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Post by Pedantic Editor Type on May 9, 2017 9:53:31 GMT -5
This was discussed in a separate thread and I was encouraged to create a separate thread for our Bob's Burgers Burgers of the Day, PET style. So, here we are. A few notes: We generally make turkey burgers because, yknow, red meat. I have a few tricks to make them taste nice and meaty and I promise you they're not dry or bland at all. I usually use brioche buns, but occasionally pretzel rolls rule the day. The official list of Burgers of the Day I consult is here: bobs-burgers.wikia.com/wiki/Burger_of_the_Day |
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Post by Pedantic Editor Type on May 9, 2017 10:02:27 GMT -5
First up: Texas Chainsaw Massa-curd. No description given.
So we went with Texas-style barbecue sauce and cheese curds. The (Cheddar) cheese curds were a bit unwieldy, I didn't melt them at all, just smooshed them on top of the patty. It was tasty, though!
(Note: there is also a "Curd-fect Strangers" burger, I feel like that should have fried cheese curds on it, maybe? Since we like those in Chicago?)
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Post by Pedantic Editor Type on May 9, 2017 10:04:31 GMT -5
Second up: Parma Parma Parma Chameleon Burger. I went all out on the cheese on this, although I ended up using shakey romano instead of parmesan. I cooked the burger patty with a layer of romano on either side for a nice crust, and made an Italian-cheese-blend-plus-romano crisp for each burger. It was not quite frico-thin, and so had a little chewy give in the middle but was crispy around the edges. Making cheese crisps is fun. And they go great on burgers.  |
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Post by Pedantic Editor Type on May 9, 2017 10:15:03 GMT -5
Third: Hit Me with Your Best Shallot Burger. Pretty simple - caramelized a whole bunch of shallots in butter, added colby-jack cheese. Hard to go wrong with caramelized shallots. This week we're doing Chipotle off the Old Block, I will report back. (We also could reasonably be construed as to having done I've Created a Muenster, just because Muenster goes well on burgers.) |
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LazBro
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Post by LazBro on May 9, 2017 10:18:03 GMT -5
So excited for this thread! And "Hit Me with Your Best Shallot" is an awesome name for a burger. Caramelized shallots belong in all food.
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LazBro
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Post by LazBro on May 9, 2017 10:19:04 GMT -5
When you have a chance can you describe your turkey mix? Just so we have a baseline and in case we wish to cook along?
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Post by Pedantic Editor Type on May 9, 2017 10:24:09 GMT -5
When you have a chance can you describe your turkey mix? Just so we have a baseline and wish to cook along? Sure! Although it's not super-fancy. I use the 85/15 ground turkey commonly found at grocery stores, usually get a 3-lb package and divvy it up into 1/3-lb-or-so patties. Pop those in the freezer (baggie, then larger freezer bag) and pull a few out to thaw a bit -- just for an hour maybe, and I add a little Worcestershire sauce to the baggies while they're thawing. I also always cook them in butter, and after I flip them and add the cheese, I put a few drops of water in the pan, turn the heat down and cover to let them steam-finish (melts the cheese better, too). I'm sure you could get fancy with a beef-turkey mix or make it more "meatloafy" (eggs/spices) but I don't make beef burgers that way either. Too lazy. |
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Post by Liz n Dicksgiving on May 9, 2017 11:42:30 GMT -5
WOO HOO! for this thread! I make the most boring burgers, and all of a sudden you are blowing wide my horizons. Keep this up!!
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Post by 🔪 silly buns on May 9, 2017 12:18:11 GMT -5
Paging Hippo Thought you might enjoy this. |
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Post by Pedantic Editor Type on May 10, 2017 18:01:38 GMT -5
Tonight, the Chipotle off the Old Block Burger.
Standard patties and brioche buns... I totally chipotled them up, though. I put a little chipotle mayo on the top bun, mixed some garlic mayo and chipotle salsa on the bottom bun, and slathered some of just the salsa on top of the patty/under the cheese. Used Chihuahaua cheese. I know the chipotleness sounds like overkill, but it was not too hot, not too astonishingly salty, and overall well-balanced.
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LazBro
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Post by LazBro on May 11, 2017 8:03:19 GMT -5
Tonight, the Chipotle off the Old Block Burger.
Standard patties and brioche buns... I totally chipotled them up, though. I put a little chipotle mayo on the top bun, mixed some garlic mayo and chipotle salsa on the bottom bun, and slathered some of just the salsa on top of the patty/under the cheese. Used Chihuahaua cheese. I know the chipotleness sounds like overkill, but it was not too hot, not too astonishingly salty, and overall well-balanced. Mmmm, I love Chihuahua cheese. I wish I could find it more readily. In other words, without making a special trip for it. I've never been much of a chipotle guy. Which is crazy, because I love jalapeños, and I love smoked things. But in restaurants at least, chipotle applications always seem to be combined with a lot of sweetness. No doubt to balance the heat, but it's just not my bag. This does sound really good though. |
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Post by Pedantic Editor Type on May 11, 2017 8:20:57 GMT -5
Tonight, the Chipotle off the Old Block Burger.
