Friday, February 3, 2017

Meal No. 1746: Bodacious Burger Bar

Last Saturday night, I got a creative hankering that resulted in three different kinds of burger choices for the three of us coming to the table:

Blackened Blue Cheese Bacon Burgers

Balsamic-Soy Caramelized Onions & Kimchee Aioli

Mushroom and Swiss Burgers

I still went with fresh-ground homemade burger patties, this time using Angus top sirloin filet, and following my usual process that I employ when making peanut butter bacon burgers. For an additional twist, all burgers were served on buttered-and-toasted English muffins.



"Bite-Size Bulgogi Burgers," by Debbie Lee. Printed in Seoultown Kitchen. Found online at FoodRepublic.com.

Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com. See also: "How to Make a Bacon Weave for the World's Best BLT," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015].

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