Restaurant chalkboards have become the artistic outlet of choice for coffee shops and pubs, but more than anyone, for the titular character of Bob's Burgers. Can a play on words make for a great burger, or will Bob's punny patties fall flat? Only thyme will tell.

 

Ingredients

For all burgers:

  • 3 pounds of short rib
  • 3 pounds of chuck roast

 

Method: Beef Wellington   

For all burgers:

  1. Cut meat into small cubes and spread out evenly on a parchment lined baking sheet. Place baking sheet in freezer for 15 minutes or until firm around the edges. Also place blade of food processor as well.
  2. In batches, add beef to food processor and pulse until you have a nice pebbly grind.
  3. Be careful not to overgrind your beef.

Ingredients

For Fried Pickles:

  • 1 egg
  • Flour
  • Cajun seasoning
  • Peanut Oil
  • 1 Pickle

 

For burger:

  • Ground meat
  • Feta cheese
  • Kosher salt
  • Pepper
  • ½ cup sour cream
  • ¼ cup dijon mustard
  • Hamburger buns
  • Minced chives

Method: Baby You Can Chive My Car

For Fried Pickles

  1. Cut your pickle up into even slices.
  2. Bread pickles in a beaten egg and flour mixed with cajun seasoning.
  3. Starting with the flour, dip your pickle in the flour, then in the egg, then back in the flour.
  4. Make sure your oil is heated to 350°
  5. Gently drop your pickles into the oil, agitating them so they don’t stick together.
  6. Take pickles out and lay them on a plate lined with paper towels.

For Burger:

  1. Make a very thin and very flat patty topped with feta cheese. Place another very thin very flat patty on top, and seal the edges to create a feta stuffed burger
  2. Season with kosher salt and fresh pepper
  3. Create sauce by combining ½ cup of sour cream and ¼ cup dijon mustard
  4. Lightly toast buns in oil on skillet
  5. After you remove buns, add your burger to the skillet. Flip once brown and crusted.
  6. Put burger together, adding sour cream sauce, and some minced chives.
  7. Add fried pickle slices to the side thus creating Baby You Can Chive My Car Burger.

Ingredients

  • Black garlic
  • Mayonaise
  • Baby spinach
  • Fresh mozzarella cheese

 

Method: Bet It All On Black Garlic Burger

For Black Garlic

  1. Add 4 or 5 cloves of black garlic to an immersion blender.
  2. Add ½ cup of mayo until smooth and extremely stinky.

For Burger:

  1. Add some baby spinach on top of toasted bun
  2. Add meat to searing hot skillet and let cook until brown and crusty.
  3. While cooking add a good slab of mozzarella cheese to your burger and cover pan until cheese is melted completely.
  4. Place burger on top of baby spinach and top with your black garlic sauce.

Ingredients

For Duxelle:

  • Olive oil
  • Finely chopped mushrooms
  • 1 clove finely minced garlic
  • ¼ cup of Brandy
  • Heavy Whipping Cream

For Burger:

  • Filet mingon
  • Puff pastry
  • Flour
  • Minced cornichon
  • English mustard
  • Pruscuitto
  • 1 beaten egg

Method: Meatsiah

For Duxelle:

  1. Heat olive oil over medium high heat along with some very finely processed mushrooms.
  2. Add garlic one clove of finely minced garlic with a little bit of thyme.
  3. Saute until just fragrant and deglaze with about ¼ cup of brandy and scraping up all the good brown bits off the bottom of the pan.
  4. Add heavy whipping cream, creating a flavorful mushroom paste.
  5. Set aside.

For Burger:

  1. Finely mince some very good filet mignon and use a ring mold to create little pucks of tartar that we’re going to refrigerate until thoroughly chilled.
  2. Next flour both your work surface and puff pastry. Roll out puff pastry to desired size and thickness before prepping our chilled and sliced burger.
  3. On medium high heat cook your burger until it is cooked medium well. Once cooked place in fridge to cool down.
  4. Take burger out of fridge and slice in half lenghtwise.
  5. Place a good helping of duxelle on puff pastry along with some minced cornichon.
  6. Add tartar in between sliced burger. Add english mustard to the burger and wrap it in pruscuitto.
  7. Fold pastry around our precious paleo package.
  8. Trim excess pastry and form into a large parcel that we can then place on a parchment lined baking sheet and coat with a beaten egg.
  9. Add kosher salt for texture and cook 425° for 25 minutes or until golden brown and puffed.

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