The Hot Pepper said:
Good soy sauce too, albeit a little pricey. what's the root veggy, diakon?
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contest BEGIN! The Dual Burger Duel
- Thread starter The Hot Pepper
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Good soy sauce too, albeit a little pricey. what's the root veggy, diakon?
yup
Almost dark, can't wait for my yellow pics after 4 days 
Where's the Beef?!! Burgers
I had never made a veggie burger before. I've had big portabella burgers before and loved them so I wanted to try something new this time around.
Here we have an eggplant parmesan burger and a black bean portabella burger. Let's start with the eggplant.
Eggplant patties:
1 medium size eggplant
French bread
Mozzarella cheese
1 can of northern beans
1 egg
1/2 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp Italian seasonings
1/2 tsp dried basil
Sauce:
1 28oz can San Marzano tomatos
Fresh basil
1/4 diced onion
2 cloves garlic minced
Olive oil
First I started the sauce up.
Get your oil to med high heat and sauté the onions until translucent. Add the garlic and cook until you smell it. Then dump in the tomatos and stir and mash them up. Tear up some fresh basil and add it and then bring to a boil. Once it's bubbling lower to a simmer for at least a few hours. Add a little tomato paste to thicken it up.
Now the patties. Peal the skin off and slice into 1" thick rounds. Sprinkle salt on both sides and place in a strainer in a bowl. Leave for about ten minutes to extract the bitterness then rinse off. Dice the rounds into 1" chunks and place into tin foil with a couple table spoons of water. Bake at 400F for 10-15 mins. Once done blend the chunks with the beans and the egg.
Once mixed add into a bowl with the bread crumbs and the seasonings and mix well. Once mixed place some parchment paper on a sheet (I had to oil; no paper
) and form the patties and put on the sheet. Bake at 375F for 40 minutes, flipping them halfway.
Instead of a bun I garlic buttered some French bread and used that for a bun. Then place the cooked patty on the bun, cover with a piece of mozzarella cheese, top with sauce, then dress with fresh basil and some pepperonchini peppers.
Now for the bean/mushroom.
Patties:
2 cups portabellas diced finely
2 cups black beans
1 cup minced broccoli
1/2 cup diced red onion
3 eggs
1/2 cup panko
1 tbs Montreal steak seasoning
1 tbs Worcestershire sauce
2 tbs garlic
3/4 cup parmesean cheese
To start mash one cup of the beans in a large bowl. Then add the other cup of beans, mushrooms, broccoli, garlic, wocestershire sauce, and the seasoning. Mix until everything is evenly coated. Then add the 3 eggs (beaten), cheese, panko, and mix well.
Get a skillet heated up with some oil and get it to where it's sizzling then form some patties and put them in the skillet.
Cook them for about 5 minutes on each side. There should be a slight crust formed.
I used an onion bun and toasted it under the broiler. I topped the patty with gruyere cheese, southwest hummus, and some pickled jalapeños. Really wish I had more jalapeños but the jar was empty after the few I grabbed out.
I really enjoyed these burgers. The bean/mushroom was my favorite of the 2 for sure. If I were going to make these again I would probably fry the eggplant patties instead of baking them to get some more crunch. The garlic bread was definitely the way to go though. I also has some extra sauce to dip the burger in as I ate it.
The hummus and jalapeños rocked on the bean/mushroom burger. Onion bun was a winner all toasted up too.
I had never made a veggie burger before. I've had big portabella burgers before and loved them so I wanted to try something new this time around.
Here we have an eggplant parmesan burger and a black bean portabella burger. Let's start with the eggplant.
Eggplant patties:
1 medium size eggplant
French bread
Mozzarella cheese
1 can of northern beans
1 egg
1/2 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp Italian seasonings
1/2 tsp dried basil
Sauce:
1 28oz can San Marzano tomatos
Fresh basil
1/4 diced onion
2 cloves garlic minced
Olive oil
First I started the sauce up.
Get your oil to med high heat and sauté the onions until translucent. Add the garlic and cook until you smell it. Then dump in the tomatos and stir and mash them up. Tear up some fresh basil and add it and then bring to a boil. Once it's bubbling lower to a simmer for at least a few hours. Add a little tomato paste to thicken it up.
