Posts Tagged ‘Burgers’
My posting has been sparse lately, in part due to an 11 day trip back to Minnesota. A trip that has left me backlogged with food I want to write about. Tragically, the timing and heat of the trip limited the amount of actual cooking I got in. Though, I did get in a couple good grills with the boys.
I’m starting off with one of my favorite Minnesota spots that I’ve so far neglected to mention here: The Bulldog. This fine establishment can be found on Lyndale in Uptown Minneapolis–which, despite its name and for reasons I’ve never been able to figure out, is located south of Downtown Minneapolis.
Back when I used to live in Minneapolis, I think it was safe to call me a regular. I can’t count the number of burgers and beers I’ve taken down with friends at this spot. So, after working through some of my Twin Cities must eats, this spot was an easy choice for a last lunch with my father.
The menu boasts a creative burger menu that is only matched by the Bulldog’s impressive beer list. The burger list includes such amazing creations as the Stilton burger and the Hawaiian. All the burger come with fries and everyone is under $10! (The hot dog menu isn’t shabby either and is worth of an occasional departure from the burgers.) The beer options are heavy on the Belgians but include great bottles from stellar U.S. brewers.
On this trip, I set my sights on the Humpty Dumpty (a fried egg, melted cheddar cheese, red onion, shredded lettuce, tomato and mayo). This hangover cure used to come with a slice of ham. And, as crazy as it sounds, I think the burger is better off without it. The egg is a great addition, but the ham just got in the way of the burger.
After eating, my dad and I turned to a few games of darts while we worked our way through a bit more of the beer list.
Great burgers, beer, and darts with the old man: a near perfect way to wind-down my last days in my home State.
2549 Lyndale Ave S.
Minneapolis, MN 55405
Yes, yes, as Loren so eloquently pointed out in his last post: it’s football season once gain. Like Loren, I slowly developed a serious interest in the Vikings and was lured in to the game all together by my first fantasy team last year. This year, without homework to fill my Saturdays, I’m hoping to develop a casual following of college ball. It’s not the NFL and, having gone to Macalester College, I never experienced seriously cheering for my alma mater’s team–but I’m always up for a chance to watch a good game with a good beer and some great food.
For this weekend’s NFL opener it was time to fire up the grill for some burgers. Lately Nick has been mixing some BBQ sauce (among other undisclosed ingredients) into the burger meat before forming the patties. The result is a flavorful moist burger with little caramelization. But there is a problem: the patty become too moist and falls apart easily during grilling.
My thought on Sunday was to use a little honey, some onion, and some dry spices to get a similar flavor without the structural problems. But when I went to the spices I got distracted and decided to try something crazy and went the curry route. That’s right, curry hamburgers. The result was a mean tasting burger. I just kind of threw stuff together, but here is an approximation of a recipe:
- 1 lbs ground beef
- 3 table spoons of honey
- 1/2 a small onion finely chopped/diced on the large side
- 1-2 table spoons of red pepper flakes
- 1/4 cup of curry powder
The long furlough is over and we are back at it. Our apologies for the delay, Arthur was studying for the Bar Exam and I was in the middle of changing jobs and apartments. Now that these things are out of the way, we’re hoping that we can once again get into a regular rhythm of new recipes and restaurant reviews.
I’m happy to say that my new residence is far more conducive to culinary advenutures and the documentation thereof. The kitchen is much bigger, the stove /oven is much better and I also moved in the with my buddy Tyler, whom our readers may remember from the Lasagna Files. I’m sure some of Tyler’s own cooking experiments will be featured at some point, as he has some nifty recipes of his own like soy-pickled jalapenos, pickled northern pike, creamed cucumbers and other things.
Today’s recipe was inspired by two things. First, my new place has a grill, something I’ve been missing for the last year. Second, we were in the middle of a horrid heat wave at the time. With temperatures hovering around 95-100 with outrageous humidity, we were doing our very best to not do any cooking inside. Thus were born the cheddar-bacon cheeseburgers. And because that sounds a bit too simple, we’re gonna go for internal cheddar and bacon. You’ll need:
- 1.5 lbs of ground beef
- 3 strips of thick cut bacon, chopped
- 1/2 cup of shredded cheese, like a sharp or smoked cheddar
- 3 large cloves of minced garlic
- 3-4 dashes of Worcester sauce
- 1 egg
- American cheese slices
- Salt and pepper to taste
- Maybe a little something else. I threw in a bit of minced oregano and rosemary, mainly because we have a huge herb garden outside the back door. Chili pepper flakes would not be a bad idea either.
Mix all of that together with your hands, then separate and form the patties. We got 5 burgers out of the batch, and they seemed to be a good size. Throw them on the grill for a few minutes per side. Because these burgers have raw pork in them I cooked them a little more than the medium/medium-rare I usually prefer. By the time I took them off the grill there was almost no pink in them, but because of the bacon the burgers were still incredibly juicy. Add the (fake) cheese slices about a minute before you take the burgers off the grill, then let them rest post-grilling for a few minutes before eating. Top your burger with whatever you normally prefer. Unless that happens to be mayo; don’t do that to any burger.
P.S. FOOTBALL SEASON IS RIGHT AROUND THE GODDAMN CORNER! Its a cruel irony how much football makes me look forward to the end of the summer.
Especially when this pantload is no longer whiffing blocks all game long. Anyways, we’ll have some more great appetizers and grazing food here on ECL once the season officially starts, including beer-cheese dip and fresh spring rolls with jalapeno syrup dipping sauce!