contest BEGIN! Burger Showdown Throwdown
- Thread starter The Hot Pepper
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Wow, TS and ASS from the goodies?
Rymer's Portabella garden burger
Portabella mushroom smeared with a spicey hummus (bun)
Red potato, baby spinnach, garlic, green onion , greek yogurt (patty)
covered with a couple of slices of swiss cheese.
Top with a thick slice of hierloom tomato & arugala.
Finish with a swirl of greek yogurt.
For the bun we have two nice big portabella mushrooms
de-stem
slather with olive oil
bake for 15 minutes at 400°
Ingredients for patty
1-pound potatoes (about 4 medium-sized potatoes), boiled, peeled and quartered
1/4 cup greek yogurt (this adds protien, binding power, and a nice flavor)
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 bag (8 to 10 ounces) baby spinach
3 garlic cloves, minced
salt and fresh ground pepper, to taste
2 tablespoons lemon juice
1 egg, lightly beaten
2 cups panko crumbs
1/4 cup olive oil, for frying (add more as needed)
Instructions
Place boiled potatoes, milk, egg,
lemon juice in large bowl and combine. We want the
potato mixture to bind but not be completely mashed.
Place butter, spinnach, onion and garlic in a pan to
cook untill spinnach is softened and onion is
translucent. Just a quick few minutes.
Add cooked mix to the potatoes.
Heat oilive oil in a large skillet.
Form large patties and cook in the oil about 3 minutes per side.
NOTE: I found that they needed a deep fry after this to make them crunchy
Leftover patties are great with sourcream or greek yogurt.
Assembly
Slather a generous amount of spiced hummas on the inside of each mushroom
Melt two or three large slices of swiss cheese onto a large patty
Place patty atop bottom mushroom
Top with two thick slices of hierloom tomato
Top with arugala
Squeeze a generous amount of greek yogurt
Top with other mushroom
HANG ON FOR DEAR LIFE...................HUGE AND BURSTING WIITH FLAVOR!!!!!
Portabella mushroom smeared with a spicey hummus (bun)
Red potato, baby spinnach, garlic, green onion , greek yogurt (patty)
covered with a couple of slices of swiss cheese.
Top with a thick slice of hierloom tomato & arugala.
Finish with a swirl of greek yogurt.
For the bun we have two nice big portabella mushrooms
de-stem
slather with olive oil
bake for 15 minutes at 400°
Ingredients for patty
1-pound potatoes (about 4 medium-sized potatoes), boiled, peeled and quartered
1/4 cup greek yogurt (this adds protien, binding power, and a nice flavor)
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 bag (8 to 10 ounces) baby spinach
3 garlic cloves, minced
salt and fresh ground pepper, to taste
2 tablespoons lemon juice
1 egg, lightly beaten
2 cups panko crumbs
1/4 cup olive oil, for frying (add more as needed)
Instructions
Place boiled potatoes, milk, egg,
lemon juice in large bowl and combine. We want the
potato mixture to bind but not be completely mashed.
Place butter, spinnach, onion and garlic in a pan to
cook untill spinnach is softened and onion is
translucent. Just a quick few minutes.
Add cooked mix to the potatoes.
Heat oilive oil in a large skillet.
Form large patties and cook in the oil about 3 minutes per side.
NOTE: I found that they needed a deep fry after this to make them crunchy
Leftover patties are great with sourcream or greek yogurt.
Assembly
Slather a generous amount of spiced hummas on the inside of each mushroom
Melt two or three large slices of swiss cheese onto a large patty
Place patty atop bottom mushroom
Top with two thick slices of hierloom tomato
Top with arugala
Squeeze a generous amount of greek yogurt
Top with other mushroom
HANG ON FOR DEAR LIFE...................HUGE AND BURSTING WIITH FLAVOR!!!!!
BOOM.
Ryme just slayed me ...
That's a fucking umami bomb ...
Just jiggled it out of the beaker
...
Ryme just slayed me ...
