national burger month

National Burger Month 05/11/2011: Inside-Out Salmon Cheeseburgers

Oh man. Too much beef. I don't know if I can keep on doing this. But I'll do it today at least. Today I decided to do salmon because... too much beef.

I've done inside out cheeseburgers before, with beef and lamb. Conceptually, the inside-out salmon cheese burger is similar. It's two patties of meat that I use to sandwich a little bit of cheese. For this sandwich, I take some grilled salmon basics and turn them into a burger.

1/2 pound salmon fillet (pin bones and skin removed, so I'm left with slightly under 1/3 pound)
1 tbsp dill, chopped
2 tbsp Philly cream cheese, softened
1 tbsp olive oil

I chopped the fillet into manageable cubes and processed them in a food processor, pulsing until it was chopped but not liquified. Into the fish I mixed the dill, and some salt and pepper to flavor. I formed two patties, and layered the cream cheese on top of one of them. 

After this, I covered the cheese up with the other patty and patted everything together until I had one cohesive fatty patty. I then massaged it with the olive oil, softly and gently, and oh so lovingly, so that when it went on a medium hot grill, it wouldn't dry up too much.

Fish doesn't take as long as beef to cook, so after just 2-2 1/2 minutes I flipped it over and cooked the other side for the same amount of time. If you do it properly, this thing wouldn't leak too much. I'd imagine if you do it incorrectly, you'd have no cheese left inside the burger because the Philly, it just runs when it melts. Yuck.

You can do what you wish with your fatty patty of salmon. I topped mine with tomato and microgreens, and had it in English muffins. Oh, yes.

National Burger Month 05/09/2011: Veggie Burger with Beef Topping

This is a veggie burger from Trader Joe's:

This is a little under 1/4 pound of beef chuck that I have massaged with salt, pepper and worcestershire sauce:

This is a veggie burger resting on a bed of beef: (I had to slice off parts of the veggie burger so that it would fit in its bed)

This is a veggie burger, resting on a bed of beef, with beef topping:

And this is a surprisingly terrific burger, one of the best I've had this month:

Really, this was a revelation. I was expecting it to just okay, but I can't believe how the good it tastes. I think it's because the Trader Joe's veggie burgers are spiced a little bit (I think I taste cumin and garam masala) and those really set the beef off. Also, the texture was terrific. Some veggie burgers tend to mush up when cooked, and they mushed up nicely here and kind of kept the burger perfectly moist. If only I didn't feel like I just ate two burgers at the end of the night. Ugh.

National Burger Month 05/08/2011: Lamb Burger with Harissa and Yogurt

Mmm lamb. Cute lamb.

My original plan was to recreate my döner kebab burgers from three years ago. Instead, with a bowl-ful of ground lamb instead of strips of lamb sirloin, tonight's burgers were an adaptation of one of my favorite recipes. The basic components are similar: lamb, harissa sauce, yogurt, pita and a few greens. Preparation is also identical.

Stuff for the burgers:
1/2 pound of ground lamb
1/2 large onion, pureed
ground black pepper

I started with pureeing half an onion in my food processor. In the pureed onion, I mixed 1/2 pound of ground lamb. I salted and peppered this  and set it aside for two hours.

In the meantime, you can read a book, watch some Netflix, and make the harissa sauce.

Stuff for the harissa:
2 tomatoes, sliced in quarters
2 tbsp crushed chili flakes
2 cloves garlic, minced
1 tbsp caraway seed
1 tbsp cumin
1 tsp salt

All of this I mixed together in a food processor and salted some more to taste. This was set aside and can probably keep for a week in refrigeration.

Other stuff to top the burgers:
Some yogurt
Some salad greens
Some more tomatoes

The burgers were grilled for 3 1/2 to 4 minutes each side in medium to high heat. Patties are enveloped in pita bread, topped with yogurt, the harissa and some salad.

And that's it. Mmm lamb. Cute lamb. Tasty  lamb.

National Burger Month 05/06/2011: Chorizo Burger with Pico

I was originally going to do this burger on the fifth of May, for obvious reasons, but I ended up getting my act together the day after.  This was inspired by a comment my cousin Jon left on my Facebook page about a burger he made for a bunch of his friends.

My chorizo burger uses about a 50-50 blend of grass-fed beef chuck and chorizo bought from one of the many local Mexican groceries in Santa Cruz. Seasoning was simple; I used just a little salt and pepper. For his burgers, Jon used Goya chorizo, and I can't even imagine how that would taste. The burgers were grilled over medium heat in the old barbecue.