Now the patties. Peal the skin off and slice into 1" thick rounds. Sprinkle salt on both sides and place in a strainer in a bowl. Leave for about ten minutes to extract the bitterness then rinse off. Dice the rounds into 1" chunks and place into tin foil with a couple table spoons of water. Bake at 400F for 10-15 mins. Once done blend the chunks with the beans and the egg.
Once mixed add into a bowl with the bread crumbs and the seasonings and mix well. Once mixed place some parchment paper on a sheet (I had to oil; no paper
) and form the patties and put on the sheet. Bake at 375F for 40 minutes, flipping them halfway. Instead of a bun I garlic buttered some French bread and used that for a bun. Then place the cooked patty on the bun, cover with a piece of mozzarella cheese, top with sauce, then dress with fresh basil and some pepperonchini peppers.
Now for the bean/mushroom.
Patties:
2 cups portabellas diced finely
2 cups black beans
1 cup minced broccoli
1/2 cup diced red onion
3 eggs
1/2 cup panko
1 tbs Montreal steak seasoning
1 tbs Worcestershire sauce
2 tbs garlic
3/4 cup parmesean cheese
To start mash one cup of the beans in a large bowl. Then add the other cup of beans, mushrooms, broccoli, garlic, wocestershire sauce, and the seasoning. Mix until everything is evenly coated. Then add the 3 eggs (beaten), cheese, panko, and mix well.
Get a skillet heated up with some oil and get it to where it's sizzling then form some patties and put them in the skillet.
Cook them for about 5 minutes on each side. There should be a slight crust formed.
I used an onion bun and toasted it under the broiler. I topped the patty with gruyere cheese, southwest hummus, and some pickled jalapeños. Really wish I had more jalapeños but the jar was empty after the few I grabbed out.
I really enjoyed these burgers. The bean/mushroom was my favorite of the 2 for sure. If I were going to make these again I would probably fry the eggplant patties instead of baking them to get some more crunch. The garlic bread was definitely the way to go though. I also has some extra sauce to dip the burger in as I ate it.
The hummus and jalapeños rocked on the bean/mushroom burger. Onion bun was a winner all toasted up too.
Where I leave off?
Oh yeah!
Boss's cookin' ... hole. leigh. shit.
Me too ...
Let a little blue in ...
cheese wire snapped ...
PITA with a knife ...
... for the burger vinaigrette.
It's that lake the patties are in ...
Bun prep ...
36 hr maple-bourbon SV slab bacon prep ...
Sweet, sweet heat ...
Notice how it disappears, lol ...
Indoor grillin' over flame ...
OH MY
dat sesame bun, tho ...
Homemade remoulade theme mayo, lookin' good ...
Burger prep on fleek ...
Keep your eyes on the bacon ...
Oh yeah!
Boss's cookin' ... hole. leigh. shit.
Me too ...
Let a little blue in ...
cheese wire snapped ...
PITA with a knife ...
... for the burger vinaigrette.
It's that lake the patties are in ...
Bun prep ...
36 hr maple-bourbon SV slab bacon prep ...
Sweet, sweet heat ...
Notice how it disappears, lol ...
Indoor grillin' over flame ...
OH MY
dat sesame bun, tho ...
Homemade remoulade theme mayo, lookin' good ...
Burger prep on fleek ...
Keep your eyes on the bacon ...
That cheese!
GS does Salmon Burgers
Ingredients:
2 pounds Salmon fillet
2 green onions
handful cilantro
handful parsley
2 jalapenos
2 eggs
2 tbsp sesame oil
1 tsp salt
1 cup bread crumbs.
Preparation for burger patties:
1. Mince the salmon meat and place into bowl
2. Chop up the onions, cilantro, parsley and jalapenos then mix into salmon meat along with the eggs.
3. Refrigerate for 1 hr then mix in bread crumbs right before making the patties.
Burger#1 Toppings Ingredients:
1 cucumber
1 red onion
1 cup rice vinegar
1/4 cup sugar
3 tsp salt
fennel
*Avocado
Preparation for toppings:
Thinly slice cucumber and onions. Heat up vinegar up to medium-high on stove and add the salt and sugar. Once salt and sugar dissolves remove from heat and let cool. Once cool add cucumber and onions and a handful of fennel to the vinegar and refrigerate until ready to use.
