Retta says she's stealing your Beet Hummus recipe.....
WIN!!!!
WIN!!!!
contest BEGIN! Burger Royale Part 1
- Thread starter The Hot Pepper
- Start date
- Status
Bumper's poked at my bloody bun fears in terms of the beet aesthetics, but ultimately wins me over w/ yogurt sauce ... I'm a big fan of tzatziki and raeta etc ...
grantmichaels said:
Is that a picture of Jesus holding a bottle of hot sauce on that toasted bread? You didn't eat that did you?
JK...
But tons of cheese and onion does it for me.. YUM! Actually I would like one of each burger here,
[SIZE=22pt]Pookie’s should have been cooked better chimichurri bacon cheese burger [/SIZE]
[SIZE=9pt]Chimichurri[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]1 cup firmly packed fresh flat leaf parsley, heavy stems removed[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]3 - 4 garlic gloves[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]2 Tbsp. fresh oregano leaves (2 teaspoons if dry)[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]1/2 cup. olive oil[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]2 Tbsp. red wine vinegar[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]1 tsp. sea salt[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]1/4 tsp. black pepper (freshly ground)[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]1/2 tsp. [/SIZE][SIZE=9pt]Cayenne Indonesian[/SIZE][SIZE=9pt] – add additional if you like heat[/SIZE]
[SIZE=9pt]Place fresh parsley, fresh oregano, and garlic in a food processor. Pulse several times until finely chopped. (Finely chop all ingredients with knife if you do not have a food processor). Place in a small bowl.[/SIZE]
[SIZE=9pt]Stir in the olive oil, vinegar, salt, pepper, and [/SIZE][SIZE=9pt]Cayenne Indonesian[/SIZE][SIZE=9pt] . Refrigerate if not used immediately, bring to room temperature prior to serving.[/SIZE]
Mix 2 tablespoons of chimichurri to each of your ground beef patties prior to shaping them to avoid overworking the meat
Fry two slices of bacon per burger
Grill burgers to desired temperature or overcook them due to unforeseen circumstances and just prior to that special moment add the bacon and cheddar cheese but before that slice the buns and place them on the grill
BURGER ON RIGHT IS CHIMI BURGER FOR TD
Instead of cutting pictures in 1/2 or double posting them can I add both crappy burgers to one post?
[SIZE=9pt]Chimichurri[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]1 cup firmly packed fresh flat leaf parsley, heavy stems removed[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]3 - 4 garlic gloves[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]2 Tbsp. fresh oregano leaves (2 teaspoons if dry)[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]1/2 cup. olive oil[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]2 Tbsp. red wine vinegar[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]1 tsp. sea salt[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]1/4 tsp. black pepper (freshly ground)[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=9pt]1/2 tsp. [/SIZE][SIZE=9pt]Cayenne Indonesian[/SIZE][SIZE=9pt] – add additional if you like heat[/SIZE]
[SIZE=9pt]Place fresh parsley, fresh oregano, and garlic in a food processor. Pulse several times until finely chopped. (Finely chop all ingredients with knife if you do not have a food processor). Place in a small bowl.[/SIZE]
[SIZE=9pt]Stir in the olive oil, vinegar, salt, pepper, and [/SIZE][SIZE=9pt]Cayenne Indonesian[/SIZE][SIZE=9pt] . Refrigerate if not used immediately, bring to room temperature prior to serving.[/SIZE]
Mix 2 tablespoons of chimichurri to each of your ground beef patties prior to shaping them to avoid overworking the meat
Fry two slices of bacon per burger
Grill burgers to desired temperature or overcook them due to unforeseen circumstances and just prior to that special moment add the bacon and cheddar cheese but before that slice the buns and place them on the grill
BURGER ON RIGHT IS CHIMI BURGER FOR TD
Instead of cutting pictures in 1/2 or double posting them can I add both crappy burgers to one post?
If that's corn meal on top of that bun, like what's often on the bottom, I'm swooning.
Just realized.....
I forgot the damned egg.
I forgot the damned egg.