I topped my burgers with a little pico de gallo salsa, which I talk about here on a previous Cinco de Mayo burger. I can't believe that was 2008. For 2011, I left out the avocado.

Extremely pleasing. But the chorizos-- I think they wreak havoc on the tummy, if you know what I mean.

edit: I also slathered on some Philly cream cheese on the burgers after grilling. Could've used farmer's cheese, but the Philly was such a good contrasting saltiness to the spiciness of the burgers. So creamy, so good.

National Burger Month 05/05/2011: Taqueria La Cabaña

I post now for the sake of the two or three people who read my blog, hoping that they did not think I gave up on Burger Month. Not yet.

I was planning to make a burger on the fifth, but a friend asked if I could go to dinner, presumably to celebrate Cinco de Mayo. So I agreed to go out after ensuring that there would be burgers wherever we went. We ended up at the Taqueria La Cabaña on Mission Street in Santa Cruz.
I regularly eat at Cabaña. I think they make a good mole. I think it's great on their chicken enchiladas. I also think they make a really delicious Frankenstein's Burrito, which they call the California burrito, which is your basic super burrito with your choice of meats, and has sour cream, cheese, rice, beans and french fries, inside the tortilla. It is wonderful.

Since I am attempting a burger a day for this month, I ignored all my regular dishes and went for Cabaña's bacon cheeseburger with fries platter. I think it was a delicious burger. The beef patty was probably the frozen store bought variety fried on the taqueria griddle, so there was nothing too special there. I was hoping that the burger, fried as it was on the same griddle they use to fry their other taco meats would be infused with the flavors of carnitas, but alas I didn't get any of that. They did use a nice sesame seed roll and topped it with the usual suspects-- lettuce, onion, tomato. Condiments built into the burger were mustard and mayo. But no ketchup. And I think it worked better this way.

All in all, it was an above average diner-style burger. The bacon was crisp, as was the lettuce. The slice of American cheese, however, could stand to have been meltier. Other than that, I was pretty pleased.

Below is a picture that does the burger a little disservice. I did not have a proper camera with me.

National Burger Month 05/04/2011: The Basics

Every year since I've done Burger Month, I've ended up with a burger recipe that I deem my burger standby.  In previous years, they've been simple (just the grass fed beef chuck with salt and pepper) and they've been a little spicier (shown in the link, underneath a layer of prosciutto).

But I think one of the best parts of burgers are that while I could go all out and do something with ground lamb, topping it with a bunch of feta or something, in the end the burger is just as good in its basic utilitarian unit. There is something to be said about the efficiency with which one can prepare a great sandwich, with the least amount of prep work.

In any case, my go-to standby burger, since last year is a simplification of the spicy burger that I linked to above. I lose the siracha (still what I believe to be the king of hot sauces) and the garlic powder this time, and leave it with just a little more spice than burger with salt and pepper. I've turned to this recipe for the greater part of the past year and I think it's done well.

Stuff for one burger:
1/3 pound grass fed chuck (always the grass fed)
a couple of turns of the black pepper mill
a couple of pinches of kosher salt
a pinch or so of garlic salt (the kind I use is sold by McCormick and comes in a salt grinder)
and a splash or two of worcestershire sauce (I prefer the original, Lea & Perrin's)

This is all mixed together and shaped into a patty, and cooked on a hot grill for about 3 to 3.5 minutes per side, for a nice medium.

My bread preference right now is a fresh brioche bun. Brioche because the buns they sell at Trader Joe's are just the right size for a 1/3 pound burger, and also because when toasted, the butter in the bun just smells so good. But be careful! They burn easily!

So there you have it, my go-to basic burger for 2011.

And here's a pic (because I was told I needed to have a pic). That's the basic burger on a grill pic.

National Burger Month 05/03/2011: Hotdog

This is a hotdog. Really. Or at least, this is what a hotdog would look like if it decided one day it wanted to dress up as a burger.

It started out as two store-bought Hebrew National all beef franks. As far as hotdogs go, the Hebrew Nationals are pretty good. I actually prefer Sabretts, but these were on hand. I don't really go for the Santa Cruz health food store organic hotdogs. It's the classic New York dirty water dog for me.

But how does it begin to look like a burger? With a little bit of violence.

And since these are generally leaner than ground chuck, I needed a binder to keep things together. So I whipped an egg, and got my hands dirty with the minced hotdog.


