Burger Cake

I saw a burger cupcake at Whole Foods the other day and had to try to make one. This was a fun adventure with my daughter!
INGREDIENTS:

• 1 (18.25 ounce) package white cake mix
• 1 (18.25 ounce) package chocolate cake mix
• yellow paste food coloring
• brown paste food coloring
• 3/4 cup prepared chocolate frosting
• 24 orange chewy fruit-flavored candy squares
• 12 leaf-shaped spearmint gumdrops
• 3 large red gumdrops
• 4 large white gumdrops
• 6 candy lime slices
• 1 tablespoon sesame seeds

DIRECTIONS:

1. Preheat oven according to cake mix directions. Butter and flour one 8 inch round and one 9 inch round cake pan and one 2 quart ovenproof bowl 8 inches in diameter.
2. Prepare cake mixes. Pour 1 3/4 cups of the white mix into the 8 inch round cake pan, and the rest into the 2 quart bowl. Pour 1 3/4 cups of the chocolate mix into the 9 inch round pan.
3. Bake 8 inch cake for 25 minutes, 9 inch cake for 20 minutes and bowl cake for 1 hour or until toothpick inserted into centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks.
4. In separate small bowls, tint small amounts of vanilla frosting red and yellow, to use as ketchup and mustard. Tint remaining vanilla frosting light brown, using brown and yellow food coloring.
5. For bun bottom, frost the 8 inch cake with light brown frosting.
6. For hamburger patty, spread top and sides of 9 inch chocolate cake with chocolate frosting Lightly press all around sides of cake with folded paper towel, pulling towel straight out to create rough edge of burger. center cake on top of bun bottom.
7. For cheese, arrange orange fruit chews in single layer on microwave-safe plate. Microwave on High 10-15 seconds or until slightly softened. With hands, press and flatten chews together to form 9 inch square. Place on top of hamburger patty. On work surface sprinkled with granulated sugar roll out 5 leaf-shaped gumdrops to 1/8 inch thickness to form 1 large lettuce leaf; repeat rolling with 6 more gumdrops to form another leaf. Arrange over cheese near edges of burger. For tomatoes, roll out red gumdrops individually to 1/8 inch thickness. Arrange over lettuce around burger edges. For onion rings, roll out white gumdrops to 1/8 inch thickness. With round cookie cutters or sharp knife cut out circles; cut 1/4 inch thick rings from circles with small cutters. Re-roll scraps to make additional rings; arrange rings over tomatoes. Arrange fruit-slice candies over onions for pickles. Pipe red and yellow icing around edges of burger for ketchup and mustard.
8. For bun top: If necessary, trim bowl cake so that it will be flat on the bottom when inverted. Invert firm paper plate onto work surface. Center bowl cake, trimmed side down, on top of plate. Starting from the top, spread remaining light brown frosting in lines down sides of cake, turning plate after each section. Sprinkle with sesame seeds. Carefully place on top of the cake.

Beet Burgers (and potatoes)

Yes, "beet" burgers - no meat here! It's amazing how many different variations of burgers there are - burgers are definitely made to order! This recipe is very hearty with beets, potatoes, barley, squash, etc... Use your imagination and create your own favorite veggie burger (but please share with us:)

INGREDIENTS:

4 tablespoons vegetable oil

1 medium onion, thinly sliced

1 teaspoon minced garlic

1 cup drained canned (or freshly cooked) shredded beets

1/2 cup grated yellow squash

1/2 cup grated zucchini

1 cup grated carrots

1/2 cup grated turnip

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

1 1/3 cups rolled oats

1 1/2 cups cooked mashed potatoes (not too moist)

8 hamburger buns (whole wheat)

ketchup and mustard & Pickle (optional)

DIRECTIONS:

1. In a large saute pan over medium-high heat, warm 2 tablespoons of the vegetable oil until hot. Add the onion and garlic and saute for about 5 minutes, or until the onion is translucent.