[SIZE=16pt]50/50 cheese burger[/SIZE]
[SIZE=16pt]Homemade chorizo and fresh ground sirloin topped with aged cheddar, pico and spicy ranch.[/SIZE]
[SIZE=14pt]Chorizo[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]3 tablespoons canola oil[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]6 cloves garlic, finely chopped[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]1 large shallot or two small, finely diced[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]4 tablespoons dried Mexican oregano[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]2 teaspoons ground cumin[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]2 teaspoons smoked sweet Spanish paprika[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]1 teaspoon Joyner’s Thai blend[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]½ cup apple cider vinegar[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]2 pounds of fresh ground or grind your own pork shoulder[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]Pinch of kosher salter and fresh cracked black pepper[/SIZE]
[SIZE=12pt]Heat a small skillet over medium heat. Add the oil, shallots and garlic, cook for 1 minute. Add the dried ingredients and cook for an additional minute. Add 4 tablespoons of water and the vinegar and cook for 5 or 6 minutes until it thickens. Remove from heat and place in a blender and blend until a paste. Allow to cool to room temperature. Once cooled add the work and work the spice mixture in gently with your hands. Cover and refrigerate overnight or greater than 8 hours.[/SIZE]
[SIZE=16pt]Spicy ranch[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Cup of ranch[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 onion rough chopped[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 jalapeno rough chopped[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 red, yellow or orange bell pepper rough chopped[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 tablespoon oil[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 teaspoon paprika[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]¼ teaspoon cumin[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Salt to taste[/SIZE]
[SIZE=16pt]Heat oil over medium heat and add all ingredients except ranch, cook until veggies are tender[/SIZE]
[SIZE=16pt]Allow to cool then add to blender with ranch and blend well, place in fridge until needed[/SIZE]
[SIZE=16pt]Pico[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Dozen Roma tomatoes diced[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 onion diced[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Juice of one lime[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]3 jalapenos diced[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]2 garlic cloves diced[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Cup of cilantro chopped[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Salt to taste[/SIZE]
[SIZE=16pt]Patties[/SIZE]
[SIZE=16pt]Mix 50/50 ground beef and chorizo[/SIZE]
[SIZE=16pt]Cook to desired temperature but remember there is pork in the mixture [/SIZE][SIZE=16pt]J[/SIZE][SIZE=16pt] Top with aged cheddar and put on you toasted bun…do not forget to add your spicy ranch and fresh pico[/SIZE]
[SIZE=16pt]
[/SIZE]
[SIZE=16pt]70's porn vibe for Ozzy and cooked for D3
[/SIZE]
[SIZE=16pt]Homemade chorizo and fresh ground sirloin topped with aged cheddar, pico and spicy ranch.[/SIZE]
[SIZE=14pt]Chorizo[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]3 tablespoons canola oil[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]6 cloves garlic, finely chopped[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]1 large shallot or two small, finely diced[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]4 tablespoons dried Mexican oregano[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]2 teaspoons ground cumin[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]2 teaspoons smoked sweet Spanish paprika[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]1 teaspoon Joyner’s Thai blend[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]½ cup apple cider vinegar[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]2 pounds of fresh ground or grind your own pork shoulder[/SIZE]
[SIZE=12pt]· [/SIZE][SIZE=12pt]Pinch of kosher salter and fresh cracked black pepper[/SIZE]
[SIZE=12pt]Heat a small skillet over medium heat. Add the oil, shallots and garlic, cook for 1 minute. Add the dried ingredients and cook for an additional minute. Add 4 tablespoons of water and the vinegar and cook for 5 or 6 minutes until it thickens. Remove from heat and place in a blender and blend until a paste. Allow to cool to room temperature. Once cooled add the work and work the spice mixture in gently with your hands. Cover and refrigerate overnight or greater than 8 hours.[/SIZE]
[SIZE=16pt]Spicy ranch[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Cup of ranch[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 onion rough chopped[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 jalapeno rough chopped[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 red, yellow or orange bell pepper rough chopped[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 tablespoon oil[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 teaspoon paprika[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]¼ teaspoon cumin[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Salt to taste[/SIZE]
[SIZE=16pt]Heat oil over medium heat and add all ingredients except ranch, cook until veggies are tender[/SIZE]
[SIZE=16pt]Allow to cool then add to blender with ranch and blend well, place in fridge until needed[/SIZE]
[SIZE=16pt]Pico[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Dozen Roma tomatoes diced[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]1 onion diced[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Juice of one lime[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]3 jalapenos diced[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]2 garlic cloves diced[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Cup of cilantro chopped[/SIZE]
[SIZE=16pt]· [/SIZE][SIZE=16pt]Salt to taste[/SIZE]
[SIZE=16pt]Patties[/SIZE]
[SIZE=16pt]Mix 50/50 ground beef and chorizo[/SIZE]
[SIZE=16pt]Cook to desired temperature but remember there is pork in the mixture [/SIZE][SIZE=16pt]J[/SIZE][SIZE=16pt] Top with aged cheddar and put on you toasted bun…do not forget to add your spicy ranch and fresh pico[/SIZE]
[SIZE=16pt]
[SIZE=16pt]70's porn vibe for Ozzy and cooked for D3
[/SIZE]
NICE!!!
PoL, ingreds and some prep work for the first burger.
Lump charcoal and a block of nectarine made the base for smoke roasting an eggplant (aubergine)
Baba Ganoush: Scooped out flesh of the eggplant (aubergine), juice of one home grown lemon, 1 tsp dry roasted cumin, 1/2 clove of garlic, 3 pinches s&p, and one tsp tahini
280g lamb rump, zest of 1/2 lemon and 1/4 clove of garlic pre grind
Post grind
Lump charcoal and a block of nectarine made the base for smoke roasting an eggplant (aubergine)
Baba Ganoush: Scooped out flesh of the eggplant (aubergine), juice of one home grown lemon, 1 tsp dry roasted cumin, 1/2 clove of garlic, 3 pinches s&p, and one tsp tahini
280g lamb rump, zest of 1/2 lemon and 1/4 clove of garlic pre grind
Post grind
Oh, snap ... late entry from across the pond(s) ...
The Turk
see above post for ingredients and measurements
2 Tbs Baba Ganoush on a toasted Turkish roll and fresh ground lamb patty
Thin sliced Lebanese cucumber and maters
Screw cutting it in half, that's what teeth are for! Medium well patty. Forgot the parsley but it was better without it.
see above post for ingredients and measurements
2 Tbs Baba Ganoush on a toasted Turkish roll and fresh ground lamb patty
Thin sliced Lebanese cucumber and maters
Screw cutting it in half, that's what teeth are for! Medium well patty. Forgot the parsley but it was better without it.
Thread's open? Does this go until tomorrow?
DOH! watching youtube and lost track of time. No beef boiger for me then. It was tasty though. Might upload it to the boiger thread if i can be bothered. Beer says no.
Nevermind, my DST settings were wrong.
The temptation is too great =)
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