So this is what it looks like when done. I topped it as I would a regular hotdog: with mustard and sauerkraut.
The hotdog burger was actually Leslie's idea. When she first suggested it, I had a visceral yuck reaction. Executed, it tasted like a hotdog, but did not quite feel like a hotdog. I think the problem for me is that both hamburger and hotdog occupy an overly marked area of my food story. Both are comfort foods that resonate with much personal history and meaning. And while I can make a burger out of other kinds of meats (and those who have read this blog before have seen me do the weirdest crap), stripping a hotdog of what it means and infusing it into a burger was just too much freaky roleplaying.

I think I like the concept better than the product.  

National Burger Month 05/02/2011: Cheeseburger with Extra Stuff

This burger is hiding something.

I actually did something like this shortly before National Burger Month. I ate it in front of Bettina. She had something healthy... a salad, or something. And I had this. She asked me whether I was going to do Burger Month, but at the time I was still uncommitted. I guess I could say that this burger inspired me to go on.

But anyway...

It's not really the cheese. This is Vermont Cabot Cheddar. Just that would make this just a good burger.

This is the Cheeseburger Eggsplosion. It's not my invention. I actually got it from my favorite burger site, A Hamburger Today. They blogged about it about a month ago.

It starts with a hole.

And then we stick an egg in the hole.

And then we flip it over. 

And then we get it all over ourselves.

This is the Cheeseburger Eggsplosion.

National Burger Month 05/01/2011: Teriyaki Beef Burger with Grilled Pineapples

I'm still unsure if I should keep on doing this. As recently as a week ago, I was like, "burger month? I think it's a bi-annual thing." This could be just for today, but last night I was equivocating again.

After a recent vacation to the Philippines, I had grown a couple of pants sizes larger. I can't help it if I can get a buffet and a massage for $15-- I was like a human wagyu cow. In the ensuing months, and after a couple weeks of riding my bike everywhere, I have gotten back to wearing my pants without suffering from belt line bruises at the end of the day. But National Burger Month is here and it is a dangerous thing. And it's so tiring to think of a new burger a day.

So I equivocate.

To celebrate the beginning of the National Burger Month and les damnés de la terre on this May Day, I have a teriyaki beef burger that I top with grilled pineapple rings.

The teriyaki marinade for the burgers is simple, based off a recipe from Mark Bittman's The Best Recipes of the World. I marinated ground beef for about one hour, then formed it into patties, which I grilled, along with pineapple rings. This is a very simple burger.

For the teriyaki marinade:
1/4 cup sake
1/3 cup soy sauce
1/3 cup mirin
1 tbsp sugar

National Burger Month 05/31/2010: Sourdough Grilled Cheese Sandwich Burger with Bacon and Tomato

Yes. It is the final day of National Burger Month. Once again, I cannot wait to not have to come up with a burger-like thingie every night, after having eaten burgers or burger-like thingies for much of the month. Oh, but we had some good times. I liked breaking out the classics again, like the Juicy Lucy. And I liked playing dress-up with food that would otherwise not be in burger form, pretending to be burgers for an evening.... Steamed halibut burger, I shall miss you dearly. Spam Musubi burger, au revoir. As Julio Iglesias once sang, "To all the grills I've loved before... they travel in and out my door..."

I wanted to finish out the month with something kind of traditional, but with a twist. My favorite burger blog, A Hamburger Today, first published their Hamburger Fatty Melt a couple of years ago. Their version was just two grilled cheese sandwiches sandwiching a burger patty. They stuck it pretty traditional: white bread, Kraft singles and a burger. They have since updated their creation with the introduction of the Bacon Burger Fatty Melt. That's a nice burger. The Bacon Fatty Melt is a tribute to excess. I think they went with multiple layers there. They stack as follows:
  • Bacon-stuffed grilled cheese sandwich as bun top
  • Cheese
  • Bacon
  • Four-ounce beef patty
  • Bacon-stuffed grilled cheese sandwich as interstitial bun (a nod to the Big Mac)
  • Bacon
  • Cheeese
  • Four-ounce beef patty
  • Bacon-stuffed grilled cheese sandwich as bun bottom
Nice. But not really my style. I went with a little more subtlety on my version.