2. Stir in the vegetables and herbs. Cook for 5 minutes.

3. Add the rolled oats, stirring thoroughly. Check for seasoning, adding salt and pepper, to taste.

4. Transfer the mixture to a large bowl, add the mashed potatoes, and mix together thoroughly. Form the mixture into 8 patties.

5. In a large skillet over medium-high heat, heat the remaining 2 tablespoons of oil until it is hot. Fry the patties for about 3 minutes on each side, or until the burgers develop a crust.

Ultimate Veggie Burger Recipe

Our 16 year old daughter has become a vegetarian and we wanted to make sure she was eating non-processed whole foods. Many of the burger/meat alternatives are filled with a mile long list of technical - non-natural ingredients.

This Garbanzo Burger is awesome and natural!

INGREDIENTS:

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

DIRECTIONS:

1. If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor.

2. Puree until the mixture is the consistency of a very thick, slightly chunky hummus.

3. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.

4. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.

5. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. Some err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

6. Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes.

7. Flip the patties and cook the second side for 7 minutes, or until golden.

8. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Serve on whole wheat buns, pickles, tomatoes and sliced red onion

Nothing to do with Burgers But Cool!

Meng Jie, a Chinese man, spent two months to create the unique bicycle in the form of the Olympic rings in Yinchuan, capital of North China's Ningxia Hui Autonomous Region. He plans to ride the Olympic ring-shaped bicycle around the China country.

Burgers in Beijing?

Burger Factoid:

Burgers are being served in Beijing for the summer 2008 Olympics. Olympics sponsor McDonald’s serves the first hamburgers of the Beijing Games.

Five Guys Burgers And Fries

I'm very excited that a Five Guys Burgers is opening up near me in Hoboken, NJ. Five Guys Burgers are top rated and a must try if you're a burger lover.

To find a location near you go to their website and click on store locater. There are Five Guys throughout the US


I love their mission statement on their website:

About Us

Mission: We are in the business of selling burgers.

Goal: Five Guys goal is to sell the best quality burgers possible. To sell the best burger possible we focus on Quality, Service and Cleanliness.

Awards we are most proud of:

• Zagat rated
• Washington Post and Washingtonian
• Best Fries Philadelphia Magazine
• Best Fries Annapolis Magazine
• Best Burger Richmond Magazine
• Best Burger Charlottesville

Gummi Burgers!

Dessert Burgers? For the sweet tooth grab a Gummi Burger, they're fun and vegetarian burger - not a well balanced meal but fun.

Buy them at your local store or order from www.sweetfactory.com

How to Make a Perfect Burger

Tip #1
For juiciness and best flavor:
use relatively lean meat (80 to 90 percent lean) but not the very leanest; you need a little fat for mouthwatering burgers. When using ground chicken or turkey, go for both white and dark meat, not breast only.

Tip #2
Keep ground meat refrigerated:
up to two days in its supermarket wrap (or check the use-by date on the package). For longer storage, re wrap meat in freezer wrap and freeze to use within three months.

TIP #3
Thoroughly wash:
surfaces, hands, and utensils that come in contact with raw meat. Do not allow uncooked burgers to stand at room temperature more than one hour.

TIP #4 Don't overmix: when combining meat with other ingredients. Don't squeeze or compress the meat when shaping it into patties or you'll end up with dry, tough burgers.

Tip #5
To prevent sticking:
get the grill rack good and hot before putting the burgers on. When grilling very lean ground meat, poultry, or fish, it's a good idea to spray both sides of the burger with a nonstick cooking spray or brush with a light coat of vegetable oil.

Tip #6
Never flatten or score burgers: with a spatula as they cook or you'll lose precious juices.

Tip #7
Cook all burgers thoroughly: Burgers don't have to be well-done to be safe — just not rare. Cooking times will vary, depending on the thickness of the patties and the heat of the grill, so the only way to be sure the burgers are done is to make them all the same size, then break into one to check. Or you can use an instant-read thermometer inserted horizontally into the patty to get a reading in seconds.

