Of course if you are going to serve a Lola burger, you will be singing heartily. The same song, over and over. I can't stop.
* 8 slices bacon
* 24 ounces ground beef, 75% lean
* Kosher salt and cracked black pepper
* 4 thin slices cheddar cheese
* 4 English muffins, split
* 4 large eggs
* 1 dill pickle, thinly sliced
* 1/2 cup pickled red onion* below
* 4 teaspoons Spicy Ketchup* below
Build a medium-hot fire in your grill or preheat a stovetop grill pan.
Cook the bacon in a sauté pan over medium-high heat, turning once until crisp, 5 minutes. Remove the bacon to paper towels to drain. Reserve the bacon fat in the pan.
Form the ground beef into 4 patties, each about 3 ½ inches in diameter. Season the patties with kosher salt and cracked black pepper. Place the burgers on the grill or in the grill pan and cook for 3 minutes. Flip and top each burger with a slice of cheese. Grill for 3 minutes for medium rare. Remove to a plate. Add the English muffins to the grill or grill pan and toast for 1 minute.
Cook the eggs sunny-side up in the bacon fat while the burger rests.
Build the burgers by sandwiching them between the muffin halves along with pickle slices, red onion, bacon, and egg, and some spicy ketchup.
What do you drink with such a burger? Champagne, that tastes just like cherry cola...
Of course it wouldn't be complete without a deep-fried salad. You heard me.
Fried Brussels Sprouts with Walnuts and Capers
* Canola oil, for deep-frying
* 1 clove garlic, minced
* 4 salt-packed anchovy fillets, rinsed, filleted and minced
* 1 serrano chile, seeded and minced
* 1/4 cup red wine vinegar
* 1 tablespoon honey
* 2 scallions, white and green parts, thinly sliced on the bias
* 1/2 cup walnut pieces, toasted and coarsely chopped
* 1/2 cup extra-virgin olive oil
* 1 pound Brussels sprouts, trimmed and quartered lengthwise
* 2 cups loosely packed flat-leaf parsley leaves
* 2 tablespoons salt-packed capers, rinsed and patted dry
* Kosher salt and freshly ground black pepper
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.
Michael Symon is some kind of rock and roll foodie god genius. If I ever see him I am totally kissing him on the mouth. You know, until my husband pulls me off of him..
Michael Symon's Master Pickling Recipe Using Red Onions
* 2 pounds red onions, sliced
* White wine vinegar
* Kosher salt
* 2 tablespoons mustard seeds
* 1 tablespoon crushed red pepper flakes
* 2 tablespoons coriander seeds
* 2 tablespoons black peppercorns
* 4 garlic cloves
* 2 bay leaves
Pack the onions in 2 1-quart jars and cover with water to come within a half inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seed, black peppercorns, garlic, and bay leaves and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.
Yields: Makes about 2 quarts
Michael Symon's Spicy Ketchup
* 1 small yellow onion, minced
* 3 garlic cloves, chopped
* Kosher salt
* 1 tablespoon Olive Oil
* 5 Fresno chilies, seeded and minced
* 1 ancho chili, seeded and minced
* 1/4 teaspoon crushed red pepper flakes
* 2 tablespoons dark brown sugar
* 1 tablespoon cumin seeds
* 1 cinnamon stick
* 1 6-ounce can tomato paste
* 2 tablespoons cider vinegar
Sweat the onion and garlic with a 3-finger pinch of salt in the olive oil over a medium heat in a nonreactive 2-quart saucepan until translucent, about 2 minutes. Add the Fresno chili, ancho chili, and red pepper flakes. Cook for a minute or two. Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes. Add 3 cups water, bring to a gentle simmer, and cook over low heat for 2 hours.
Remove from the heat and let cook for 15 minutes. Discard the cinnamon stick. Puree the mixture in a blender and strain through a sieve, pushing any solids through. Let cool, then cover, and refrigerator for up to one month.
Yields: Makes 3 - 4 cups
Oddly enough I found all of these recipes on Rachel Ray's website. I have no idea why.
The only thing more fun than carbo-loading is fat-loading. This Lola burger, the ultimate sammie, is for Souper Sundays with Deb of Kahakai Kitchen.
This blog is now comment-free, to free up both your time and mine. If you have any questions feel free to email me at livinginthekitchenwithpuppies AT hotmail DOT com.
Have a wonderful day!