burger may be just what you need to bring back the excitement; I don’t make the rules.

Ingredients

  • 1 4oz Chèvre Log, room temp. [goat cheese]
  • 1 tsp Chopped Fresh Sage
  • 2 tsp Chopped Fresh Oregano
  • 1 tsp Chopped Fresh Thyme
  • 1 tsp Chopped Fresh Rosemary
  • 1/4 Cup Mayo
  • 1 English Cucumber, half of it finely sliced, the other half diced
  • 2 Tomatoes, seeded & finely diced
  • 2 Garlic Cloves, minced
  • 1 lb Ground Beef
  • 4 Vienna rolls, or any hamburger buns
  • 1/2 Red Onion, sliced

Let’s Get Cooking

Mix goat cheese + herbs + mayo. Mix until it has a cream cheesy consistency. Add in 1/4 cup of diced cucumber + tomatoes.

Add garlic into the ground beef and form into 4 patties. Season the patties with salt + pepper.

Cook burgers on a hot skillet until desired doneness. I prefer med-rare but do your thing!

BUILD YOUR BURGER: start with the bottom bun + burger + goat cheese spread + sliced red onion + sliced cucumber + top bun

This burger gets a little messy but trust me it’s totally worth it. The goat cheese spread is also an awesome leftover on a pita!

Made with Love,

Hannah

“Do the Brussel”

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!

Ingredients

  • 1/2 lbs Bacon
  • 1 lbs Ground Beef
  • 1/3 lbs Brussel Sprouts, thinly sliced
  • 1/4 cup Shelled Pistachios, roughly chopped
  • 4 Buns
  • Green Leaf Lettuce
  • Sour Cream

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.

Let’s plate

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.

Made with Love,

Hannah