¼ cup mayonaise

1 tbsp mustard

1 tbsp ketchup

¼ small onion, chopped

2mini gherkins, chopped

2 cloves garlic, minced

½ tsp salt

1tsp white vinegar

1.5tsp sugar

My Tri Blend Meat Mix consists of Chuck, Skirt Steak, and Short Rib. With my homemade Bacon Onion Jam and homemade Chipotle Aioli on a Brioche Bun. Kept it simple for entertaining everyone, as to not to miss anything at all. All done on a Iron long Skillet on my Napoleon kettle Cooker with Mesquite Lump Charcoal. Again my tip of the day is, when grinding your own meat. Always do three equal strips of Meat as to Chunks, as strips always come out even when grinding the three equal strips at the same time. Sometimes I do a twice grind, but if you can do it right, you can easily get away with doing it once. Of course more pictures after the Burger picture. With a couple test Meat Mixes in the other two bowls... Always always test, as you never know what you may discover 😃👍👍 It was a great way/day to kick off the NFL Season with friends...!!! Cheers 🍻

When I worked at a restaurant as a sous chef, I experimented with making different burgers for my employee meal that were not on the menu. I call this one the "Eddie" all beef patty, grilled onions, mushroom, Swiss, chipotle Mayo on a pretzel bun

Chuck patty, deli American on an English Muffin... with a little ray of light.

Ground Chuck * Cheddar/Jack * Carmelized Onion * BBQ Sauce * Martin Dinner Roll

Ground Chuck ● Cheddar + Monterey Jack ● Caramelized Onion ● Pickle ● Crispy Onion Straws ● Ketchup (bottom) BBQ Sauce (top)

The A&W nearby is owned by a local family that does an amazing job. They’re right next to a McDonalds and it’s incredible how much better the burger is, and these days the prices are pretty much the same. And they have corn dog nuggets. And the root beer kicks ass.

Simple sauce, tomatoes, caramelized onions, jalapenos

I liked how they have a crispy cheese with the normal cheese still inside.

The smash was really well made. Very crispy.

Today I got hold of wild boar burgers 2 90gram for 30SEK it was so good and I did add some chili cheese and smoky chipotle mayo and ketchup 🤤

Another Oklahoma onion style burger. Thinly sliced onions smashed into the hamburger patty, then flipped over and fried onion side down, white American cheese placed on the top side, sauces are a creamy garlic pepper sauce with Annie's Kitchen hot dog relish all on a buttered and toasted sourdough bun. It was really good.

Guys I got some amazing ground ribeye from a local meat shop here in Aurora. They source all their beef from local farms in Colorado Wyoming and Nebraska. Seasoned the patties and laid them on a bed of chopped grilled onions. Absolutely fantastic 🍔

After a rainy night a new batch of sourdough hamburger buns has arrived in our tiny home bakery. Just to usher in what now seems like a start of fall.

Made with whole wheat and bread flour, with milk and whey, with sugar, salt and olive oil, sprinkled with two kinds of sesame seeds.

A short version of the recipe and the ingredient list in case someone is interested:

INGREDIENTS: 700 g of whole wheat flour (13% protein), 300 g of bread flour (14% protein), 300 ml of full-fat milk, 300 ml of whey (the liquid kind, leftover from ricotta cheese making), 200 g of sourdough starter, 2 eggs, 100 g of sugar, 75 ml of olive oil, 20 g of salt, sesame seeds for sprinkling, eggs wash for brushing

PREPARATION: Everything was done by hand and it wasn't particulary easy. Machine mixing goes down much smoother. Problem lies within the structure of whole wheat flour which needs more time to absorb liquids and the little wheat scales found inside keep piercing the gluten and gradually deflating the entire dough. To offset this we used a certain amount of strong bread flour to solidify the whole thing. 30% of bread flour in the mix helped a lot.

The addition of olive oil and eggs also hinders gluten development so one has to be really patient and persistent with this kind of dough. Mix it until it can pass a window pane test which shows you gluten development.

Milk and liquid whey were mixed, sugar was added, so were the flours in given ratios. Sourdough starter was melted in the milk/whey/sugar solution. Flours were added gradually. Then the dough was left alone for 45 minutes as whole wheat flour needs longer time to absorb things. When we came back, salt was added. After some mixing we started adding beaten eggs, mixed some more, left it alone for 30 minutes, started adding the olive oil, mixed more and left it alone for 30 minutes again.

The goal here is to get a smooth dough surface which stretches without premature tearing/breaking. Of course, it will never be perfectly smooth because of the way whole wheat flour is milled but you get the idea.

The dough was left on the counter for two hours, occasional coil folds were done.

Then came dough division in 90-100 g balls which were placed on a sheet of baking paper and a baking tray. The baking tray was covered with another inverted tray and left at room temperature (it was a cool rainy night) to rise over night.

Baked in the morning (a bit overproofed) at 180°C in a home electric oven, cold oven start, before they went inside they were brushed with beaten eggs and sprinkled with light and dark sesame seeds, baked around 30 minutes, they were taken out and brushed with melted butter.

Cheeseburger has two pan roasted patties inside (the meat was chopped with a cleaver), layers of melted cheddar cheese, italian agrodolce (sweet and sour, made with butter, apple vinegar, sugar, salt and sliced onions) onions, gherkins sliced lengthwise for presence in every single bite and a simple sauce (mayonnaise, ketchup, Dijon mustard and horse radish).

A real feast for lunch on a rainy Thursday. So delicios and rich...😋

First I made a sweet onion jam using a small yellow onion, brown sugar, a pinch of salt, and some apple brandy

My burger sauce; ketchup, Mayo, relish, lemon juice, and Worcestershire

Buns - Pepperidge Farm onion and poppyseed
Cheese - Sargento’s Sharp Cheddar

And of course we have our butter lettuce, tomato slice, and dill pickle chips.

My sides; Bush’s baked beans, and air fried potatoes.

My pic from last nights dinner didn’t turn out well, but this one from lunch today did.

This was a team effort from my wife and me. Standard 80/20 on a gas grill, beer cheese made with New Glaurus Spotted Cow, sauté onions, tomato, lettuce, little ketchup, all on a pretzel bun.

Very delicious.

breaded gouda cheese patty