Tip #8
Use a long-handled spatula: with a heatproof handle to easily flip the patties.

Tip #9
Eat and Enjoy!

Hamburger Art

I came across "Hamburger Art" by Marcella Lassen and wanted to share it.

Marcella Lassen has exhibited extensively throughout Europe, from the Museum of Modern Art in Liege to the European Parliament in Brussels. Recent shows include the International Art Fair in Salzburg, Austria and the Biennale in Florence, Italy. Ms. Lassen´s work is included in private collections throughout Europe and the Middle East.
Though her subject matter, the hamburger, has its roots in daily American life, in the 21st Century it has taken center stage on a global scale. Ms. Lassen´s consistent focus on this seemingly trivial subject manifests the significance of the hamburger being one of the very few cultural icons known in even the remotest corners of the world. Both formally and in content, her interpretations elaborate how this simple bun with a meat patty has found its way into our collective consciousness: what it represents for each individual consumer and non-consumer, and how individual interpretation is colored by social, political, economic, ecological, even personal factors. The content of Ms. Lassen´s interpretations is defined by a variety of perspectives: ironic, or philosophical, critical or with a humorous slant. "It contains an expanding powerhouse of potential for creative interpretation", she says. more

Pork Burgers

Pork burgers and a new twist on "the burger." I love pork and I love burgers - I'm very excited to try this recipe.

INGREDIENTS:

1 lb ground pork)
2 tbsp rubbed sage
1/2 ea red onion -- finely diced
1 tbsp soy sauce
1 c bread crumbs
2 ea eggs -- beaten
1/2 c flour
salt and pepper
3 tbsp vegetable oil or bacon grease

DIRECTIONS: 1. Mix together pork, 1 tablespoon sage, soy sauce, and salt & pepper being careful not to overwork the mixture. Form into patties and chill about 30 minutes.
2. Mix together bread crumbs, 1 tablespoon sage, and additional salt and pepper. Lightly dredge patties in flour, then coat in egg, then coat in bread crumbs. Chill another 30 minutes and heat oven to 375F.
3. Heat vegetable oil (or bacon grease if you have it) in a large, oven-proof skillet over medium heat. Add patties and cook until browned on one side -- about four minutes. Flip patties and cook another two minutes, then place pan in oven on middle rack and cook another 15 minutes.
Serves 4.


The onion buns are a good choice with this pork burger.
Dijon mustard, mayonnaise, lettuce, and a slice of sharp cheddar and of course - hot peppers

Black Bean and Mushroom Burgers

These mushroom burgers are surprisingly quick to make, and delightfully substantial!

INGREDIENTS:

• 1 tablespoon olive or canola oil

• 1 onion, finely chopped

• 8 ounces mushrooms, finely chopped

• 2 garlic cloves, minced

• ½ teaspoon ground cumin

• 1 ½ cups cooked black beans (or 1 15-ounce can, drained)

• ¼ cup packed fresh cilantro leaves

• 2 ounces soft goat cheese, crumbled (optional)

• 4 slices stale or toasted sandwich bread, processed to make bread crumbs

• Salt and black pepper, to taste

• 6 hamburger buns or hard rolls

• Salsa

DIRECTIONS:

1. Prepare a medium-hot fire in the grill with a lightly-oiled vegetable grill rack in place.

2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 4 minutes. Add the mushrooms, garlic, and cumin and cook, stirring, until the mushrooms have released their juices, about 5 minutes.

3. Spoon the mixture into the food processor. Add the beans and cilantro and process briefly until well combined but still chunky. Spoon into a bowl, stir in the goat cheese, if using, and bread crumbs. Season generously with salt and pepper.

4. With wet hands, form the mixture into 6 burgers. Mist both sides with nonstick spray.

5. Grill the burgers until crisp and heated through, about 5 minutes per side.

6. Serve the burgers on the buns, passing salsa at the table.

Serves 6.