That's a fucking umami bomb ...
Scoville DeVille said:Except (sorry Grant) that black stuff looks nasty.
Just jiggled it out of the beaker
...
Green Chile Chicken Empanada Cheeseburger
To explain the dish, the buns for the burger are empanadas that are stuffed with cream of green chile and chicken, then deep fried.
Cream of Green Chile and Chicken
One whole roasted chicken
2 onions
15-20 roasted, peeled, deseeded, de-stemmed Hatch Green Chile
1 can of cream of chicken
1 can of cream of mushroom
1 cup of heavy whipping cream
Put the fat and drippings from the chicken into a pan, chop up the onions, and begin to cook the onions in the fat. Once the onions become translucent add the cans of soup to the pan. Finely dice up the green chile, and add it to the pan. Pull off all of the meat from the chicken, shred the meat, then add it to the pan with the creamed chicken and green chile. Add the cup of heavy whipping cream to the pan, and cook on medium, stirring constantly until it begins bubbling, then change to low and stir it every couple of minutes util the sauce thickens a bit, but remains creamy.
Empanada
Take one empanada disc, and lay it out on a flat surface. Spoon on a good amount of the creamed green chile chicken onto the midlle of the disc, sprinkle on a bit of shredded cheese, then place another disc on top, and crimp the empanada to seal in the filling. This is obviously different than folding and sealing a normal empanada, but it is necessary to do it this way to make a perfect circular "bun". Deep fry the empanada until it is nice and golden brown, then take it place on a paper towel to cool down a bit.
Cheeseburger
Make your patties and grill as normal, add cheese on top to melt it. Place the burger on one of the empanadas, then add your veggies. Cover all of this with some New Mexican red chile sauce, then add another empanada on top to form your burger. I wouldn't recommend using any other condiments, since the bun is literally oozing with flavor, and the red chile sauce adds a great additional balance to the flavor.
These came out really well, I will definitely make them again.
To explain the dish, the buns for the burger are empanadas that are stuffed with cream of green chile and chicken, then deep fried.
Cream of Green Chile and Chicken
One whole roasted chicken
2 onions
15-20 roasted, peeled, deseeded, de-stemmed Hatch Green Chile
1 can of cream of chicken
1 can of cream of mushroom
1 cup of heavy whipping cream
Put the fat and drippings from the chicken into a pan, chop up the onions, and begin to cook the onions in the fat. Once the onions become translucent add the cans of soup to the pan. Finely dice up the green chile, and add it to the pan. Pull off all of the meat from the chicken, shred the meat, then add it to the pan with the creamed chicken and green chile. Add the cup of heavy whipping cream to the pan, and cook on medium, stirring constantly until it begins bubbling, then change to low and stir it every couple of minutes util the sauce thickens a bit, but remains creamy.
Empanada
Take one empanada disc, and lay it out on a flat surface. Spoon on a good amount of the creamed green chile chicken onto the midlle of the disc, sprinkle on a bit of shredded cheese, then place another disc on top, and crimp the empanada to seal in the filling. This is obviously different than folding and sealing a normal empanada, but it is necessary to do it this way to make a perfect circular "bun". Deep fry the empanada until it is nice and golden brown, then take it place on a paper towel to cool down a bit.
Cheeseburger
Make your patties and grill as normal, add cheese on top to melt it. Place the burger on one of the empanadas, then add your veggies. Cover all of this with some New Mexican red chile sauce, then add another empanada on top to form your burger. I wouldn't recommend using any other condiments, since the bun is literally oozing with flavor, and the red chile sauce adds a great additional balance to the flavor.
These came out really well, I will definitely make them again.
Attachments
#EmpanadaBurger
It's on baby!tctenten said:
Cool!
You mean you didn't grind the meat yourself?tctenten said:
https://www.youtube.com/watch?v=vRnJIUO8Jv4
Back-to-back beef burgers let's go!
Can't wait to make my beef burger!!!!!!!!!!!!!!!
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