My stack goes:
  • Sourdough grilled cheese sandwich with cheddar cheese, mayo and tomato
  • Four-ounce beef patty with 1/2 tsp minced shallot, salt, pepper, and a few drops of Tabasco
  • Sourdough grilled cheese sandwich with cheddar cheese

It's not that I have something against Kraft singles. I find them useful for specific applications. And I'm not a food snob since I am not averse to white bread. But I think sourdough went so well with good extra sharp New York Cheddar. And they do make a good sourdough here in the SF Bay Area. The burger itself, with the shallot (inspired by the steak tartare burger), was so fragrant, so moist. I also cut rounds out of grilled cheese sandwiches so the bread to burger ration wasn't wack.

So there it was. Oh yes, I used mayo inside the grilled cheese. Some people are dogmatic about grilled cheese sandwiches. But this burger isn't about burger dogma. None of this month was, so I think changing up the grilled cheese part of the puzzle was apt. I think that tossing a slice of tomato and spreading some mayo on at least one of the pieces of bread makes the grilled cheese sandwich so much creamier and fuller.

This was definitely one of the highlights of the month. I think it could've been the best burger I made all month. It was simple. It wasn't too fancy. And it was comfort food on top of comfort food (literally). The resulting sandwich was so juicy, so tasty. I sat there, post-burger, thinking that I couldn't have ended burger month better.

K. I'm done with this month. I'm Audi 5000.

National Burger Month 05/30/2010: Sirloin Tartare Burger

Sirloin tartare burger. Anchovy is key.

Back in the kitchen again. I can't keep on eating out for my burgers, and I really need to close out National Burger Month with some that I cook at home.

A few days ago, I remarked that I love it when Mark Bittman does his thing with burgers. I am a Bittman fan, and I am trying to cook every single thing in his awesome, awesome work, How to Cook Everything, which I feel is the contemporary equivalent to Irma Rombauer, Marion Becker and Ethan Becker's Joy of Cooking. It is the cookbook to own if you need to own a single cookbook.

In a recent New York Times piece, Bittman writes his version of the steak tartare, in burger form. My burger tonight is a faithful recreation of Bittman's recipe.

I used grassfed sirloin for my burger. I think the best part of this was the anchovy. The anchovy gave the steak tartare burger so much more dimension. The capers were a nice touch, and the medium boiled egg to garnish was also okay. But the anchovy pushed this burger from good to superb. I cooked my burger to medium, but I kind of wish I cooked it medium rare so I could appreciate the quality beef even more.

Also, from now on minced shallot shall replace my traditional grated onion whenever I have this option. The shallot made the burger so much more fragrant.

Oh yes.

National Burger Month 05/29/2010: Hubert Keller's Burger Bar... or let's ghetto-ize the coloreds and people with babies in the back corner of the room, where they can sit next to the kitchen entrance, in dim lighting, so they cannot take nice pictures of their burgers for their food blogs.

Thanks to Leslie who offered to take me to a burger place in return for my transporting her to the airport. What a way to kick of the final three days of National Burger Month. Contrary to the seemingly negative air of my blog post title, Keller's Burger Bar, on the sixth floor of Macy's Union Square, was actually a pleasant place to be. They had a wonderful view of Union Square, assuming you are not ghetto-ized into a corner. And while I did feel like I was shoved into the back corner of the restaurant with what seemed (and perhaps it was just coincidence) like the other people of color, or people with babies who could potentially be rowdy, we did have our own personal TV monitors, so we could watch the unfortunate beginning of the Los Angeles Lakers Western Conference Final game, in which they eliminated the Suns. Might as well have watched the Chicago-Philly NHL Finals game. I should've listened to Leslie, who suggested I order a kobe beef burger so I could take my aggressions out on Kobe Bryant via the kobe beef.

The burgers were actually delicious. I had the American Classic Cheeseburger, while Leslie ordered the Peppercorn burger. I think hers was better because it was slightly more flavorful. To be fair, the American Classic Cheeseburger was a good burger. It was perfectly cooked medium. The meat was juicy and delicious. The greens were fresh, and the cheddar was cheddar. But it would've been just okay if it weren't for the truffle sauce I ordered extra as a side, with which I doused the sandwich. The truffle sauce was perfectly salty, perfectly earthy and gave my otherwise just okay burger a strong anchor and kicked the burger up to good.

American Classic Cheeseburger, cracked wide open

In hindsight, perhaps I would've better been served by ordering Hubert's Favorite buffalo burger.

Leslie's Peppercorn burger was delicious. It was nicely crusted with red, black and white peppercorns, and like the Classic American was cooked to a pretty medium. On the side was a little cup of Keller's mustard spiced sauce. I think compared to the Classic American burger, which tastes quite like a classic American burger, this Peppercorn burger was a little more exciting. Without getting too gimmicky, the burger offered something more than the basic burger. The mustard sauce was piquant but not overwhelming. This was a very good burger.

