Take a pie pan. Press ground beef all around the inside of it. Bake it in the oven until if about half-cooked. Drain the fat out and fill it with thawed hash browns and chopped onions. Put it back in the oven and cook it the rest of the way. Take it out (drain off the fat again if there’s any) and pour lines of ketchup and mustard across the top and then cover it with sliced or shredded cheese. Put it back in the oven one more time until the cheese is melted. Take it out. Slice it up into pie-shaped wedges and eat.
There’s a burger joint in my neck of the woods that serves up a “Pizzaburger”. It’s a regular burger, topped with marinara and melted mozzarella and some slices of pepperoni.
It is… interesting. And it will give you the worst heartburn of your life.
I know less fat is the healthier way to go, at least this year! But leaving some fat in a bruger makes a way better burger in my book. Hate messing with a good thing. If you want veg, do veg or mushroom. If you’re going to have a burger, have a burger!
Ah, forgot that Lockdown had one with their Lockdown Warden burger. I need to go back and try something different. I always end up getting the Arson there.
I’m a sucker for spicy burgers, but I’ve never gotten the Arson. Need to try it.
I had the spicy burger at The 50/50 recently and it nearly killed me. I’m not sure if it was really THAT hot, but it was THAT much hotter than I expect from a burger. Their habanero relish is actually diced habaneros. Whatever else “spicy” they put on that thing was comically unneccessary.
I want to be that guy who can eat an habanero with nary a tear, but I’m not yet that flavor of hardcore.
It is indeed hot. Pretty sure it has one of those extract sauces on it. It didn’t kill me, but did a number on my cousin who is usually fond of very spicy foods (like habaneros). I’m guessing it would be at least at the level of the burger you described, as it seemed spicier to me than just plain habaneros.
I had a yummy mushroom burger tonight - grilled the cap til mostly done, then whacked in a lot of butter and garlic, sealed up with a slice of cheddar til melty. Then on toast with lettuce, tomato, pickles, mayo and ketchup. Mmm!
One of my favorite burgers ever was at a place in Annapolis MD. I don’t remember much about it, other than it was delicious, and it was topped with crab salad. Anyone have any good idea for how to make a crab salad that would be tasty on a burger?
I actually like black bean burgers, and I’m a die-hard ground beef guy. Mix it with cilantro, onions, garlic and chili spices, and make a chipotle mayo for a condiment. Damn tasty and a nice change once in awhile. Of the meat variety: I don’t adulterate my burgers, although a slice of grilled pineapple on top is nice on occasion, as is bacon. I don’t even care for cheese, really. I’m thinking of buying boneless beef short ribs and grinding them up for burgers. I’ve heard they’re really tasty. Less fat = less taste, IMO.
Crispy fried chicken skin was my dad’s “secret ingredient” for Chicken and Dumplings, I’ve honestly never thought of using it anywhere outside of that dish before. Thanks!
When I got the idea, I googled around to see who else is using chicken skin as an ingredient. I found out that apparently, I’m behind on the trend. There’s even a place I read about that does a GLT, gribenes (chicken cracklings), lettuce, and tomato sandwich.
ETA: Those chicken skin tacos in that article sound awesome.
