Everything burgers of all types and styles. Doesn't matter the protein that you use, even meatless, let's hear about your favorites and how you prepare them. Let us in on your special tips and secrets for preparing your best burger that everyone craves and demands that you make.
I was honored to have my Chorizo Bacon Cheddarburger selected as one of the winning dishes in this year's Santa Barbara Independent's BBQ Contest. The burger and my Grilled Watermelon Gazpacho were a big hit. Here's the link.
I've been working on a burger recipe for the World Food Championships and just finished and posted it. It's a totally out-of-the box burger incorporating Korean flavors with homemade quick Kim-Chi and a bun that's a traditional Korean Street Food. There's a lot to it, but it will be worth the effort. It's got a good kick but you'll enjoy it. Give it a pinch and a try. Thanks,
Welcome to Robert Hunter to our cozy little group. Glad you're here and hope you enjoy our burger happenings. Please jump in with you favorite burger recipes and favorite sides to go along with those burgers. Please share with your friends and invite them to join us.
Before everything gets way too crazy with the holidays and all that baking, I want to wish everyone a very Merry Christmas and Happy New Year. May 2016 be full of fun, good health, peace for all of us, and of course great burgers. Enjoy.
Good morning burger lovers. First of all, welcome to our newest member, Lucille Amos. Looking forward to seeing some of your burger recipes and even some of your favorite dishes to go along with burgers. Can't wait. Along that line, I'm thinking about putting together a cookbook next year highlighting, of course, burgers but also everyone's favorite dishes to go along with burgers, including desserts and beverages. I know right now we're all deep into the holidays but, after life settles down after the holidays, please send me links to those yummy burgers, sides, desserts and beverages that you would like to share with the world and I'll start putting it together. Also, you favorite tips for preparing and cooking your burgers would be great to add. In advance, thanks for your contributions. And please share this with others who may want to contribute to this. The more the merrier.
And lastly, but most importantly, I want to wish everyone a very happy, joyous and peaceful holiday season. Whether it Hanukah, Christmas, Kwanza or other holiday that you celebrate, and of course New Years, may it be a great one for us all. The world's crazy these days but we have to do our part to keep ourselves and love ones safe and sane. Of course, some good food can help that.
I'm off to the World Food Championships this week and this is one of the burgers I'll be making. It my Top of the Morning Sunrise Melt taking the classic patty melt and turning it into a tasty breakfast sandwich for everyone. The ketchup is spicy but that can be toned down for the kids or those who don't care for lots of spice. My other burger is my Slaw-Tastic Smokey Cheeseburger. Enjoy.
We have three new members to group Bonnie D., Donna-Corleywalkerfritz, and Kris Thomason. Welcome and join the conversation, everything and anything burgers, from the patty to the cooking method, to the seasonings, the toppings, the buns and the best foods and drinks to go along with it. Have fun here. A little humor is always welcome too. Have a great week.
I'm going to be working on my burgers for the World Food Championships in early November so I can tweak the recipes, if I need to, before we go. I'm going to make my Slaw-Tastic Smokey Cheeseburger one more time to make sure it's the way I want it. That's the burger that qualified me to go, but you can always improve on recipes a little. Maybe just the bun will change, or not. We'll see. My second burger is my take on a patty melt. All of the competitors for their second burger have to make their twist on the classic. Mine's going to be, if it comes out the way I've envisioned, will be a Sunrise Toad-in-the-Hole Patty Melt with bacon, spicy hash brown potatoes and two kinds of cheese. If it comes out, I'll post next week. What's everyone cooking up this weekend. Happy weekend everyone. And for our friends in SC, NC and the southeast, stay safe.
As much as I love burgers made with good quality beef, I actually started experimenting with burgers using ground turkey and have come up with several excellent recipes. I use regular lean turkey which has both breast and thigh meet which produces a juicier burger. Extra lean can get too dry real quickly. And sometimes I'll sauté shallots and garlic to mix into the meat. And when I do I pour the little bit of oil that I used for the shallots and garlic into the meat. That extra fat helps the patties from drying out. Here's a couple that have turned out great. The Santa Barbara Southwest Turkey Burger was published a few years ago in a 4th of July edition of the L.A. Times Food Section. That was awesome. Try turkey and let us know how it comes out. Have a great Sunday. Santa Barbara Southwest Turkey Burger