Summertime is in full swing now with the passing of the solstice and since Independence Day is next week I thought we’d work up an appetite for some good old favorites like burgers and hot dogs!
First the sliders:
These are Mark Morgan's favorite little “mini-man burgers” from one of the episodes of Alton Brown’s show Good Eats.
He originally wrote about them in a previous WFD:
I've made these a million times and every time they are fantastic. The first time you'll think you've gone mad, the hamburger rolls out so thin but after folding and putting into little buns it is just perfect.
Alton brown’s sliders
Ingredients
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 pound ground chuck
- 1/2 cup onion finely chopped
- 8 (3-inch) buns or rolls, split in half
- 2 to 3 tablespoons mayonnaise
- 8 dill pickle chips
- yellow mustard
Directions
Preheat a griddle to 350 degrees F, or heat a large skillet over medium-high heat.
Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
Line a half sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture.
Pick up the edge of the parchment and fold the meat in half, from side to side, widthwise. Roll a couple of times to just seal the two layers. Use a pizza wheel to cut the meat into 8 even squares.
If you are doing the burgers in a skillet you can toast the buns in the oven: Wrap the buns in foil and place in a 250° F oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.
When cooked, stack them on one side of the griddle and cover with aluminum foil to keep warm.
Spread the onions out on the griddle and fry in the residual beef fat. Turn them every minute or so until they start to brown. Push over to the other side, opposite the patties.
Place the buns cut side down on the griddle (don't worry, there will be some fat there) and lay a sheet of foil over them for 2 minutes. (Or remove them from the oven if you did that instead.)
Construct the burgers thusly: Spread mayonnaise on the bottom bun. The cooked onion is next, followed by the meat. Stack pickles atop and finally the top bun, liberally mustarded.
Repeat.
Bacon Wrapped Teriyaki Hot Dogs with Pineapple Salsa
from Damn Delicious
These are just a fun way to dress up some good plain hot dogs! I’ve made the pineapple salsa and it definitely gave this a Polynesian twist. I’ve also made them topped with some good fresh mango salsa when my local deli had some on sale. It’s a fun idea that could easily be switched up in different ways.
INGREDIENTS:
- 6 hot dogs
- 6 slices applewood smoked bacon
- 1 package KING’S HAWAIIAN Hot Dog Buns
- 1/4 cup plus 2 tablespoons teriyaki sauce, homemade or store-bought
PINEAPPLE SALSA
- 2 cups diced pineapple
- 1/4 cup diced red onion
- 1 jalapeño, diced
- 2 tablespoons chopped cilantro
- 2 tablespoons freshly squeezed lime juice
DIRECTIONS:
- Preheat grill to medium high heat.
- In a medium bowl, combine pineapple, onion, jalapeño, cilantro and lime juice; set aside.
- Wrap each hot dog in a strip of bacon. Add hot dogs to the grill and cook until the bacon is brown and crispy, about 4-5 minutes.
- To assemble the hot dogs, add the hot dogs into each hot dog bun. Top with pineapple salsa and drizzle teriyaki sauce on each hot dog.
- Serve immediately
The Breakfast Bagel Burger. What can I say other than this is a completely indulgent “heart-attack-on-a-plate” burger that is so damn good. It may not seem like a 4th of July type of burger, but why not? Breakfast for dinner is always a hit or you could have a 4th of July brunch!
Breakfast Bagel Burgers
from www.foodnetwork.com/…
We have made these a few times now without the caramelized onions and honestly don’t miss them. There is soooo much to this burger that I think they are unnecessary and therefore eliminate one whole process from the prep.
Ingredients
- 1 stick (8 tablespoons) salted butter, softened
- 6 everything bagels, split
- 2 medium yellow onions, halved and sliced
- 1/4 cup mayonnaise
- 2 tablespoons yellow mustard
- Hot sauce, as needed
- Kosher salt and freshly ground black pepper
- 1 pound bulk hot breakfast sausage
- 1 pound bulk maple breakfast sausage
- 12 slices Cheddar
- 6 large eggs
- Put a cast-iron skillet over medium-low heat. Butter the cut sides of the bagels. Lay the bagel halves in the skillet butter-side down and toast until golden, 2 to 3 minutes. Set aside.
- In the same skillet, throw in the sliced onions and 1 tablespoon of the butter and cook slowly, stirring occasionally, until the onions are soft and golden, about 20 minutes. Remove to a plate.
- Meanwhile, in a small bowl, mix together the mayonnaise, mustard, some hot sauce and 1 teaspoon each salt and pepper. Set aside.
- Mix together the hot and maple sausage in a medium bowl. Form the mixture into six 1/2-inch-thick patties, slightly bigger than the diameter of the bagels (since the burgers will shrink during cooking).
- Put the same skillet over medium heat, add the sausage patties and fry on both sides until cooked through, 5 to 7 minutes. Top each patty with 2 slices of Cheddar and cover the skillet with a lid to facilitate melting, 1 to 2 minutes.
- In a separate nonstick skillet over medium-low heat, fry the eggs in 1 tablespoon of butter and sprinkle with salt and pepper. Cook until set on one side, then flip and cook the second side to desired doneness.
- Build the sandwiches by spreading the mayo/mustard mix on the bottom half of each bagel, then top with a sausage patty, some caramelized onions and a fried egg. Spread more of the mayo/mustard mix on the top half of the bagels and place on top of the eggs to finish. Serve warm or wrap in foil to transport.
So, what’s for dinner at your place tonight? Got big plans for the 4th of July (if applicable of course!)?
Pull up a chair and join the feast!
Our upcoming WFD Schedule is pretty OPEN so please do consider writing a post for the group!
Date
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Post #
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Diarist
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07/06
|
13.52
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OPEN
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07/13
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14.01
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esquimaux
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07/20
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14.02
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OPEN
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07/27
|
14.03
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OPEN
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08/03
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14.04
|
esquimaux
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