Chief Longwind Of The North
Certified/Certifiable
How many ways can you make a hamburger? I mean, besides stuffing it, or adding herbs and spices, and maybe a raw egg to the ground beef, hasn't everything been tried?
So, as usual, I had to try and tackle a simple meal and make it unique. Here's what I did, and it came out great.
I have a 6 inch Griswold, cast iron fying pan. I also had some grilled burges already made. The trick was in the presentation. I had no really good buns, and no time to make them. It was a couple days from pay-day, and so I was pretty much broke as well. So I thought about this for a bit and came up with the following:
Tater-burger, no fries required:
Peel and grate one russet baking potato per burger (this wa easy because there currently are only two in our household. Take one half of one grated potato and place it into the hot, pan (rendered pork fat was the fat of choice for this dish) and cook over medium heat, until crispy brown on both sides. Place on paper towels to drain off excess grease. Do the same with the other half of the potato. The six inch, diameter disks of crispy hash browns was then lightly covered on one side with catsup (this became the inside) and freshly sliced cucumber. The hot burger was set on top. The second disk was lightly spread with mayo. If I'd had fresh tomato, I would have added those slices as well. I used the hashbrown disks as the bun for the grilled burger. It was a match made in heaven. But to make this work, the hasbrown disks must be cripsy, and seasoned properly with a little salt. Spuds and a burger, who'd of thunk they'd pair so well. Anyone whose ever been at a picknick where burgers were cooked, that's who.
You can, of course put any topping you want on your burger.
Seeeeeya; Chief Longwind of the North
So, as usual, I had to try and tackle a simple meal and make it unique. Here's what I did, and it came out great.
I have a 6 inch Griswold, cast iron fying pan. I also had some grilled burges already made. The trick was in the presentation. I had no really good buns, and no time to make them. It was a couple days from pay-day, and so I was pretty much broke as well. So I thought about this for a bit and came up with the following:
Tater-burger, no fries required:
Peel and grate one russet baking potato per burger (this wa easy because there currently are only two in our household. Take one half of one grated potato and place it into the hot, pan (rendered pork fat was the fat of choice for this dish) and cook over medium heat, until crispy brown on both sides. Place on paper towels to drain off excess grease. Do the same with the other half of the potato. The six inch, diameter disks of crispy hash browns was then lightly covered on one side with catsup (this became the inside) and freshly sliced cucumber. The hot burger was set on top. The second disk was lightly spread with mayo. If I'd had fresh tomato, I would have added those slices as well. I used the hashbrown disks as the bun for the grilled burger. It was a match made in heaven. But to make this work, the hasbrown disks must be cripsy, and seasoned properly with a little salt. Spuds and a burger, who'd of thunk they'd pair so well. Anyone whose ever been at a picknick where burgers were cooked, that's who.
You can, of course put any topping you want on your burger.
Seeeeeya; Chief Longwind of the North