With Labor Day weekend upon us the burgers are on the grill and the beer is on ice. If you recall, earlier this week I wrote about the cheeseburger in a can craze that is sweeping the country. I think the week before that it was the in vitro burger, a hamburger grown in a test tube in a mad scientist’s lab. What’s next?
Well, you can pretty much throw anything in a grinder and pat it out in to a patty. Salmon burgers, tofu burgers, black bean burgers even pigeon burgers.
It’s not so much the burger itself for me; it’s the toppings that get me excited. I’m not talking about ketchup, mayo, mustard, pickle, lettuce and tomato. Nor does American, Swiss, Cheddar or Goat cheese define a burger.
No my friends, there are some toppings out there that you may not have heard about that nevertheless are being thrown on a charred patty between two buns that ordinary backyard citizens use everyday.
I’m also not talking about the Turtle-Bacon Burger I wrote about last year, although that still is one of my faves, both to eat and to assemble.
Today’s list is worth viewing, presenting some variations on burger toppings that may turn your patio Labor Day cookout upside down.
Happy Labor Day Weekend everybody.
Turtle Bacon Burger
Bacon Turtle Burger
(Makes one burger)
6 Oz. Hamburger Patty
1 Pkg. Sliced Bacon
3 Hot Dogs
2 Slices Cheddar Cheese
1 Burger Bun
Preheat oven to 400 degrees
Weave the bacon slices together like a basket and place flat on cutting board. Place the burger patty on the bacon weave. Place cheese on the patty and fold the bacon weave over the burger.
Take two of the hot dogs and make crosswise slits in the ends. Cut each hot dog in half. Poke each half dog in to the hamburger patty for the legs. Next, cut the remaining hot dog in half. Make a cross slit in one and insert for the head. Cut the last dog half in to a point and insert for the tail.
Place burger patties on a pan and bake for 20-30 minutes. When done and bacon is firm you can finish them on the grill. Dress up burgers with lettuce, tomato, onion and serve.
You want flies with that burger?
In merry old England, Rentokil’s “Pestaurant” is offering up their classic pigeon burger topped with fried mealworms. Cheese is extra. “You want flies with that burger?”
Have it your way
Resurging Burger King has just added the “French Fry Burger” for a buck on its Value Menu. Makes sense to me, standard burger topped with fixins’, (Have it your way), and a load of French Fries on top.
The Koreans are invading us and I’m not talking about nuclear missiles. It’s Korean cuisine, and nowadays the Korean specialty Kim Chee, a fermented stinky cabbage, onion, chili and radish can be found in most grocery stores or specialty food marts. Backyard cowboys are now loading up their burgers with Kim Chee, Ko Chu Aioli, Kalbi Glaze on a toasted sesame seed bun.
The cheeseburger eggsplosion has also invaded local grills and flattops. A simple cheeseburger topped with a fried or poached egg if you prefer the yellow goo on your burger. Or do your burger on a griddle or in a pan. Cut a hole out of the middle of the burger, sear it on one side, flip it and drop an egg in the hole.
Finally, not to be outdone by Burger King, McDonald’s offers up in Japan the Mega Tamgo Burger.
This Godzilla burger sports four or five patties, bacon, pickles, onions special sauce, lettuce, cheese on a toasted sesame bun.
Make mine a double.