Ah.. burgers. Probably my favorite food. In the top 10 for sure. A juicy well cooked burger is pretty phenomenal with salty crispy fries on the side. Maybe a little dipping sauce for my fries….!
Also is there anything sexier than a pan heating and seeing that steam coming off it, waiting for a burger to hit it and hearing that sizzzzzzle?!
I guess it was time for us to do some more burgers! So we did 4 different burgers and 3 different tater tots and a fabulous new macaroni and cheese. Aren’t you stoked? We also had a friend join us for this cookday. So we all designed a burger! Err slider… we have huge appetites but even we aren’t able to eat 4 different burgers in a sitting, so we opted to make mini versions.
What’s on the menu?
Menu:
- Meatball Burger – Jake
- Macaroni and cheese burger -Jessica
- Southwestern Burger – Andria
- Gastro-Pub burger Me
- Pesto Tots
- Plain Tots
- Bacon cheese tots
- Hominy green chile macaroni and cheese
We started with the meatball burger. We bought some really nice freshly ground beef and pork at the meat market. We did half ground beef and half pork for our meatball mix. We added a copious amount of freshly grated parmigiano reggiano and romano cheese, basil, oregano, egg and breadcrumbs. Pretty much the way we always make our meatballs. We instead of rolling into balls formed patties and set them to the side.
Pesto sounds like a perfect topping for this one! Pesto, roasted red bell peppers, mozzarella cheese and arugula all piled onto hunks of garlic bread!
You definitely want to try that! So we ended up adding 1 more thing to that burger. We wanted something “pickle” like. Jessica had brought over one of those little crudite trays that she found for like $2 or something and in it there were some cucumbers and I had just bought these super adorable mini yellow tomatoes. SO a relish was born. I made a simple vinaigrette using rice wine vinegar to keep it light. It was so good we ate most of it before we even topped the burgers!
With all that done we started working on our macaroni and cheese. Jessica had this macaroni and cheese at a restaurant in Dallas. It was a white cheese with hominy and green chiles.
I started by making a roux and adding whole milk until everything thickened up. I then added the already roasted green chiles and a poblano. I let that simmer away for a bit to incorporate the flavors from the peppers. I then stirred in extra sharp white cheddar and some gouda cheese! Let that get all melty and then stirred in the hominy. We mixed mini penne pasta into the cheese and poured the mixture into a casserole dish. Smothered it in breadcrumbs. Baked in the oven @400 for about 30minutes.
I maybe forgot to mention we are all drinking our favorite Texas beers today too! The one pictured with the lovely macaroni and cheese is from Four corners brewery out of Dallas. It’s made with local honey. Definitely worth a try!
Our next burger was the reason we made the macaroni and cheese! Yup, you knew it was going to happen! We took some of that awesome ground beef made some patties. Added muenster and bacon. Jess said it was perfection on a bun!
So onto my burger. So mine is a remake of burger I used to make in chi-town. I was the Executive chef at a gastropub in Wrigleyville, near cubs stadium! We sold a lot of these. So I wanted to make these for the holyshitnomz peeps.
I start by roasting garlic in the oven drizzled with some olive oil, when this is done and cooled off I mash it into some mayo that I mix with parmesan and lots of black pepper. This makes “Aioli” or what we used to call crack sauce. This is one of the best things to dip your fries into you have ever had. Set this to the side for now.
Next step I think every burger needs a pickle element. Something to break into that juicy deliciousness. For this burger I was really inspired by my Texas roots and love of Mexican food. Pickled red onions are the bomb. There are several ways to make them. I was in a hurry so I used the stove top method.
So I top the burgers with the onions, bacon, extra extra sharp cheddar, back in chicago I used to top with an ancho chile jam… but I wanted to do something slightly different and picked Jufran. Jufran Banana Sauce, its a brand of banana ketchup made in Pasig City, Philippines shown with a plate of plantain tostones. Banana ketchup or banana sauce is a popular Philippine condiment made from mashed banana, sugar, vinegar, and spices. I love LOVE this stuff. Its awesome on fries, burgers, chicken tenders..whatever really. Try it! I also put a layer of the aioli on the bottom of the bun and arugula.
For our final burger we did a Southwestern style. We topped with monterrey jack, avocado, tortilla strips, and a cotija cilantro dressing we picked up at the magical HEB.
Our tots were really pretty simple. We just topped them with some of the pesto leftover from the burgers and mozzarella, roasted peppers and heated them up in the oven. Duly note how adorable the mini tots are! We also topped some with cheddar and bacon. We made some sriracha ketchup for dipping.
What will you put on your burger? Your tots? Share! 😀 😀 😀