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.
For all burgers:
- 3 pounds of short rib
- 3 pounds of chuck roast
Method: Beef Wellington
For all burgers:
- 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.
- In batches, add beef to food processor and pulse until you have a nice pebbly grind.
- Be careful not to overgrind your beef.
For Fried Pickles:
- 1 egg
- Cajun seasoning
- Peanut Oil
- 1 Pickle
- Ground meat
- Feta cheese
- Kosher salt
- ½ cup sour cream
- ¼ cup dijon mustard
- Hamburger buns
- Minced chives
Method: Baby You Can Chive My Car
For Fried Pickles
- Cut your pickle up into even slices.
- Bread pickles in a beaten egg and flour mixed with cajun seasoning.
- Starting with the flour, dip your pickle in the flour, then in the egg, then back in the flour.
- Make sure your oil is heated to 350°
- Gently drop your pickles into the oil, agitating them so they don’t stick together.
- Take pickles out and lay them on a plate lined with paper towels.
- 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
- Season with kosher salt and fresh pepper
- Create sauce by combining ½ cup of sour cream and ¼ cup dijon mustard
- Lightly toast buns in oil on skillet
- After you remove buns, add your burger to the skillet. Flip once brown and crusted.
- Put burger together, adding sour cream sauce, and some minced chives.
- Add fried pickle slices to the side thus creating Baby You Can Chive My Car Burger.
- Black garlic
- Baby spinach
- Fresh mozzarella cheese
Method: Bet It All On Black Garlic Burger
For Black Garlic
- Add 4 or 5 cloves of black garlic to an immersion blender.
- Add ½ cup of mayo until smooth and extremely stinky.
- Add some baby spinach on top of toasted bun
- Add meat to searing hot skillet and let cook until brown and crusty.
- While cooking add a good slab of mozzarella cheese to your burger and cover pan until cheese is melted completely.
- Place burger on top of baby spinach and top with your black garlic sauce.
- Olive oil
- Finely chopped mushrooms
- 1 clove finely minced garlic
- ¼ cup of Brandy
- Heavy Whipping Cream
- Filet mingon
- Puff pastry
- Minced cornichon
- English mustard
- 1 beaten egg
- Heat olive oil over medium high heat along with some very finely processed mushrooms.
- Add garlic one clove of finely minced garlic with a little bit of thyme.
- 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.
- Add heavy whipping cream, creating a flavorful mushroom paste.
- Set aside.
- 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.
- 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.
- On medium high heat cook your burger until it is cooked medium well. Once cooked place in fridge to cool down.
- Take burger out of fridge and slice in half lenghtwise.
- Place a good helping of duxelle on puff pastry along with some minced cornichon.
- Add tartar in between sliced burger. Add english mustard to the burger and wrap it in pruscuitto.
- Fold pastry around our precious paleo package.
- 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.
- Add kosher salt for texture and cook 425° for 25 minutes or until golden brown and puffed.