September 20, 2012 § Leave a comment
J: Mini-foods seem to be kind of a thing in foodie circles these days. I suppose I can see why (the internet loves cute things, and the smaller a food is, the fewer calories it has, so… you can eat more of it, right? No?), and sliders are a pretty classic miniature version of a pretty classic food. I’ve often seen them served with brie, and we have a goal eventually of making sliders with Kobe or Wagyu beef and brie, but that was a bit…indulgent for the budgets of a grad student and a freelancer. So we settled on regular (but good quality!) beef and some muenster cheese, instead of cheddar, to put a little spin of our own on these sliders.
February 24, 2012 § 4 Comments
J: While Erik and I do enjoy a good meat-burger every now and then, we are both trying to eat more vegetarian, for the health benefits as well as for the expense. So, when we want to make burgers, we often turn to veggie burger recipes instead to get our fix. This burger recipe is one we came up with, inspired by the ingredient list on a box of MorningStar Farms southwest veggie burgers. We loved the burgers so much, looked at the ingredient list, and realized, hey — there’s nothing crazy in here. We could make these! So, we did.
October 25, 2011 § Leave a comment
E: This is a “burger” in that it is a bunch of food stacked on bread. It is not a burger in the traditional sense of ground materials formed into a patty. I guess this should more properly be called a Hawaiian veggie stack, but I’ve called these burgers for a long time and so it will remain.
I got this recipe from my mother, who acquired it during a trip to Hawaii (specifically, it’s from a restaurant in Lahaina, Maui) many years ago. It has been a family favorite since then. I’ve changed the recipe a little due to my tastes, but I include as optional some of the original ingredients that I usually omit.
These burgers are really quick to make. Ours took some time because we made more of the brioche buns ourselves. But if you have buns already, or wish to use bread or English muffins (as the original recipe specifies) you can probably whip these together in 30 minutes or less. « Read the rest of this entry »
September 25, 2011 § Leave a comment
J: Here at Nombudsman, we are always in pursuit of ways to put more cheese in everything, and in particular, it is one of our missions (…well, maybe just my mission) to see how many different ways we can incorporate cheese into a burger. We presented our Inside-Out Burgers a couple weeks ago, and now we have a new creation: Cheese-Studded Burgers!
These may look like innocuous, regular burgers, but they have tons of tiny cheese cubes mixed into the patties, so you get little bursts of cheese every time you take a bite! And, of course, we topped the burgers with yet more cheese before we devoured them. I’m telling you, it’s a veritable cheese-ucopia. We also used ground beef for these, at my urging, because it’s just so much heartier than ground turkey. You can certainly use your choice of ground meat products — I’m sure this would be tasty with turkey, chicken, or even more exotic things like buffalo. Let us know what you find works best for you!
August 20, 2011 § 1 Comment
J: Here we go, kids. We’ve kept you in suspense for a couple days with the promise of an awesome burger recipe to come, and here it is. These aren’t your mama’s cheeseburgers. They are thick and juicy, with a hunk of oozy cheese in the middle — yes, you heard right. These cheeseburgers have the cheese on the inside. Though of course, you’re welcome to add more cheese on the outside, if the center doesn’t give you that cheesiness you’re craving.
August 16, 2011 § 4 Comments
J: I have had this one particular burger idea in my head for months now. I saw it on some YouTube video or food show or something, and haven’t had the opportunity to actually make the burgers… until now. But of course, as soon as I mentioned my idea to Erik, he suggested that we make the buns from scratch as well — and being the foodies that we are, of course that’s exactly what we did. So, what was this burger idea? Well, you’ll have to wait a few days for that post; this right here is dedicated to the reason storebought buns will never make you happy ever again.
These things are a) easier than you expect, b) light, fluffy, and just like storebought only BETTER (and with a snazzy sense of accomplishment on the side), and c) so. delicious. Also, if you bake, oh, ever, odds are that you have everything you need for these babies in your kitchen/pantry right now. No excuses!