https://www.allrecipes.com/recipe/231166/bacon-and-blue-cheese-burgers It’s cool, creamy, and very flavorful. I want flavor, I crave flavor and therefore if eating burgers at my house you’re likely to get them with a well-aged semi-hard cheese of sorts: Over the years, I’ve used many cheeses or combinations of cheeses, including Gruyere, cheddar and even Parmesan with great results. Luckily, there’s a solution for this kind of problem that is as simple as it is delicious: Mayonnaise! I’ve already covered what I believe to be the cornerstone of a good burger, the patty, but before I get into weird and scary subjects like buns, baking and side dishes, I thought I’d cover some other important parts of burger construction: the condiments and toppings that play such an important part in burger creation. It doesn’t really matter; white button mushrooms are just brown button mushrooms grown in the dark. Prepared mayo will keep in the fridge for at least a few days, if you can keep your hands off it. Now that is the question…. Preparation time: 10 minutes. Heck, even the ingredient list is simple. Oh bacon, I could devote many a line to your awesomeness and my love for you. It’s definitely not a Danish thing, that’s for sure. When it comes to mayo, there are a couple of commercially available brands out there that are quite decent for your burger-making needs: Hellman’s being one of them. The classic Blue Cheese Burger, as I know it, uses sweet BBQ sauce to offset the pungent blue cheese. I make my burgers with heaps of caramelized onions and I take quite a bit of care when I cook my onions. Your list may be completely different (in which case, I’d love to hear it!) Now is also a good time to add any flavorings you may want. Cook over low to medium heat, tossing and turning regularly until golden brown, largely reduced in size, sweet and delicious. Start with your favorite pan, put it on medium low heat and add a generous knob of butter. Press question mark to learn the rest of the keyboard shortcuts. Pickles? Divide the meat into four equal parts and … Heinz 57. The trouble with having a juicy patty sandwiched between two soft pieces of soft bun is that sooner or later, the juices from the burger will soak into the buns, making them soggy and unstable. When it comes to fruit glazes, I love nothing more than a palatable apricot glaze. While the pan heats, grab your onions of choice: yellow onions make for a nicely sweet final product, red onions add character, while shallots add a bit more zing. Home » Blog » Recipes » The perfect burger: Toppings and condiments. You can get even more info about the mushrooms here … Cheddar has my back! An IT-professional at day, I spend my nights writing lengthy food-related blurbs to the tune of heavy metal. Alright, this has all been rather fun, but I think I’ve now thoroughly exhausted the topic of things to put on a split burger bun. Any time-tested family recipe－and especially one that has stood up to the palates of several generations of skilled cooks－is bound to be fabulous! It just works! Keep whisking and adding more oil till you’ve reached your desired consistency. Give it all a good toss together and enjoy the French bistro feel. Before you know it, disaster may strike in the form of a total collapse. x 9-in. https://www.thedailymeal.com/best-recipes/blue-cheese-bacon-burger For an even lighter version, pass on the buns and serve with lettuce … Spread mayo on toasted buns. As far as bacon goes, I’m a firm believer in the principle of more is more! Other such stuff. Two cheeses that I keep coming back to for my burger needs include apple-smoked cheddar and a seriously strong vintage cheddar from my local cheese monger. Season and grill the burgers: Season patties with salt and pepper. Especially the amazing @surtcph I’m not going to pretend like there’s much of a trick to cooking mushrooms but then again, I may have a few pointers: Mushrooms are about 105% water (give or take) so when sautéing mushrooms, the first thing you’ll want to do is to get them sliced up into pieces and throw them in a hot pan with just a hint butter and a fair amount of salt. A subreddit dedicated to condiments of every kind. In mixing bowl combine ground beef, garlic powder, salt, green onions, Worcestershire sauce, cayenne, black pepper, dry mustard and blue cheese. It’s great fun and you’ll actually have an informed opinion on the matter. The all-important mantra of mayonnaise making goes like this: “Don’t fear, don’t think, don’t stop: just keep whisking, just keep whisking, just keep whisking…” And if it looks like it’s starting to split, just whisk a little more vigorously! A burger without cheese is not much of a burger if you ask me, but what kind of cheese should you use? I'm going to make myself a blue cheese burger tonight with caramelized onions, lettuce, and tomato. Looks like you're using new Reddit on an old browser. The more oil you add, the thicker the mayo. When it comes to cooking, I like working with contrasts and the sweet and sour bite of the pickle coupled with the crunch of biting into a proper kosher pickle just works wonders in contrast