Standard patties and brioche buns... I totally chipotled them up, though. I put a little chipotle mayo on the top bun, mixed some garlic mayo and chipotle salsa on the bottom bun, and slathered some of just the salsa on top of the patty/under the cheese. Used Chihuahaua cheese. I know the chipotleness sounds like overkill, but it was not too hot, not too astonishingly salty, and overall well-balanced. Mmmm, I love Chihuahua cheese. I wish I could find it more readily. In other words, without making a special trip for it. I've never been much of a chipotle guy. Which is crazy, because I love jalapeños, and I love smoked things. But in restaurants at least, chipotle applications always seem to be combined with a lot of sweetness. No doubt to balance the heat, but it's just not my bag. This does sound really good though. You live in Texas and Chihuahua cheese is hard to find? They sell pre-sliced packages of it in the grocery store here. V&V Supremo. I'm sure pepperjack or regular jack cheese would work fine though. Anyway - I don't like a lot of sweet with my heat. So I get that. I bought a little can of chipotle salsa (hilariously enough, every brand seems to spell it "chilpotle" and these are Mexican imports...) and just a standard-issue garlic mayo. I'm sure there was some sugar in there but not a ton. Do you have the canned chipotles? The sauce with those is usually not sweet. Goya, Embasa, La Costena are brands I see. Just some random thoughts. |
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LazBro
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Post by LazBro on May 11, 2017 9:32:03 GMT -5
It's not available in most megamarts, no. Most of our stores have a "Mexican cheese" section and you'll find Queso Fresco, Cotija, Panela and sometimes Quesadilla, but for Chihuahua, Oaxaca and others you'll need to go to a fancy grocery store, like Whole Foods or Central Market, which is like the Texas version of Whole Foods. Or a cheese shop, of course.
Canned chipotles in adobo are usually what I use, when I use them at all. And yeah, those are fine. Not sweet at all.
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Post by Pedantic Editor Type on May 11, 2017 9:37:47 GMT -5
It's not available in most megamarts, no. Most of our stores have a "Mexican cheese" section and you'll find Queso Fresco, Cotija, Panela and sometimes Quesadilla, but for Chihuahua, Oaxaca and others you'll need to go to a fancy grocery store, like Whole Foods or Central Market, which is like the Texas version of Whole Foods. Or a cheese shop, of course. Canned chipotles in adobo are usually what I use, when I use them at all. And yeah, those are fine. Not sweet at all. Weird. Do you have supermercados around? I guess that counts as a specialty store. Quesadilla would work too. |
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LazBro
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Post by LazBro on May 11, 2017 9:39:38 GMT -5
It's not available in most megamarts, no. Most of our stores have a "Mexican cheese" section and you'll find Queso Fresco, Cotija, Panela and sometimes Quesadilla, but for Chihuahua, Oaxaca and others you'll need to go to a fancy grocery store, like Whole Foods or Central Market, which is like the Texas version of Whole Foods. Or a cheese shop, of course. Canned chipotles in adobo are usually what I use, when I use them at all. And yeah, those are fine. Not sweet at all. Weird. Do you have supermercados around? I guess that counts as a specialty store. Quesadilla would work too. We do. We have chains that specifically cater to Latin American customers, and yeah I could probably find what I need there. They also function as general grocery stores, so if I needed something special I could definitely plan a full shopping trip around that one stop. I just ... uh ... don't. I should. |
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Post by Pedantic Editor Type on May 23, 2017 8:27:42 GMT -5
New burger alert!
Last night we made the If You've Got it, Croissant It. There were no "directions" on the chalkboard so we decided it would be served on a croissant with Swiss cheese.
Let me just say that a croissant is not the ideal shape for a burger, although the texture worked pretty well. But we both had the horn bits hanging out there with just some melted cheese and no burger. But the buttery flavor and flaky texture actually worked pretty well. I'm not the hugest fan of Swiss cheese tbh but it worked well here with a little garlic mayo. I also made garlic-romano tater tots as a side.
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Post by Pedantic Editor Type on Jun 14, 2017 11:32:26 GMT -5
Our latest version!
Only the Provolonely. Because provolone is never wrong.
No real direction for this one, so I went with the classic brioche roll, lightly chipotle-mayoed it, and also sauteed some onions. Very good if I do say so myself.
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Post by Pedantic Editor Type on Jun 30, 2017 18:45:08 GMT -5
Next up was the Bruschetta 'Bout It. Brioche roll, basil aioli, whole milk mozzarella, sun dried tomato bruschetta topping. A delight.
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Post by Pedantic Editor Type on Jul 31, 2017 18:53:06 GMT -5
Whoops, we already did Hit Me With Your Best Shallot. Um... I'm not sure if there's another shallot based pun |
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Post by Pedantic Editor Type on Aug 17, 2017 17:38:25 GMT -5
So, our most recent one - To Err is Cumin. Pretzel roll, generously seasoned with cumin (duh), garlic and a bit of cayenne, poblano ranch spread on the bun and Chihuahua cheese on the patty. Pretty darn tasty if I do say so.