MUSHROOM BURGERS - Chopped Portobello

Here's another tasty mushroom burger recipe - this time we used chopped portobello mushrooms instead of leaving the mushroom whole. There's a little more involved however the results are worth it!

INGREDIENTS:


2 tablespoons olive oil, divided
1 large shallot, finely chopped - can substitute 1/4 chopped white onion
2 pounds portobello mushrooms, finely chopped
1/2 cup button mushrooms (roughly chop)
2 garlic cloves, minced
1/2 cup carrots, minced
1/4 bunch of Italian parsley, washed, stems removed, finely chopped
2 cups fresh bread crumbs (about 3 slices)
1 egg
1 1/2 tablespoons balsamic vinegar
Salt and pepper to taste
4 ounces Stilton cheese, crumbled - or any sharp cheese
Hamburger buns
Makes 4 burgers

DIRECTIONS:


In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot/onion until translucent.
Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated.
Remove from heat and pour mixture into a large bowl. Let cool.
Stir in parsley, bread crumbs, egg, balsamic vinegar and salt and pepper to taste. The mixing spoon should stand in the mixture. If not, add more bread crumbs

Preheat oven to 400 degrees F.

Shape mushroom mixture into 4 burgers. Heat remaining oil in a large saute pan over medium high heat and sear until golden on both sides.
Crumble cheese over the top and place pan in oven for 15 minutes until lightly browned.
Remove each burger to a bun and serve with traditional garnish of sliced onion, tomato, pickle and fries.

MUSHROOM BURGERS

This is one of our daughter's favorite mushroom veggie burgers that her friend makes. It's quick, easy and teen proof!

INGREDIENTS:

• 2 c. mushrooms, raw and chopped
• 1 tbsp. butter
• Dash of nutmeg
• Salt and cayenne pepper to taste
• 1 egg
• 1/4 c. onion, chopped
• 1/4 c. green pepper, chopped
• 1 c. whole wheat bread crumbs
• 1 tomato
• Slices of red onion
• Leaves of lettuce
• Buns
  

Saute mushrooms in butter.

Season with nutmeg, salt and pepper.

Place mushrooms in mixing bowl with beaten egg, add onion, green pepper, and shape into patties.

Add more bread crumbs if needed to hold together.

Fry patties in a little butter in hot skillet.

Melt a slice of cheese on top for cheese - mushroom burgers.

Serve with lettuce, tomatoes and sliced red onion.

Serve on whole wheat buns, sesame seed buns, or pita bread which is my favorite!

Serves 4 or 5.

Portobello Mushroom Burger

Another yummy picture of the Portobello Mushroom Burger - recipe on the last post.

Portobello Mushroom Burgers

Our daughter has decided to become a vegetarian again - her nickname is now "Recession Vegetarian" So in her honor we will do our best to submit many delicious veggie burgers.

Portobello Burger is considered the steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce.

INGREDIENTS:

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• salt and pepper to taste
• 4 (1 ounce) slices provolone cheese

DIRECTIONS:

1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Unemployed Guide to New York

I recently came across this great NYC reference guide to cheap eats in NYC and I plan on trying most if not all of the places - I will keep you posted!

New York is paradise for the under and unemployed set (so much to do!), but it ain’t cheap. So forget searching out that new job and exploit the city’s bar and restaurant deals instead. As a former taxpayer, you deserve that free slice of pizza and bottomless glass of wine as much as the rest of us do.

Freebies Galore

Alligator Lounge

600 Metropolitan Ave, Brooklyn, NY
No lamenting the cost of food at this Williamsburg bar. Line your stomach with a complimentary slice of brick-oven pizza with every drink order. If you feel like splurging, dish out a buck or two for extra toppings such as caramelized onions.

The Sunburnt Cow

137 Avenue C, New York, NY
The laid-back Aussies in charge of this funky East Village hangout won’t judge you for being unemployed, so go for brunch ($15) and enjoy an endless supply of bloody marys, mimosas or beer for as long as you’re seated. If Sunday seems too far away, stop by on a weekday for two all-you-can-drink hours ($20), anytime between 4pm and 8pm.