Peppercorn Burger at Keller's Burger Bar

We skipped the cute little dessert burgers because I was beginning to feel like that Monty Python skit with the big eater.

National Burger Month 05/28/2010: burger. crawfish.

I knew that this evening I was going to meet with Aileen and Suebee again. This time, we wanted to go to Boiling Crab. Apparently, Ria played Boiling Crab up so much for Suebee that we definitely had to go while she was in town. So good to catch up.

So knowing that I was going to do some crawfish extravaganza de amor that evening, I went ahead and checked out how burger. was for lunch. If you remember, I went to this place before and really, truly liked their burgers. It's the real deal and I have since updated my Yelp review and said they have the best burgers in Santa Cruz. On this day I had their special of the day, the Don Ho. The Don Ho was three sliders/mini-burgers over fries (your choice of sweet potato or regular potato), with pineapple and a "Hawaiian" aioli. The sauce and the pineapple made the burger pop with flavor. But the problem with cooking sliders is that cooks don't always adjust the fry time to accommodate the lower meat content. I know-- it's a challenge. I've tried. I've been to plenty of places that say they have sliders. And it' okay, it's forgiveable that most sliders I eat are dry. The only places I know that have successfully made sliders to my liking (which means, small and juicy) are the Red in Santa Cruz, and White Castle's. The Red cooks em to perfection, medium. White Castle's is sort of steamed on the griddle. So unless burger. fixes their slider timing, stick to their regular burgers, which are excellent.

The other highlight of my lunch at burger. was the company I involuntarily had. I sat down on the shared long bench next to these two UCSC undergrads. I love UCSC undergrads. They remind me of a time when I once looked upon the world with a twinkle of optimism in my eyes. Their unbridled idealism makes me feel warm and fuzzy, as I do when I look at a cute welsh corgi puppy. But this day, I sat next to someone who was recounting to her friend all the drama in one of the ethnic student associations on campus. I mean I didn't want to listen, but she wasn't all hush hush about all the gossip, so I was an involuntary listener. And I listen well. My friends like to talk to me because I listen well, so I did my best this time around. Apparently, there are four people involved here. The storyteller, Minami, Hikari and James. James is in Tokyo now. I think Minami is going out with James. Storyteller was skyping with James. Hikari comes in and says "James, I'm sorry I was hating on you. I think you're okay guy." Hikari leaves, and James tells Minami "I knew Hikari hated me!" So storyteller was all up in arms about how Minami might be all plastic because how can she be hating on somebody and coming to her for advice about her own relationship with the guy she hates when she knows that the storyteller is in between everybody? Anyway, it's good that she's the kind of person she is, to be able to navigate the rocky communications between Minami, Hikari and James.

That evening, we had four pounds of crawfish and two dungeness crabs between four people at Boiling Crab in San Jose. The wait was three hours, but it was well worth it. Thank goodness for the Target across the parking lot, for us to waste time in. My fingers smelled like crawfish well into the next day. I guess we could've gone to Crawdaddy a few miles away (and only 30 minutes wait), but the Whole Shabang at Boiling Crab is it. Plus, the servers had cool piercings.

This is the "before" shot. I would post an "after" shot but the after just looks like a pile of empty crawfish shells.

National Burger Month 05/27/2010: Burgertime

I have quite a few days to catch up on here... I've been slacking on my blogging, but definitely not on my burgers. The last week of May brought a few more drops of rain (perhaps Spring's last hurrah?) and a flurry of social activity. Alas, on a couple of days, nary a burger was consumed by me.

Thursday the 27th was one of them, making it two days in a row that no burgers were eaten by me. Wednesday night, we stopped at a sukiyaki/shabu shabu place in Japantown in SF called Shabusen. I'm typically wary of shabu shabu places because even though I love a good hot pot, there are too many bad hot pot places. We were split on whether to go to Mums Home of Shabu Shabu or this place. In the end, we chose Shabusen because despite Mums looking trendier and cooler, at least externally, Shabusen had sukiyaki, which I really do love. Shabusen's sukiyaki wasn't bad. I was confused by the rules they had: 90 minutes to eat an all-you-can eat dinner; if one person around the table ordered the all-you-can eat, then everybody has to order all-you-can-eat; you must address the person next to you as brougham; no sharing and no wasting food (I made one of these rules up... guess). But we finally figured out that we didn't have to order the all-you-can-eat because the regular dinner was all we could eat anyway. The scallops were fresh and delicious, and the meat was good. It was a bit pricy though.

