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Not Your Typical Burgers and Fries

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Photo Credit: The Front Porch Gourmet

If I had to pick one food to eat for the rest of my natural life it would be a nice, juicy, burger hot off the grill. There is nothing better than all of that melted cheese and meat in a bun. Sometimes that’s really all it needs. Other times I like to get really creative, dump all sorts of things in it and see what happens.

I was in a creative mood…and this happened.

 

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Photo Credit: The Front Porch Gourmet

Beef Sliders with Garlic Aioli, Fried Egg and Pretzel Buns

  • 2 pounds ground beef, I prefer 85/15
  • 1 tsp. Thyme
  • 1 tbsp. Stone Ground Mustard
  • 1 tbsp. good olive oil
  • Salt & Pepper to taste
  • 1/2 cup Garlic Aioli
  • Arugula
  • Sliced Tomato
  • 8 fried eggs
  • 8 slices Gruyere
  • 8 slider buns – I used Pretzel buns

Place beef in a large mixing bowl. Add mustard, Thyme, salt, pepper and olive oil. Mix lightly by hand and do not over mix. This will cause a tough burger. Form 8-10 patties with the meat, again being careful not to over compact the burgers. Place on a hot griddle or grill and cook until desired temperature is reached. My preference is medium well for burgers. Add cheese during the last two minutes of cooking.

Slather each bun with the garlic aioli and additional mustard if desired. Add the Arugula, tomato and fried egg. Enjoy!

Edited

Photo Credit: The Front Porch Gourmet

 

Yukon Gold & Sweet Herbed Potato Crisps with Curried Blackberry Ketchup

For the potatoes:

  • 3 medium Yukon Gold potatoes
  • 1 medium sweet potato
  • 2 tbsp. Thyme
  • 1 tbsp. Smoked paprika
  • Good Olive Oil, about 1/4 cup
  • 1/4  cup aged Balsamic Vinegar
  • Salt & pepper to taste

For the ketchup:

  • 1/2 pint blackberries
  • 1/2 pint grape tomatoes
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons water
  • 1/3 cup brown sugar (packed)
  • 1 teaspoon yellow curry
  • 4 cloves minced garlic
  • 1/2 tsp. smoked Paprika
  • 1/4 tsp. Allspice
  • 1/2 teaspoon salt

Thinly slice potatoes with a mandolin. Place in a large bowl and toss with remaining ingredients. Place on a greased pan. Bake at 400 for about 20 minutes. Watch the crisps as different ovens require more or less baking time. You want these crisp, but be careful not to burn.

Ketchup:

Bring all ingredients to a low boil on the stove-top. Simmer for about 30 minutes, stirring often. Remove from stove top and allow to cool. Place in a blender or food processor. Process until smooth. At this point you can strain into jars if you prefer a more smooth and seed free ketchup. You can also enjoy as is.

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