to the soft, fatty, juicy flavors and textures of a good burger. ❤️ Now, the best thing you can do here is to not panic, just keep the heat fairly high and the water will quickly begin to evaporate. It’s often served on the side with a few slivers of celery. But for the perfect burger, you really can and should make your own mayonnaise! While the onions finish cooking, spread 1/2 tablespoon butter on each cut side of the burger buns. I’ve played around with many a strange topping including, but not limited to, blue cheese, eggs, nacho chips, and avocado – with great results even. If there’s one trick to caramelized onions, it’s to start low and slow – and with more onions than you think you’ll need! @bekker__12 thank you so much, my friend, for booking a foodie up with the best ingredients! That should be an interesting quest involving me doing something I don’t normally do: Baking! Blue Cheese Sauce. 3) Place onions in an ungreased 13-in. It’s pumped full of water, liquid smoke and other even more odd and really scary things. Initially, this recipe spoke to me because the twins mentioned it came from their grandmother (aka “Grandmolly”) and has long been a favorite of their father. It’s … In fact, it … Plus, once you’ve had homemade mayo, I can pretty much guarantee that you’ll never go back to store-bought. Serve the burger on a plate with the condiments and you'll only have about 3 carbs. Making home-made mayonnaise is a lot easier and a lot less scary than you think! The crunch is too subtle to add anything in terms of texture and the sharp bite is unnoticeable at best and otherwise just strangely misplaced. Once onions are golden brown and delicious, hit them with a sprinkle of sugar, then a shot of vinegar. I’ve done so along with some personal notes and suggestions. Drizzle with butter; top with tablespoonfuls of blue cheese … Careful not to overwork the meat. People have a way of getting very feisty and opinionated on the topic of condiments and toppings, present company included. Celery and blue cheese dressing help tame the hot sauce on this turkey burger recipe. baking dish. I loves me a good cheddar cheeseburger, and I don’t mind it packing a punch. That’s another subject of heated debate. But I usually find my way back to a few tried and tested classics, all of which I want (possibly in some jazzed up form) on my perfect burger. Garnish 4 tbsp blue cheese crumbles pickles lettuce sliced tomatoes mayonnaise mustard ketchup Below, I’ve listed six or so burger additions that I believe belong in a perfect burger. #flæsketar #iberico #pork #homecooking #johanjohansen #gastromand #slowcooking, Rituals... Classic Tartiflette from @lepetitvinbar - Potatoes, bacon, white wine and Reblochon cheese. When desired consistency has been reached, taste for seasoning adding salt, pepper, sugar or lemon juice as needed. Mayo is almost 100% fat and a great insulator and meat juice barrier. From fresh zesty chevre to nutty aged cheddar, we have suggestions for pairing our rich, complex and savory condiments to compliment any cheese. And unique. Scrambled eggs. They’re disgusting and even more full of artificial fillers than the regular store-bought varieties. It’s much easier and much more fun than you think, and not at all scary! On a burger? 4-6 minutes on each side or until internal … Form each portion into a patty. Getting tired of these "tell me what I like" threads. sugar, blue cheese, olive oil, salt, red wine vinegar, flat leaf parsley leaves and 4 more. She seemed pleased ☺️ @neveq I’m glad I tried it while abroad, though. Self-proclaimed geek, home cook, food blogger, restaurant critic and wine lover. At this point, the mushrooms will begin to brown, and you can now throw in a bit more butter and really give them a nice sear. #cortsendining #madscortsen #gastromand #johanjohansen #caviar #privatedining #luxury #seafood, The perfect burger: Toppings and condiments, of flavor neutral oil such as grape seed oil. lemon juice, 2 tsp. If mayo looks like it’s starting to break, immediately stop adding oil and keep whisking, don’t worry, it’ll usually come back together. Sweet and savory condiments, jams, chutneys and spreads designed for cheese plates, pairings and entertaining. I’ve no proof that a thicker layer of mayo works better, but then again I also have no proof that it doesn’t! The softness of these little babies go well with the rest of the burger and the deep, sweet, caramelized, almost burnt flavor really adds a lot of oomph! Though this may differ, as those burgers used fried onion strings, instead of caramelized onions. crumbled blue cheese, finely chopped onion, bacon, Hellmann's or Best Foods Real Mayonnaise and 4 more Buffalo Chicken Stuffed Peppers Yummly garlic powder, celery stalks, nonstick cooking spray, … For The Blue Cheese Sauce: Combine 1/3 cup mayo, 1/3 cup sour cream, 2 Tbsp. For my perfect burger project, I’ve gone above and beyond and have, for the very first time, attempted to make my own kosher pickles that I intend to serve alongside my burgers. Read more. People have their firm beliefs and, eventually, it’s bound to get ugly. Even a thin