"Tarragon In Sixty Seconds" Season 3, Episode 16

A new burger! We did this burger a while back after watching an episode of “The F Word,” which is another Gordon Ramsey show wherein he attempts to find a crew of average individuals to run the kitchen at one of his restaurants in Britain. That said, the tarragon sauce we made for this burger was inspired by a recipe he uses on the show and I feel the need to give credit where it is due.

(Ingredients: Angus beef, spinach, mushrooms, sharp cheddar cheese, tarragon, butter, creme fraiche, lime, worcestershire sauce, salt, pepper, mayo, Widmer beer buns)

The tarragon for this burger was utilized in the sauce which was a mixture consisting of mayo, creme fraiche, lime, finely chopped tarragon, salt, and pepper. We had a couple variations of this one, some included tomato and lettuce while some were topped with sautéed mushrooms and spinach. Not being a huge raw tomato fan (I know, I know) I went down the mushroom/spinach route and was quite delighted with the result.

Photo Credit: Amanda Flagg

"Beets Me" Season 3, Episode 3

So, since starting this burger blog i’ve heard a lot about the traditional style “Aussie burger.” Apparently in Australia burgers are dressed up with three quintessential toppings: sliced pickled beets, pineapple rings, and a fried egg. Im not Australian by any means, so won’t pretend to be an expert, but I figured this would be perfect for the “Beets Me” burger.

(Ingredients: Angus beef, pineapple rings, pickled beets, fried eggs, applewood smoked bacon, mayo, aardvark hot sauce, cheddar cheese, pub style buns)

There were so many variations of this burger so we decided to do ours with bacon (because really, you can’t go wrong with bacon) and a spicy mayo. The general consensus was that it tasted much better than it looked or sounded, but was still very strange to us as a whole. The bacon seemed to be the redeeming factor for those of us who were eating meat. The aspect that seemed to be very out of place was not the beets but the pineapple, which when combined with the other toppings, made the burger a little too wet. However, it certainly pleased the pallet and I have no regrets trying it out. 

Photo Credit: Amanda Flagg

"Hit Me With Your Best Shallot" Season 1, Episode 10

I couldn’t decide whether to go with crispy fried shallots on this one, or caramelized shallots, so we did both. Here are the results.

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(Ingredients: Angus beef, shallots, balsamic vinegar, sugar, butter, shredded lettuce, mayo, aardvark hot sauce, blue cheese, poppy seed buns)

This burger was pretty intense flavor-wise. The blue cheese that I got for it was advertised as being made on a farm exclusively occupied by amish cheesemongers and that it had a sweeter taste to it. I thought it would compliment the caramelized shallots well and it did, but was far stronger than I had anticipated. We decided to dress the lettuce in a mayo and hot sauce mixture, which provided a nice contrast to the shallots as well. Overall everyone enjoyed this one, and it definitely served as a hardy meal.

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Photo Credit: Amanda Flagg

"Summer Thyme" Season 3, Episode 3

So mere days after deciding to do the “Summer Thyme” burger, the ”So Many Fennel, So Little Thyme” burger made its debut on the show. Unfortunately for us, that particular burger has no fennel so what would have otherwise been serendipitous perfection fell a little bit short. That’s okay though! It just leaves us with more thyme for future burgers.

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(Ingredients: Angus beef, thyme, fennel, lemon, pepper, green onion, lemon, butter, manchego cheese, whole wheat burger buns)

For this burger we decided to sauté the fennel with a combination of butter, lemon, thyme, green onion, salt, and pepper. The manchego cheese was recommended to us by the grocery store’s cheesemonger, and though it is a delicious cheese, it didn’t quite provide the flavor or texture that we had hoped for. Overall the burger came out okay, not my favorite, but still plenty enjoyable.

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I am admittedly a little behind with posting, but will be catching up this week, hooray!

Photo Credit: Amanda Flagg

"Chèvre Which Way But Loose" Season 1, Episode 4

Goat cheese might be my favorite cheese. Of course there are various amazing cheeses to love, and I do, but something about goat cheese just does it for me. I’ve been looking forward to doing this burger and had fantasized about creating some sort of elaborate far-fetched goat cheese dream burger to trump all burgers forever. However, reality inevitably intervened and we happily settled for something a little more familiar.

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(Ingredients: Angus beef, arugula, crimini mushrooms, honey, balsamic, butter, goat cheese, salt, olive oil, brioche buns) 

We ended up sautéing the mushrooms in a small amount of olive oil and salt, then adding balsamic with a bit of honey to create a reduction that the mushrooms could stew in for a while. Once that was finished, it was simply a matter of piling on the arugula, goat cheese, and a drizzle of honey. The brioche buns had a nice air bubble when you cut through the center of them which fit all of the toppings perfectly inside. This made it more of a burger stuffed brioche if you will. Goat cheese really has yet to fail me, and this burger was definitely a winner.

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Photo Credit: Amanda Flagg

Anonymous asked: Hate to say it, but you totally pooched the Open Sesame Burger. It should clearly have been open-faced. Still, this blog is a thing of beauty. Thanks!

You’re absolutely right! We definitely botched the open-faced aspect, which the show specifies. It was still delicious though, so that’s a win! Thanks for reading!

