QuadShotz
Banned
Here's a burger for ya...
The ingredients:
• 1/3lb Sirloin burger
• NagaSav BBQ Sauce
• Sriracha Sauce
• garlic pepper
• Orange Habenaro powder
• my Bih/Chipotle/Birdseye powder
• OroWheat Whole Grain & Flax Bread..lightly toasted
• 2 slices of regular American Cheese Slices
• Slices of Meunster
• Some canned red jalapeno slices
• Some chopped up Anaheim chile
• 2 chopped Orange Habs
• A few slices of onion
• some slices of Ham semi-fried in leftover burger fat.
• 1/2 a sliced up Dill pickle marinated in Chocolate Hab Juice. (from rehyrating a hab)
Homemade burger sauce:
Real mayo, asian hot mustard, sambal olek, my bih/chipotle powder and sweet pickle relish.
Pic of prep with cooked burger:
Burger is pre-thawed, covered on both sides with the powders and garlic pepper.
Cooked in a nice Cephalon pan until about done on one side. Turn the burger and dust with more hab powder.
Pour on the NagaSav BBQ Sauce, then, add the chopped onions, habs, and Anaheim pepper. Top with Sriracha and cover until done.
Like this:
The heat and steam will partially cook the veggies, and also imbue the BBQ flavor to them. After done, drain the burger using a spatula, pick out fallen veggies and put back on the burger. :-)
Take the slices of ham and warm in the hot burger fat..don't burn 'em..just heat up and brown slightly.
OK, time to put it all together!
Ya can do as you like, but i like layering the cheese and meats.
I slice the burger/cheeses/ham bit in half and arrange on my condiments and Burger-Sauce-spread bread. Then slice the rest on the same lines. (I find it less shmooshy if ya cut the tougher meat first.)
Ok, we're ready to rock now....served up with some Tim's Jalapeno Kettle Chips.
Tada!
Take THAT, McDonalds!!! ;-D
Cheers,
QS
The ingredients:
• 1/3lb Sirloin burger
• NagaSav BBQ Sauce
• Sriracha Sauce
• garlic pepper
• Orange Habenaro powder
• my Bih/Chipotle/Birdseye powder
• OroWheat Whole Grain & Flax Bread..lightly toasted
• 2 slices of regular American Cheese Slices
• Slices of Meunster
• Some canned red jalapeno slices
• Some chopped up Anaheim chile
• 2 chopped Orange Habs
• A few slices of onion
• some slices of Ham semi-fried in leftover burger fat.
• 1/2 a sliced up Dill pickle marinated in Chocolate Hab Juice. (from rehyrating a hab)
Homemade burger sauce:
Real mayo, asian hot mustard, sambal olek, my bih/chipotle powder and sweet pickle relish.
Pic of prep with cooked burger:
Burger is pre-thawed, covered on both sides with the powders and garlic pepper.
Cooked in a nice Cephalon pan until about done on one side. Turn the burger and dust with more hab powder.
Pour on the NagaSav BBQ Sauce, then, add the chopped onions, habs, and Anaheim pepper. Top with Sriracha and cover until done.
Like this:
The heat and steam will partially cook the veggies, and also imbue the BBQ flavor to them. After done, drain the burger using a spatula, pick out fallen veggies and put back on the burger. :-)
Take the slices of ham and warm in the hot burger fat..don't burn 'em..just heat up and brown slightly.
OK, time to put it all together!
Ya can do as you like, but i like layering the cheese and meats.
I slice the burger/cheeses/ham bit in half and arrange on my condiments and Burger-Sauce-spread bread. Then slice the rest on the same lines. (I find it less shmooshy if ya cut the tougher meat first.)
Ok, we're ready to rock now....served up with some Tim's Jalapeno Kettle Chips.
Tada!
Take THAT, McDonalds!!! ;-D
Cheers,
QS
I'm in the minority - I love 'em!
