![]() You’ve got a little bit of drool right there in the corner. It was essentially most if not all the protein and calories I needed for the day. These double decker brunch burgers were off the charts delicious. I bet it tastes awesome.Īnd I will more than likely do that next time I make these. But if you want to really make this more breakfast like, combine some breakfast sausage with your ground beef. For whatever reason, the sausage never made it to the online cart, and I didn’t get it in time to make the burger. I meant to mix the ground beef with breakfast sausage. Maybe a sausage patty? Or sliced sausage links. If you’re not a fan of bacon make it Canadian bacon or a slice of ham. Or make it a pancake! Or an English muffin or crumpet. Something healthy like a whole grain? Go for it! It’s your burger. Feel free to use whatever waffle you want in the middle. It’s the same mix I used for my hot chicken and pancake tacos. I made my waffles from a Krusteaz protein pancake mix. Then more bacon and a second smashburger patty on top of the bottom bun that’s also toasted. Next is a layer of bacon on top of the smashed cheeseburger patty. It’s a brioche style bun slightly toasted on the griddle. Look at those double decker brunch burger layers! So you could have that for a breakfast burger, too. Then I made an authentic loco moco Hawaiian burger based on loco moco I had for breakfast in Maui. It was last year when I made the corned beef hash burger. So, that got me thinking of a breakfast burger. I can’t remember what it was called, but it was good. We had breakfast there almost every day and I had the breakfast with a burger patty on the platter. There was Johnny Rockets restaurant near the hotel. When I thought about burgers for this year, I remember a trip to San Francisco. Exactly what I said, it’s brunch on a bun. ![]() And finally burger patties on both top and bottom buns. I mean besides the obvious, it’s a burger that you can have for brunch. Things just need to be shaken up a bit to get it done. It’s actually getting the post written and published that seems to be my hiccup. Not that I haven’t gotten creative in the kitchen again this year for my burgers. I’ve hit a rough patch and having a hard time getting over it.īurger month was supposed to get me out of the rut, but it hasn’t really. I think it’s just life in general for me. And I don’t even think it’s because of this lovely pandemic we’re still going through. To say I’ve lost my mojo is an understatement. I just haven’t gotten around to editing the photos and posting them on the blog. Not that I haven’t made and eaten my burgers. It’s just been a not so great couple of months. I have been a total slacker this month for #BurgerMonth2021. The top layer has a fried egg and bacon and there’s a waffle in the middle making it an epic double decker burger. It starts with two smashed patties topped with cheese. I stir in some chopped pickles, pickle juice and ketchup and add a cheese sauce to give it a fancy diner vibe.Double Decker Brunch Burger is just that. To me, they give the burger a slight roast beef quality. He roasted the vegetables until they became like what you would find at the bottom of roasting pan with a large cut of meat, almost candied. This vegetable "condiment" was introduced to me by one of colleagues, Ian Halbwachs. Pour over the remaining cheese sauce and red onion slices and top with the roll tops. Spoon some roasted vegetable mix on each. Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and "smash" slightly, for 2 minutes. Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties. Divide the meat into 12 portions and roll each into a ball. Keep warm.įor the burgers: In a medium bowl, break up the meat and spread it up on the sides. Whisk until the cheese is melted and the sauce is smooth. Sprinkle in the cheeses so they don't clump as they melt. Whisk in the mustard, soy, hot sauce and garlic. Remove the baking sheet from the oven and let cool.įor the cheese sauce: In a medium pot, simmer the cream over medium heat. ![]() Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. ![]() ![]() Stir in the canola oil and season with salt. In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Roast the vegetables: Preheat the oven to 375 degrees F. ![]()
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