"Papaya Was a Rolling Stone" Season 2, Episode 4

It’s spring! If you’re anything like me, a sunny day inspires a day trip to the giant Asian market across town for celebratory treats and enthusiastic gallivanting. While putzing around the aisles we came across a big bin of shredded green papaya which set off a little Bob’s Burger bell in my head that rang “Papaya Was a Rolling Stone.” I admit that there are a few burgers from the daily specials that I feel will require some heavy experimentation, the Papaya burger included, so I was relieved to come across this very versatile ingredient. Hence, I present our take on the papaya burger.

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(Ingredients: shredded green papaya, carrot, lemon, rice vinegar, fish sauce, ginger, tomato, jalapeno cheddar cheese, lime, cilantro, Angus beef, sugar, mayo, sourdough buns)

If you’ve never had it before, green papaya has a very clean and neutral taste and is perfect for a salad or slaw. We decided to take the slaw route and after rummaging around the internet we found various recipes for papaya slaw that had a concrete foundation of key ingredients including fish sauce, rice vinegar, sugar and carrot. After pulling from other ideas, we ultimately jazzed it up with some shredded ginger and lemon. It was decided that the light crispness of the slaw needed a spicy element and thus we decided to add the jalapeno cheese and sriracha. Additionally, we made a cilantro lime mayo that accompanied the burger quite nicely. A few vegetarian versions of this one were also made and were definitely a hit, it’s certainly worth trying out!

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I believe it’s safe to say that this might have been my favorite burger yet.

Photo Credit: Amanda Flagg

"Open Sesame" Season 3, Episode 7

Whoa, it’s March 28th and thanks to work, family visits, vacation, etc. some posts have been patiently waiting to be written for all to see. Needless to say, the time has come.

I’ll start with the “Open Sesame” burger, which became bigger and not to mention, better, than we could have hoped. Consensus was that it’s difficult to imagine anything other than your usual cheeseburger when it comes to a sesame bun. Don’t get me wrong, I fully recognize the opportunity to diverge from the norm and formulate some unexpected sesame bun burger triumph, but let’s get real, sometimes we just want the classic.

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(Ingredients: Velveeta cheese, tomato, iceberg lettuce, onion, ketchup, mayo, dill pickles, Angus beef, salt, pepper, sesame seed buns)

I feel as though there should be a widespread comfort and appreciation when it comes to American cheese. Many of us might remember growing up and watching commercials where a lovely lady makes the perfect grilled cheese and gently separates the two halves wherein gooey gold slowly melts apart while simultaneously making you salivate. That, and the fact that most burgers I had as a kid had that silky layer of Velveeta cascading down the side. I had also never realized the necessity of iceberg lettuce, when it comes to flavor balance and crispness. Other ingredients add various individual factors of taste, but iceberg lettuce serves the sole purpose of buffering those elements so that they can work together in harmony.

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And why not make it double? If we’re really going to stick with the basics, we might as well go all out. All the time.

Photo Credit: Amanda Flagg

"Foot Feta-ish" Season 1, Episode 2

It’s not rocket science to come up with an appropriate culinary association for feta cheese. However, this blog is about beers as well as burgers and when you’ve had a few beers, burger making can begin to feel a little bit like rocket science. In the case of this weeks burger, many beers were had. In fact, too many beers may have been had. We’re lucky to have photos that aren’t giving you motion sickness. Im also astounded that we managed to get it together and produce such a delicious concoction.

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(Ingredients: Feta cheese, ground lamb, garlic, lemon, tomato, cucumber, plain greek yogurt, sourdough/kaiser/ciabatta roll, salt, pepper, dill)

Have you ever cooked ground lamb before? Is that something people do all the time? Apparently it is, because when we perused the meat selection the ground lamb was nearly gone. We succeeded in getting an adequate amount of ground lamb and thought about combining it with a bit of ground beef, but ultimately wanted to know how this would turn out on it’s own. We made a little sauce with greek yogurt, dill, and lemon to slather over the burger, which in the end was melt in your mouth good.

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(Honestly unsure how I managed to not drop that plate)

Having said that, what was not good was that I later got super sick, as in waves of nausea that are aching to eventually be physically expelled from your body orally. Only me though! So it likely was not the burger. No one else got sick thank goodness, and everyone loved it. Hooray!

Photo Credit: Amanda Flagg

"Eggers Can’t Be Cheesers" Season 3, Episode 11

Oy vey. Burger disasters. We knew they would happen, but for goodness sake.

Saturday we went all in and decided to execute the okra burger. However, after frantically navigating through the weekend grocery store crowd, running from location to location seeking out ingredients, and desperately trying to overcome my general dislike of okra, I will admit that our enthusiasm was running low and we eventually called it a night. That said, lessons were learned and thanks to consequential hangover cravings we ultimately created the “Eggers Can’t Be Cheesers” burger (which comes with fried egg and cheese).

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(Ingredients: Angus ground beef, homemade sausage breakfast gravy, eggs, cheddar cheese, butter, salt, pepper, and biscuits)

I’ll go ahead and say that this was more of a “fuck it, I just want to eat all of the things” burger. This was in no way a “hey let’s put our sophisticated taste buds and clever minds to the test” burger, and I wouldn’t want it to be any other way. Ultimately, after adding a bit of hot sauce, it was exactly what it needed to be. A redemption burger if you will, created to redeem our weary weekend flop and boost morale. Plus it tasted excellent, so I’ll gladly give it a thumbs up.

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In the meantime, we’re going to conquer this okra business.

Photo credit: Amanda Flagg