layer spread across each toasted cut side of the bun will keep the juices from the meat from soaking into the bun, thus making your entire construction not only more stable but also more tasty. https://www.foodrepublic.com/recipes/bacon-blue-cheese-burger-recipe In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, … Starting a debate about cheese on a burger can be a lot like starting a heated political or religious debate. Home-made kosher pickles ready for an epic burger adventure! Mustard Steak Sauce Combine 1/4 cup ketchup with 3 tablespoons yellow mustard, … When we hear blue cheese sauce we immediately think of hot wings. Luckily, if my research is correct, it will also include plenty of eggs and butter, stay tuned! Next up: Toppings and condiments! Popular flavors with sautéed mushrooms in my kitchen include thyme, Madeira wine, beef broth, and/or the slightest hint of truffle oil (careful, it’s pretty potent stuff!). No burger is complete without caramelized onions, heaps of them! Divide meat into 4 equal portions. Alright, maybe these will do for starters…. Ketchup and blue cheese … Place on a baking sheet, … Celery, Blue Cheese & Hot Sauce. Apricot Glaze. Next up: Toppings and condiments! I’m on the quest of creating a perfect burger as a big thank you to my colleague and buddy Frandsen who helped me out when I was in a big pickle a few weeks back. Nine out of ten times these sauces fail because people get scared and start thinking too much about things when really they shouldn’t. That’s all there is to homemade mayo! I’m not saying this is the definitive list of toppings and condiments for a perfect burger, but it’s a pretty good bet in my book! You can thank me later, friends don’t let friends waste bacon drippings! For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook … I usually stick with the standard button mushroom because it’s pretty uniform in size and shape and browns nicely. Make sure each addition is integrated completely into the egg mixture before adding more. Blue cheese and a bit of ma… 2) Combine blue cheese, Worcestershire sauce, dill and pepper in bowl of a food processor; cover and process until blended. but these toppings have served me well and will therefore end up on my “perfect” burger. It’s easier than you think and it makes a world of difference taste-wise! Use an electric hand mixer if you don’t trust your wrist. #eggs #eggporn #truffle #seafood #shrimp #caviar #seafood #johanjohansen #yeswefood #breakfast #toast, Every now and then, we all need a little Caviar in our lives... This time around, I’ll keep it short: If using bacon for your burgers, don’t get the cheap stuff! To build your burger: top your burger, on the toasted bun or on a plate for a fork and knife burger, with arugula (spinach or lettuce also work), extra blue cheese crumbles (optional), mushrooms and onions, and homemade mayo (or cleaner store-bought mayo--see options in the story above). Red Robin uses it on their Blue Ribbon burger (blue cheese, onion strings, lettuce, tomato) and I really like it. That being said, you should use whatever makes you happy, even if that’s American, but at least try out a few different kinds of cheeses for your burgers. Sure, it melt pretty nicely, but what of this flavor which we seek in our cooking? SLOWLY and CAREFULLY start adding the oil while whisking vigorously. Serve it with some cauliflower salad and you'll add another 17-18 carbs. If you’re only just joining us, I’m happy to report that this week is burger week here at johanjohansen.dk! Start whisking and then begin adding oil one drop at a time. The perfect burger: Brioche, a perfect set of buns! I’ve never really understood why some people put raw onions in burgers. Cook your bacon slowly over medium heat and save the fat that renders out during cooking. The mushrooms, having surrendered their water content, will act like a sponge and suck the flavors right up. When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger. A mayonnaise can sense fear: And that goes for every other sauce ending in -aise, by the way, be it Mayonnaise, Hollandaise or Béarnaise. Peel the onions and cut them into rings using your sharpest knife, then add to the pan along with a generous sprinkling of salt. White or brown, you ask? The devil (and the great taste) is in the details, after all. #flæsketar #iberico #pork #butter #foiegras #homecooking #comfortfood #johanjohansen #gastromand #foodbloggerlife, The subtle, sly smile of someone who is about to bathe a rack of Iberico in butter and white wine. Shrimp on toast. 