Beef

The Firecracker Burger

by Shawnda on May 31, 2014

in Beef,Burgers & Sliders,Chipotle peppers

The Firecracker Burger

Meet The Firecracker Burger. It is the latest addition to our endlessly delicious Fancy Burger roster.

What makes the Firecracker so great?

EVERYTHING.

The Firecracker Burger

It’s based on the Crispy Jalapeno Burger from BJs Restaurant & Brewhouse. The “crispy jalapeno” part of our burger comes from the beer-battered jalapenos slices I shared with y’all last week.

Those delicious bites of deep-fried napalm are then doused with some cool chipotle ranch dressing. Add some crispy red onions, juicy tomato slices, and a slice of melty Monterrey Jack?

It’ll be the best burger you have all week. Guaranteed.

The Firecracker Burger

The Firecracker Burger

A juicy burger topped with spicy, beer-battered jalapeno slices and chipotle ranch dressing.

Ingredients

Instructions

  1. Heat your grill to medium-high.
  2. Season both sides of each burger patty with salt, pepper and a dash of Worcestershire.
  3. Grill 4-5 minutes on each side, topping with a slice of cheese for the last minute of cooking.
  4. Build the burgers, topping with sliced tomatoes, red onions, ~5 fried jalapeno slices, and a generous spoonful of chipotle ranch dressing.
  5. Serve immediately.

Notes

Yields: 3 servings

Inspired by BJs Restaurant & Brewery

Estimated time: 30 minutes

FacebookTwitterTumblrShare

{ 9 comments }

The Boss

by Shawnda on March 24, 2014

in Beef,Burgers & Sliders,On the grill,Texas

The Boss Hamburger

That bad boy is the make-at-home version of Kerbey Lane’s “Boss” burger. It’s one of those things I’d happily just let Kerbey Lane make for me… but in 4 years of asking on Twitter, they have still yet to open a Houston location.

And Austin is just too far to drive for lunch.

Sometimes.

The Boss Hamburger

Now that it’s warm again (I wasn’t so sure we’d ever see the day), we’ve put Fancy Burger Night back on the weekly menu. The first Fancy Burger Night of 2014 was celebrated with The Boss: a cheeseburger with bacon, a fried egg, verde sauce, and, at home – pico de gallo.

The Boss Burger

The Boss Burger

A cheeseburger topped with crispy bacon, a fried egg, tangy verde sauce, and fresh pico de gallo.

Ingredients

  • 1 lb ground beef
  • Salt
  • Pepper
  • Worcestershire sauce
  • 3 slices of cheese
  • 3 burger buns
  • 6 slices of bacon, cooked to a crisp
  • Your favorite verde (green) sauce
  • 3 eggs, fried
  • Pico de gallo

Instructions

  1. Heat your grill to high.
  2. Season ground beef with salt, pepper, and a few dashes of worcestershire sauce.
  3. Form into 3 patties and cook to desired doneness.
  4. In the last minute of cooking, top each burger with a slice of cheese.
  5. Place on a bun topped with bacon, an egg, a generous scoop of verde sauce, and a big scoop of pico de gallo.
  6. Grab a knife and a fork.

Notes

Yields: 3 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

FacebookTwitterTumblrShare

{ 8 comments }

Bacon & Cranberry Chutney

Even before the last of those lovely bacon jam-filled pretzel rolls disappeared, I’d already staked out the idea of combining the bacon jam with cranberries for a spread-on-anything and stuff-in-everthang twist on cranberry sauce.

The original attempt of turning bacon jam into cranberry-bacon jam failed. Well, as much as something called “bacon jam” could fail. While tasty – and then, of course, still completely devoured – there was simply just too much bacon. A feat that I didn’t even know was possible before!

So I turned cranberry chutney into bacon-cranberry chutney instead. Plenty of tart cranberries and just enough bacon to turn the sweet and savory and smokey chutney into a “just one more spoonful won’t hurt” spread.

Burgers with Bacon & Cranberry Chutney and Brie

I put it over baked brie. And on burgers. And sliders.

And then I made a second batch and did it all over again, making The Cranwich for lunch 3 days in a row.

Festive and delicious with layers of flavor. And just enough bacon.

Bacon & Cranberry Chutney

Homemade cranberry chutney flavored with smokey bacon.

Ingredients

  • 3 slices of bacon, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup cider vinegar
  • 2 Tbsp bourbon
  • Juice of 1 orange
  • 1 tsp worcestershire
  • 1/4 cup brown sugar (more if desired)
  • 12 oz bag of cranberries
  • 1 cup water
  • Generous pinch of salt

Instructions

  1. Cook the bacon in a medium sauce pan until mostly crisped and then remove with a slotted spoon to a small saucer.
  2. Add the onion to the pan and cook until softened, about 5 minutes.
  3. Add the garlic and stir, cooking another minute.
  4. Return the bacon to the ban along with the remaining ingredients.
  5. Bring to a slow boil over medium heat and then cover, cooking for ~10 minutes until the cranberries have softened.
  6. Remove the lid and let simmer until nearly all of the liquid has cooked away, about another 10-15 minutes.
  7. Taste for sweetness and add another tablespoon or two of sugar, if you think it needs it.
  8. Transfer to a food processor or blender and pulse a few times.
  9. Transfer to a jar or bowl and keep in the refrigerator where it will last a good 2 weeks. Probably.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

FacebookTwitterTumblrShare

{ 4 comments }