No real burger content on the 27th. But there was this:

It's burgertime!

Thanks to the Santosi for my burgertimer. All the rest of the burgers for burgermonth were timed with the burgertimer.

National Burger Month 05/26/2010: Housework

I probably won't be able to eat burgers or burger-like food today so I will take this time to point out some wonderful burger links.

But first, here are some cupcakes I made some time ago:

Burger cuppies!

I took a vanilla cupcake recipe, and then I took a chocolate cupcake recipe and then I stuck them together with some buttercream icing that I saturated with primary colors. More of my cupcakes can be found here.

Today's New York Times has Mark Bittman's newest take on burgers. He's done this in the past and I loved all his burger recipes. Even did a couple the last time I did this Burger Month thing.

This year, he goes beyond the basic burger with recipes for a pork fennel burger, a beef tartare burger, a curry lamb burger, and a pork shumai burger.

I think the pork shumai burger looks familiar. Not saying I came up with it first or I'm the original or anything... just saying, you know, we come up with good stuff in our kitchen too (though the prawns in his recipe are a masterstroke). I think I shall be trying the curry lamb and the beef tartare sometime. Perhaps before the end of this month?

National Burger Month 05/25/2010: Cheeseburger Soup!

Oh man. I suppose there's enough in here to make it a deconstructed cheeseburger. Yes, there's cheese. And yes, there's ground beef. And I guess if you tilt your head a certain way, the bechamel sauce could be considered the bun component. But the similarities end there.

in yer tummy, everything is soup anyway

I heard about cheeseburger soup a long time ago. I don't remember where. On the way home from jury duty today (I wasn't selected as a juror for reasons I shall not get into here) I got drenched in a rain storm and I really craved a nice hot soup for dinner. Cheeseburger Soup was a way for me to continue with my theme without really compromising on the soup part of my craving. This recipe is not based on any recipe in particular, but all the common ingredients found in the various online recipe sources are in here. There's a burger component, there's a bun component, and there's even a french fries component. But I haven't been literal with my burger treatments all month anyway, so this is probably okay.

1/2 lbs. ground beef
1 potato diced
1/2 onion chopped
2 stalks celery chopped
1 carrot grated
1 tsp dried basil
1 tbsp parsley chopped
2 cups chicken soup
1 cup cheddar diced (use Velveeta if you don't want it as oily as I had mine... cheddar gets oily when it melts)
2 tbsp cream cheese
2 tbsp butter
2 tbsp flour
1 cup milk
Salt-n-Pepa say push it really good

Melt 1 tbsp butter in large pot. Toss in the beef, the celery, the carrot and the onion. Sauté and brown the beef. Once it's brown, toss in the parsley and the basil and stir fry a little bit more. Then toss in the chicken broth and the potatoes. Put a lid on it foo'.


While waiting to boil, make a béchamel sauce by melting the remaining butter in a sauce pan over low to medium heat. Mix in the flour. Finally, gradually stir in the milk until the mixture is smooth like béchamel.

Once the soup has boiled, gradually fold in the béchamel. Simmer. Then toss in the cheese cubes and stir until melted. Turn down the heat and stir in the sour cream. That is it. Oh and salt and pepper to taste.

It tastes like... cheese soup with veggies. Don't ask me where the cheeseburger part is. The deconstruction is po-mo and all, and I appreciate that because I like post-modern foodstuffs, but it takes a stretch of imagination that most people don't have. It is kind of yummy on a cold, wet day though.

National Burger Month 05/24/2010: Bacon Veggieburger

Bacon Veggieburger

I needed to eat something veggie so I made tonight's burger a veggie burger. I found this recipe for potato veggie burgers that are really similar to latkes. Any chance I get to use the shredder/grater attachment of my food processor I take, so I hopped on this recipe. The only difference I made was I decreased the potato and increased the spice.

And I added bacon... which turns gourmet into gourm-yay.

Into a grater:
2 potatoes
1 carrot

1 cup corn
1 cup black beans (mashed)
4 scallions, chopped

Mix the stuff.

salt, to taste
pepper, ground, to taste
1 tbsp garlic powder

Mix. Form patties. Fry for about 5 minutes per side over oil on medium-hot pan.

Top with bacon, a couple of strips
And cheese, cheddar