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Post by Pedantic Editor Type on Sept 11, 2017 8:24:29 GMT -5
Made a new one last week - Mission A-Corn-Plished. Made a corn "salsa" (not really) of charred corn and cherry tomatoes, which I put on top of a garlicky patty with pepperjack cheese and chipotle mayo, on a whole wheat roll.
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Post by Pedantic Editor Type on Oct 25, 2017 9:07:54 GMT -5
Another new one! Onion Ring Around the Rosemary which of course came with onion rings and uh, rosemary.
I made the patties a little bigger this time and it was honestly a bit unwieldy with the brioche so I learned my lesson.
Seasoned the patties with plenty of rosemary, butter, Worcestershire, salt and white pepper. Melted baby Swiss on top, garlic mayo on the bun, and two onion rings per burger. Thumbs up.
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LazBro
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Post by LazBro on Oct 25, 2017 9:12:01 GMT -5
Another new one! Onion Ring Around the Rosemary which of course came with onion rings and uh, rosemary. I made the patties a little bigger this time and it was honestly a bit unwieldy with the brioche so I learned my lesson. Seasoned the patties with plenty of rosemary, butter, Worcestershire, salt and white pepper. Melted baby Swiss on top, garlic mayo on the bun, and two onion rings per burger. Thumbs up. That sounds delicious! I would try this one for sure. (Rosemary in a burger is not something I think about, but sounds really interesting.) |
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Post by Pedantic Editor Type on Oct 25, 2017 9:14:24 GMT -5
Another new one! Onion Ring Around the Rosemary which of course came with onion rings and uh, rosemary. I made the patties a little bigger this time and it was honestly a bit unwieldy with the brioche so I learned my lesson. Seasoned the patties with plenty of rosemary, butter, Worcestershire, salt and white pepper. Melted baby Swiss on top, garlic mayo on the bun, and two onion rings per burger. Thumbs up. That sounds delicious! I would try this one for sure. (Rosemary in a burger is not something I think about, but sounds really interesting.) I think it plays pretty well especially with the turkey, but I'd eat it on a beef burger too, with the garlic and onion. |
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Post by Pedantic Editor Type on Nov 7, 2017 9:25:25 GMT -5
I'm pretty proud of last night's.... the Burger of the Day was She'll Be Coming 'Round the Plantain but the method of preparing the plantain was unspecified, so I went with a staple of my childhood, tostones! (But I went a different direction from This Guy thebobsburgerexperiment.com/post/120485849782/shell-be-comin-round-the-plantain-burger-comes, which also sounds tasty.) It's so much fun to smush plantains. Anyway, I made the tostones - had extras, of course, so those went on the side - and did my standard-issue turkey burger with lots of adobo seasoning*, a smallish amount of Mexican-blend cheese, and a heavy slather of garlic aioli on the bun, and let me tell you it was pretty darn tasty. My husband declared it a great success. *Goya adobo seasoning, not the stuff that comes in chipotle cans. It's everywhere in Puerto Rico and a staple of my cooking anyway. |
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Post by Pedantic Editor Type on Nov 22, 2017 13:01:27 GMT -5
New one! I Know Why the Cajun Burger Sings. Heavily seasoned with Tony Chachere's and topped with pepper jack and some garlic aioli on the bun, so it had a nice kick. No other toppings, though I think some spicy pickles or pickled jalapenos (ooh, or those jalapeno crunchy onion bits) might've worked.
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Post by Pedantic Editor Type on Dec 8, 2017 10:18:37 GMT -5
This past week we made It's My Havarti and I'll Rye If I Want To, which was served on marble rye that was unfortunately not quite the right shape for a burger, but it did taste good!
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LazBro
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Post by LazBro on Dec 8, 2017 14:13:06 GMT -5
This past week we made It's My Havarti and I'll Rye If I Want To, which was served on marble rye that was unfortunately not quite the right shape for a burger, but it did taste good! Mmmmmmm, rye and harvati. Had a salami sandwich with havarti for lunch just today. Did you do it patty melt style? |
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Post by Pedantic Editor Type on Dec 8, 2017 14:19:44 GMT -5
This past week we made It's My Havarti and I'll Rye If I Want To, which was served on marble rye that was unfortunately not quite the right shape for a burger, but it did taste good! Mmmmmmm, rye and harvati. Had a salami sandwich with havarti for lunch just today. Did you do it patty melt style? No, though I did toast the rye. If I do it again I'd get rounder, narrower rye (the loaf I had was rather short and wide) and add some sauteed onions and do it as a patty melt, for sure. |
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Post by Pedantic Editor Type on Jan 3, 2018 9:08:57 GMT -5
We did a Gouda-based burger, take your pick of bad puns:
Woulda Coulda Gouda
You Gouda Be Kidding Me
As Gouda As It Gets
Gouda Gouda Gumdrops
A Few Gouda Men (we'll go with that as official)
Gouda Gouda Two Shoes (It comes with shoes)
Gouda Day Sir
It was a standard brioche bun with a creamy Alouette cheese spread on the bun, and some nice melty gouda on top. Cooked in butter and garlic. Nothing fancy; I think some caramelized onions would've been good but I was lazy.
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