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It’s liquid essence of bacon and pure culinary gold that you can use for frying at a later time. When jack cheese is somewhat"gooey," place burgers on buns. Blue Cheese Hamburger Recipe Favorite Restaurant Beef Recipe. Don't use ketchup! All in all it’s a good life! People have a way of getting very feisty and opinionated on the topic of condiments and toppings, present company included. The onions can be made ahead of time and reheated prior to serving. Begin with something like one drop at a time. The salt, along with the heat, will draw water from the mushrooms and they will, at first, begin to boil. A mix of of the three might be interesting. In addition to the established family appeal, however, these burgers are easy. For even more anti-split insurance make sure that your ingredients are roughly the same temperature before mixing mayo. I blame the Americans and their awesome burger-cooking ways. The ultimate gourmet condiment and cheese plate pairing guide. Yes you can! Pro tip: If you really want to play it fancy, add a bit of reduced beef broth and a hit of fine French Cognac as the final step. For burgers, any kind of mushroom will do, really, depending on your taste and preference. And your friends will think you’re really cool. https://www.jamieoliver.com/recipes/beef-recipes/blue-cheese-apple-burger Blue Cheese Stuffed Burger with Red Onion and Spinach Sharp and salty blue cheese, sweet red onion, and slightly bitter baby spinach lend balance and texture to the rich ground beef in these elegant yet … New comments cannot be posted and votes cannot be cast. Why anyone would want American cheese (or processed cheese as it’s also called) on a burger is totally beyond me. Balsamic vinegar will do but sherry vinegar is better – it’s slightly less sweet and not so grotesquely overused. Place the patties on the clean, … The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. For burgers, though, I usually keep it simple: butter and salt will do! You don’t want to rush this, some burnt ends are okay but burnt onions in general are not good eats. But what about caramelized onions? For some reason, making your own mayonnaise has gone from being completely normal to being considered an exceedingly complicated and scary ordeal. Mayonnaise with crushed fresh garlic, crumbled freshly fried bacon, Dijon and Chinese-style black bean garlic sauce, to taste. #surtcph #copenhagenfood #pizza #pizzatime #pizzalover #sourdough #carlsbergbyen #johanjohansen #yeswefood #comfortfood, Rack of Iberico, a lot of melted butter and much more rendered foie gras. Gently mix but thoroughly combine all ingredients. And I eventually will. Mayonnaise with crushed fresh garlic, crumbled freshly fried bacon, Dijon and Chinese-style black bean garlic sauce, to taste. What’s not to love? Add remaining toppings. Some say yes, some say no, I say sometimes! It’s not, trust me! garlic powder, and a pinch of kosher salt and pepper in a … Spend a few extra bucks on a few nice, thick rashers of top shelf supermarket stuff or your butcher’s home-cured stuff. Generally, I’m a fan of the “use whatever the hell you like as long as it’s not American cheese”-approach. The seasonings are simply a splash of soy sauce, Worcestershire sauce, Tabasco, salt and pepper, and of course pureed mushrooms. #lepetitvinbar #copenhagenfood #frenchfood #tartiflette #whitewine #comfortfood #torvehallernekbh #torvehallerne #johanjohansen #yeswefood #gastromand, Cooked a bit of breakfast for bestie a few days ago. I love mushrooms on burgers. If you’re worried about time or timing, fear not. Makes 6 bleu cheese burgers. Self-proclaimed geek, food blogger, restaurant critic and wine lover. If you’re truly and honestly too scared to make your own mayo or afraid the salmonella will get you (don’t worry, it won’t), do use a good store-bought kind, just don’t fall for the diet variety. : @tiknu04 When in need for cheese for my burger, I turn to cheddar. Whisk egg yolks, salt, sugar, vinegar, lemon juice and mustard together till thoroughly mixed and shiny. Don’t be a pansy, start making your own mayo and use it in your burgers. Two things and two things only can ruin a mayonnaise: not whisking enough or adding the oil too quickly in the beginning! Form the beef mixture into 4 patties and grill for appx. You just need fresh eggs yolks from a trusted source (or pasteurized egg yolks), a few flavorings, a neutral oil, a steady wrist and a bit of patience and calm. We’ve been over this already. Sorry to burst your bubble. The classic Blue Cheese Burger, as I know it, uses sweet BBQ sauce to offset the … I guess now I’ll have to go find the perfect bun to split. When cooking burgers, we aim to make the beef patty as juicy and tender as possible. The quest for the perfect burger continues. I adore the combination, some people detest it, so I’ve taken a page from the good book of many of the quality burger joints I’ve visited on my trip to the States: I now serve my pickles on the side, leaving it up to the diner to decide. I’ve played around with many a strange topping including, but not limited to, blue cheese… Yes please! Once the first few tablespoons of oil have been integrated, you can slowly start trickling in oil in a steady stream. In a large bowl mix together the ground chuck, blue cheese, Worcestershire sauce, dijon mustard, salt, and pepper. Top with a slice of jack cheese. You’ll have to go by eye here rather than by time, and you may be at it for a fair amount of time. Remove burgers from heat and top each burger with half of the blue cheese. I’ll be very excited to see how that pans out!
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