Thirsty Scholar

155 2nd Ave, New York, NY
Oops! You forgot to open that savings account your parents recommended, and now you’re jobless and hungry. Thank the deity of the unemployed at this Village institution, where the buffet--offering pub grub like chili and rice--is free from 5pm to 8pm.

Columbia Cottage

1034 Amsterdam Ave, New York, NY
At this student favorite, your glass of white wine is bottomless while you eat your entree, so push that General Tso's around your plate and lengthen your stay at the table. The wine might be cheap, but so are you these days.

Sixpoint Craft Ales

40 Van Dyke St, Brooklyn, NY
One thing you get out of being jobless is more free time. Use it to check off all the things you've been meaning to do, like learning jujitsu and touring a Brooklyn brewery that stresses an all-natural and unfiltered approach to the ancient art of brewing. During a free tour (by appointment only), you'll get one full free beer plus multiple tastings.

Dashing Diva

1341 2nd Ave, New York, NY
Being unemployed is far more stressful than working for a living--all the more reason to pamper yourself with a spa treatment. Just time your appointment between 5pm and 9pm on Thursday or Friday and get a free cosmo out of the deal.

Ear Inn

326 Spring St, New York, NY
Old-school artists and Tribeca newbies frequent this spot for its 19th century appeal, but the appeal to you is the free food. At the bar, pick on tuna melts or whatever else the cook decides to offer for a happier hour that day (5pm to 6pm, Mon-Fri).

Gray's Papaya

2090 Broadway, New York, NY
Conscientious hot dog connoisseurs make living cheap easy with the chain's recession special. Scrounge around for $3.50 and head over to get two dogs and a drink. Leave satisfied--until your digestive system commands you to return for two more.

Related links:

• Restaurant and bar deals
• Cheap eats
• Stuff to do with your free time

Pizza Town USA in NJ

We found Pizza Town USA by accident.

We were on our way to Callahan's famous foot long hot dogs on Route 46 in NJ only to find it was torn down! Starving and driving, we noticed a pizza stand with a line (always a good sign) and decided to stop. Pizza Town USA is a tiny place, but there were a few benches inside - picnic style. Not too many choices which for me is a good thing - if you order by the slice your only choice in plain but well worth it. $1.55 per slice and the crust is thin just how I like it - not goopy or drippy pizza but good East coast, fold it over style pizza and at a good price. Take note that when you order - be fast - it reminded me a bit of the SNL skit "cheese burger cheese burger pepsi pepsi" but again, well worth it!

BTW - Pizza Town USA has been there for 50 years - that means something now-a-days!

Pizza Town USA
89 Route 46
Elmwood Park, NJ 07407
201-797-6172
$1.55 per slice

White and Green Chili

Beans are very nutritional and they "stick to the ribs". This is a very easy and quick recipe that my family loves - and a salad goes well with this dish.

INGREDIENTS:

1 pound ground beef or for a leaner chili use ground turkey
1 small onion, chopped
2 15-ounce cans Northern or white beans, rinsed and drained
1 14-ounce chicken broth
1 16-ounce jar prepared green salsa
1-1/2 teaspoon ground cumin
4 tablespoons chopped fresh cilantro (you can never have enough cilantro!)
1/2 cup sour cream
tortilla chips for garnish
pickled jalapeños for garnish

DIRECTIONS

1. Heat a large Dutch oven over high heat. Add meat loaf mix and onion; cook, breaking up meat with a spoon, for 5 minutes, until no longer pink. Drain any fat. Add beans, broth, salsa and cumin. Bring to a boil; reduce heat and simmer 15 minutes.
2. Stir in 3 tablespoons cilantro. Divide among 4 serving bowls. Top each serving with sour cream and garnish with remaining 1 tablespoon cilantro. Makes 4 servings.