Cilantro lime sauce Ingredients
1 cup mexican sour cream
1/2 cup cilantro
1/2 cup parsley
chunk of onion
2 cloves garlic
Lemon juice 2 lemons
Lemon zest 1 lemon
Preparation for Cilantro lime sauce:
using blender, blend all ingredients listed for dressing.
Burger#2 Topping ingredients
-Coleslaw-
purple cabbage
2 1/2 tbsp vinegar
1/8 cup sugar
1/8 tsp ground mustard
1/2 cup mayo
s&p
Preparations for coleslaw:
In a bowl mix all listed ingredients
-Fried Green Tomatoes-
unripe green tomato
Flour
eggs
bread crumbs
s&p
oil for frying
Preparations for Fried Green Tomatoes:
Heat up oil in skillet
1.Slice the tomato
2.S&P on the tomato. Salt will start drawing after 10 minutes or so
3. Use a paper towel to absorb excess moisture from tomatoes
4. Coat with flour
5. Coat with egg
6. Coat with bread crumbs
7. Drop in hot oil fry until golden brown
8. Set on paper towel until ready to build your burger
Bread:
I used store bought Onion rolls for the buns. I toasted them in the oven for a couple minutes at 450 degrees
Conclusion:
Both burgers came out good but I favored the one with coleslaw and fried green tomatoes. I also believe the patties could of used more salt.
I give credit to https://www.recetin.com/hamburguesa-de-salmon-con-crema-a-las-finas-hierbas.html for the recipe of the patties and first burger especially..
Ingredients:
2 pounds Salmon fillet
2 green onions
handful cilantro
handful parsley
2 jalapenos
2 eggs
2 tbsp sesame oil
1 tsp salt
1 cup bread crumbs.
Preparation for burger patties:
1. Mince the salmon meat and place into bowl
2. Chop up the onions, cilantro, parsley and jalapenos then mix into salmon meat along with the eggs.
3. Refrigerate for 1 hr then mix in bread crumbs right before making the patties.
Burger#1 Toppings Ingredients:
1 cucumber
1 red onion
1 cup rice vinegar
1/4 cup sugar
3 tsp salt
fennel
*Avocado
Preparation for toppings:
Thinly slice cucumber and onions. Heat up vinegar up to medium-high on stove and add the salt and sugar. Once salt and sugar dissolves remove from heat and let cool. Once cool add cucumber and onions and a handful of fennel to the vinegar and refrigerate until ready to use.
Cilantro lime sauce Ingredients
1 cup mexican sour cream
1/2 cup cilantro
1/2 cup parsley
chunk of onion
2 cloves garlic
Lemon juice 2 lemons
Lemon zest 1 lemon
Preparation for Cilantro lime sauce:
using blender, blend all ingredients listed for dressing.
Burger#2 Topping ingredients
-Coleslaw-
purple cabbage
2 1/2 tbsp vinegar
1/8 cup sugar
1/8 tsp ground mustard
1/2 cup mayo
s&p
Preparations for coleslaw:
In a bowl mix all listed ingredients
-Fried Green Tomatoes-
unripe green tomato
Flour
eggs
bread crumbs
s&p
oil for frying
Preparations for Fried Green Tomatoes:
Heat up oil in skillet
1.Slice the tomato
2.S&P on the tomato. Salt will start drawing after 10 minutes or so
3. Use a paper towel to absorb excess moisture from tomatoes
4. Coat with flour
5. Coat with egg
6. Coat with bread crumbs
7. Drop in hot oil fry until golden brown
8. Set on paper towel until ready to build your burger
Bread:
I used store bought Onion rolls for the buns. I toasted them in the oven for a couple minutes at 450 degrees
Conclusion:
Both burgers came out good but I favored the one with coleslaw and fried green tomatoes. I also believe the patties could of used more salt.
I give credit to https://www.recetin.com/hamburguesa-de-salmon-con-crema-a-las-finas-hierbas.html for the recipe of the patties and first burger especially..
The Hot Pepper said:
Yes please!tctenten said:
Uploading pics now
Beignet-battered onion bhaji wheel with Dr Peck's superhot honey drizzle izzle ...
Cinder plate juicy burger vinaigrette a la Craigie on Main ...
