I’ve made so many burgers at this point; you would think I would run out of ideas.
But I don’t.
I just DON’T.
This one, I will definitely say, is the hallmark of my “coming back”, if you will.
Since I moved I haven’t felt very comfortable in my tiny ass kitchen. It has been an adjustment, to say the least. When you’re used to a kitchen the size of a football stadium and have to transition to one that’s about as big as a fucking thimble, it takes some time to adjust – Time to cuss a little, time to cry, time to reflect back on the kitchen you’re used to and force your damn self to not be bitter, and a little bit of time to NOT cook.
But, now, I’m good. Seriously.
The kitchen – It isn’t about the size of it. It isn’t about what’s in it. It isn’t about who is in it. Ok, well, maybe that is important.
What’s really, really important is recognizing that you are who you are despite elements or surroundings. No matter how big or small your house or kitchen, no matter how expensive or impressive your kitchen tools are, the heart you put into your food and your cooking is, ultimately, what’s really important. This week I gave up trying to make a recipe that I had been planning for a month because my heart wasn’t in it. I was exhausted and dreaded trying to make something work that just wouldn’t. When I’m not enjoying making something, it just will NOT turn out great. Hell, probably not even good.
So, this morning I woke up and said ‘Fuck it, I’m making a burger’. I had fun.
I did what I do best.
This burger has some serious attitude. I don’t intentionally throw bacon on burgers a lot, but it’s hard to argue with the fact that everything is better with bacon. In this case, it’s a perfect contrast to the tangy fried pickles. Yes, fried pickles. Not only are they fried, but tossed in buffalo sauce. I threw them in buffalo sauce before I breaded them and then deep fried them. I knew how I imagined this would taste – and I was dead on.
All the flavors married so perfectly – it was meant to be.
I didn’t overly season the beef; just some Moore’s Original Marinade and a little pepper, so put as much or as little as you want. I made my burger a solid medium.
You don’t necessarily have to add more buffalo sauce if the buffalo pickles are enough for you. But, I’m all about slutting my burgers out, as you all know.
Here’s your printable –
- 1/2 lb. ground round
- 2 tbsp. Moore's Original Marinade
- 1 tbsp. cracked black pepper
- 8 oz. pickle slices
- Moores's Buffalo Wing Sauce
- 1 cup all purpose flour
- 4 cups sunflower oil, for frying
- 4 oz. feta cheese, crumbled
- 4 slices bacon, cooked
- 1 tomato, sliced
- Flat leaf parsley
- 2 burger buns, toasted
- Combine the ground round, marinade and pepper; form into two burgers; refrigerate.
- Toss pickle slices in buffalo sauce, then dredge in flower.
- Bring the sunflower oil to 350 degrees in a sauce pan; add pickles and fry until golden, about 2 minutes, then drain on paper towels.
- Broil, fry or grill burgers.
- Build burger by adding tomato slices and parsley to bottom bun, burger, bacon fried pickles, feta cheese and more buffalo sauce.
Want some more burger porn? Go here
, or check out my Visual Recipe Index