It’s Chardonnay Day, time to sit back and relax with a nice glass of, you guessed it Chardonnay. Coming from France this wine is seen as a rite of passage, for new and devoloping wine regions, and an easy passage into the international wine market. Chardonanay has a pretty neutral flavor, and is often paired with roasted chicken and other white meats.
Another burger with a bite to it. This one packs some heat with all the jalapeno’s in it, but not the one of which the photo was taken. Turned out this batch of jalapenos were as mild as a couple of bell peppers. None the less we were destined to make this burger. Jalapenos, bacon, mushrooms, grilled onions, and Nacho cheese dripping down the sides. Oh, My!! Yes, two exclamation points to emphasize our astonishment. Before we begin, we’re going to saute our vegetables. Thinly slice one onion, a jalapeno or two, and a handful of mushrooms. Chop up a clove of garlic. Heat some oil in a frying pan, we used olive oil, and saute all the vegetables, till they are tender. Remove from heat. Fire up that cooking surface, be it a griddle, a grill, or another frying pan. Once it’s nice and hot throw your patties on there. Season them with salt and pepper. Lay a couple slices of bacon on the griddle and let them cook. Once your patties are brown around the edges and the juice is coming up off the top, it’s time to flip them over. Season them once again. add a...
We have some more chicken to day. Might as well make another burger from it. Once in a while you do need to change it up a little, cause the same old routine might get a bit boring. Upon stating that, the Boozin’ Foodie, does not think that chicken burgers are better than beef burgers. You’ve all had Chicken Parmesan before, right? Now, imagine what it would taste like if it was a burger. Almost the same. And, that’s why we’re going to be making one today. Fascinate your friends and family, when you invite them over for some Chiken Parmesan, and you hand them a burger. That actually tastes better. Enough with the babbling. Fire up that grill, or whatever it is you’ll be using today. Form your patties, and once it’s hot enough throw them on there. Season with salt and pepper, and add some oregano. A bit of rosemary and thyme wouldn’t hurt either. Pour some garlic oil on your buns and toast them. Once your patties brown up around the edges and the juice is coming up off the top it’s time to flip them over. Place a slice of mozzerella on each patty and...
Or country fried as some might call it. We’ve dredged this burger in seasoned flour and pan-fried it. Actually we deep fried it, cause we were in a hurry. I was hungry, what else did you want me to do? Today you’ll need to do a little preperation before you start cooking. You’ll need a couple of bowls. Fill one with flour, add some salt and pepper to it, and mix it with your hands, till the salt and pper are mixed in with the flour. Break an egg in the second bowl, and add some milk. Beat it with a whisk. Form your patties, dredge them in the flour, dip them in the egg mixture and dredge them once again in the flour. Your patties are now ready for the pan. Heat up your frying pan, and melt some butter in it, or oil. Once it’s nice and hot throw in your patties. When your patties are a nice golden brown around the edges, it’s time to flip them over. It should take about 2 minutes. Flip them over and cook them for about another 2 minutes. Toast your buns. Grab your bottom bun and add your condiments,...
We’re all working on it. A penny here, a penny there, and I’m here giving you my 2 cents. Anyways, once you reach that milestone, about $25.00, you decide, hey I’ll spend my savings on a bottle. And, you’re back where you started.At least you had a good time spending it though. You don’t have to have a million bucks to feel like a million bucks. All you need is some good quality top shelf booze.
Another day, another kind of meat. We found ourselves some ground lamb and thought to ourselves, Why not? We picked up the lamb and were on our way to make a lamb burger. Ingredients are basically the same as every other burger that we’re making. Just a little change here, and Voila!, a new burger. But, don’t tell anyone, it’ll be our secret. First off fire up the grill, or whatever it is you’re using. Form your patties and once the grill is nice and hot throw them on there. Season them with salt and pepper. Toast your buns, to warm them up. We poured some garlic oil on each one for a little bit more flavor.Once your patties are brown around the edges and the juice is coming up off the top, it’s time to flip them over. Season them once again. It’s time to add the cheese. Swiss cheese, just because we liked how it tasted with our Gyroburger. Grab the bottom bun and a dd a spoonful of Tzatziki, a little bit of mustard and onions. Assemble your burger and enjoy.