Red Brick cheddar/bleu and American - best of both worlds, right Booma? ...
Pre-sear patty ...
Been holding at 123F for thirty mins waiting for me ...
Umami crust enhancement applied ...
Sear time, Cinder @450F ...
Bruno-approved ...
Cinder plate juicy burger vinaigrette a la Craigie on Main ...
Red Brick cheddar/bleu and American - best of both worlds, right Booma? ...
Pre-sear patty ...
Been holding at 123F for thirty mins waiting for me ...
Umami crust enhancement applied ...
Sear time, Cinder @450F ...
Bruno-approved ...
My plan from that start was simple and today has been anything but lol!!!!
Gator Bacon Burger & Gator Tail Chomp Burger
Gator Tail Chomp Burger:
Toppings. Onion Straws on top and chopped bacon pieces sauteed with chopped mushrooms on bottom, cooked low n' slow.
2 Gator patties for Chomp Burger was coated in a flour, white pepper, black pepper, paprika, salt, and everglades seasoning.
Deep fried like gator tail bites for 6-8 minutes. Top is slathered in a thick sriracha ranch condiment & white American cheese on a Jalapeno Bun.
Gator Bacon Burger:
This is a standard burger fixed to your particular taste. This one was lettuce on bottom, sliced tomato, onion, burger,
white cheese, peppered bacon, & mayo. This was placed on a poppy seed bun.
Gator patty:
This is 1 pound ground Alligator mississippiensis mixed with one whole egg, 2 tsp everglades seasoning, finely chopped hot pepper.
Shape the patties, two are pan fried for a standard burger, two are coated in the breading mix for the Chomp Burger.
Those warm toasty buns...
This was 6 tbsp butter melted with 1 tbsp honey, and 1 cup whole milk warmed to 105 F. Placed in blender bowl and yeast added to sit 10 minutes. Add
1 whole egg beat, 2 tsp salt, 1 tbsp sugar, 2 cups white flour, 1 cup whole wheat flour, blended for 5 minutes. Cover and wait 1 hour, then divide into 8 buns and allow to sit 1 more hour. lightly brush with remaining butter, bake at 375 F for 18 minutes.
Gator Tail Chomp Burger:
Toppings. Onion Straws on top and chopped bacon pieces sauteed with chopped mushrooms on bottom, cooked low n' slow.
2 Gator patties for Chomp Burger was coated in a flour, white pepper, black pepper, paprika, salt, and everglades seasoning.
Deep fried like gator tail bites for 6-8 minutes. Top is slathered in a thick sriracha ranch condiment & white American cheese on a Jalapeno Bun.
Gator Bacon Burger:
This is a standard burger fixed to your particular taste. This one was lettuce on bottom, sliced tomato, onion, burger,
white cheese, peppered bacon, & mayo. This was placed on a poppy seed bun.
Gator patty:
This is 1 pound ground Alligator mississippiensis mixed with one whole egg, 2 tsp everglades seasoning, finely chopped hot pepper.
Shape the patties, two are pan fried for a standard burger, two are coated in the breading mix for the Chomp Burger.
Those warm toasty buns...
This was 6 tbsp butter melted with 1 tbsp honey, and 1 cup whole milk warmed to 105 F. Placed in blender bowl and yeast added to sit 10 minutes. Add
1 whole egg beat, 2 tsp salt, 1 tbsp sugar, 2 cups white flour, 1 cup whole wheat flour, blended for 5 minutes. Cover and wait 1 hour, then divide into 8 buns and allow to sit 1 more hour. lightly brush with remaining butter, bake at 375 F for 18 minutes.
I gotta do some stuff before the write-up, but here 'tis ...
Palmed that fucter and did it up over the sink ...
Just look at that!
Shocked?
In prep for paleo, I skipped the bottom bun on the second half!
BWAHAHA
It's diet if you waste the last bite, or so I've heard ...
Palmed that fucter and did it up over the sink ...
Just look at that!
Shocked?
In prep for paleo, I skipped the bottom bun on the second half!
BWAHAHA
It's diet if you waste the last bite, or so I've heard ...
Ahhh damnnnnnn
Looks juicy GM
I've missed a bunch of stuff ... it kept popping up with flash notification while I was prepping the posts ...
Saw some nice pics from GS while I was dumping ...
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