Cook until the cheese softens, 1 to 2 minutes. Serve each cheese-topped patty atop a cheesetopped piece of bread with the balsamic ketchup on the side. Mix the cheese with the nutmeg.
After you turn the patties, place two ham slices on each patty to warm. At the same time, cook the bread on the griddle for 2 minutes, turn, top equally with the cheese, and cook for 2 minutes more. Place one slice of bread on each serving plate, cheese side up, and then add a patty.
Top with another slice of bread, cheese side down. Serve immediately with mustard and cornichons, if desired. Seeking even more French decadence? In a large skillet over medium-high heat, warm the oil. Pour in the wine and cook until it has evaporated, about 2 minutes, stirring often. Build each burger on a roll with mayonnaise, a patty, and the mushroom mixture. Lightly season the patties on both sides with salt and pepper. Butter the cut side of the buns. Build each burger on a bun with a lettuce leaf, a patty, pickles, and ketchup, if desired. Serving suggestion: Classic Buttermilk Onion Rings.
That is, put mustard on everything. From smooth and vibrant to spicy and granular, mustard and mankind have moved. Ancient Romans used ground mustard seed in sauces; Greeks treated scorpion bites yikes with the stuff; and healers of all eras relied on mustard ointments for medicinal cure-alls. Or could it have been the Menches brothers with the burger sandwiches in Hamburg, New York? The late nineteenth and early twentieth centuries, however, did provoke a plethora of alleged originators—all with fiercely contested credentials.
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Let us present you with just a few claims to hamburger fame. Louis, Missouri. And then there were the Menches brothers of Akron, Ohio. While little Charlie the entrepreneur was busy slinging meatballs in the Midwest, Frank and Charles Menches were pioneering ground beef patties in the East.
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Legend has it that during a stop at the Erie County Fair in Hamburg, New York, the two traveling concessionaires ran out of their standard sausage sandwich, so they started serving beef patties between two pieces of bread. Whether the true creator was one of the five aforementioned, or perhaps even another undocumented gasp! Unsolved mysteries aside, the hamburger and its many purveyors have established a satisfying global icon, here for the long haul.
Reserve the bacon fat in the skillet and add the oil.
Brush the mushrooms with the bacon fat and oil mixture and season with pepper. Build each burger on a bun with mustard, a lettuce leaf, a patty, a mushroom, and two slices of bacon. Build each burger on a bun with arugula, a patty, and a spoonful of garlic-rosemary mayo. Soak the wood chips in water for at least 30 minutes. Whisk the ketchup, chipotle chile pepper, and adobo sauce. Brush the onion slices with the oil. During the last minute of grilling time, toast the bread over direct heat, turning once.
Build each burger on a bread slice with a patty, chipotle ketchup, a grilled onion slice, and the remaining bread slice. No bread crumbs? No problem! Combine the tomatoes, oil, salt, and sugar and turn to coat. Transfer to the hot castiron skillet and cook over direct medium heat, with the lid closed, until the tomatoes break down, 15 to 20 minutes, stirring occasionally.
Remove the skillet from the grill and transfer the tomatoes to a bowl. Cool to room temperature. Whisk the mayo ingredients. Build each burger on a bun with the smoky mayo, greens, a patty, and charred tomatoes. Grass-fed beef is leaner than grain-fed beef. Grilling at a slightly lower temperature will prevent grass-fed patties from drying out and will accentuate their flavor. Meanwhile, make the salad. Add the spinach, tomatoes, and pine nuts. Do not toss.
Toss the spinach and tomato salad. Top each bread slice with a patty and an equal amount of the salad. Combine the sour cream and parsley.
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Brush the tomato slices on both sides with oil and season evenly with salt and pepper. At the same time, grill the tomatoes over direct medium-high heat until tender, about 5 minutes, turning once. Build each burger on a bun with a patty, the sour cream mixture, and a tomato slice. KIMCHI 1 small head napa or savoy cabbage, about 12 ounces, quartered and cored 6 scallions, ends trimmed and finely chopped. Cut the cabbage crosswise into thin strips, and then separate the strips by hand. In a colander toss the cabbage with the scallions and salt.
Let stand until the cabbage wilts, about 2 hours, tossing occasionally. Squeeze as much liquid as you can out of the cabbage. In a large bowl mix the remaining kimchi ingredients. Add the cabbage and scallions and toss to combine. Lightly season the patties on both sides with salt and pepper, and then grill over direct medium-high heat, with the lid closed, until cooked to medium doneness.
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Build each burger on a bun with a patty and a spoonful or two of kimchi. In a large skillet over medium heat, warm the vegetable oil, sesame oil, and 1 teaspoon of the chili-garlic sauce. Gradually add the spinach by the handful and stir just until it begins to wilt, 2 to 3 minutes. Remove from the heat and add the sesame seeds. Combine the ketchup with the remaining 2 tablespoons chili-garlic sauce.
Build each burger on a bun with chili-garlic ketchup, a patty, and sesame spinach. Add the vinegar and brown sugar and continue cooking until tender and golden, 10 to 12 minutes more, stirring often. In a small bowl combine the mustard and horseradish. Build each burger on a bun with horseradish Dijon, a lettuce leaf, a patty, and caramelized onions.
In a food processor fitted with a metal blade, finely chop the parsley, garlic, and oregano. Transfer to a bowl and stir in the oil, red pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper. Lightly season the patties on both sides with salt and pepper, and brush the bread slices on both sides with oil.
Halfway into grilling time, place a cast-iron skillet on the cooking grates or on a side. Remove the patties from the grill.
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Add the butter to the skillet. Fry the eggs sunny-side up, with the lid open, until the whites are crisp and lacy on the edges and the yolks are partially runny, 4 to 6 minutes. Toast the bread on the cooking grates over direct heat, about 1 minute, turning once.