Gilbert Burgers With The Works Recipes

AUSSIE BURGER WITH THE LOT

Steps:

• Preheat your grill to a medium heat.
• In a small bowl, mix together ketchup, mayonnaise, and hot sauce. Set aside.
• Fry your bacon in a medium skillet over medium high heat until cooked to your preferred done-ness. Remove the bacon from the skillet and place on a paper towel lined plate.
• Crack the four eggs into the hot bacon grease and fry the eggs until the whites are cooked, but the yolks are still jiggly, 2-3 minutes. Remove the fried eggs from the pan.
• Place the burger patties on the pre-heated grill. Cook for 5-7 minutes on each side, until firm and cooked to your desired done-ness. (Actual cooking time will depend on the thickness of the burgers and the heat of your grill. If using packaged burgers, refer to the package instructions.) Remove the burgers from the grill and let rest for 2-3 minutes, covered with aluminum foil to keep warm.
• Construct the burgers by layering lettuce, tomato, pineapple, beets, and onion on one half of the bun, followed by the burger patty. Continue, layering the cheese, bacon, and finally the fried egg. Top everything off with the top bun, slathered with the chili mayo.
• Un-hinge your jaw and get ready to enjoy this epic tower of a burger!

MINI BURGERS WITH THE WORKS

Steps:

• Shape beef into twelve 1-in. patties. Place on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 1 minute until meat is no longer pink. Cut each slice of cheese into fourths; set aside., Using a 1-in. round cookie cutter, cut out 6 circles from each slice of bread. Spread half the bread circles with dressing. Layer with burgers, cheese, onions, pickles and tomatoes. Top with remaining bread circles; secure with toothpicks.

SMASH BURGERS WITH THE WORKS

Steps:

• For the BBQ honey-mustard: Stir together the mayonnaise, barbecue sauce, honey and mustard in a small bowl. Season with salt and pepper.
• For the Miss Brown's burger sauce: Stir together the mayonnaise, ketchup, relish, sugar and vinegar in a small bowl. Season with salt and pepper. Cover both sauces and refrigerate until ready to use.
• For the burgers: Shape the beef into 8 balls, about 3 ounces each. Heat a griddle or large cast-iron skillet over medium-high heat until hot. Add the butter and let melt. Sprinkle the beef with salt and pepper. Place the beef balls, in batches if necessary, on the hot griddle and smash into flat discs with a burger press. (Smash each for about 10 seconds.) Repeat until all the burgers are smashed.
• Cook for 2 minutes, then turn. Sprinkle the patties with a little more salt and pepper and smash again with the press. Cook until the patties are caramelized and browned, 1 to 2 minutes longer. Add the cheese and let stand until melted. Remove the patties from the griddle.
• To assemble, spread the sauces on the tops and bottoms of the buns. Top with shredded lettuce, 2 meat patties, red onions, pickles and bacon, if using, and more sauce if you like it saucy. Place the remaining buns on top and serve.

THE FARM CAFE'S FARMHOUSE VEGGIE BURGER

Steps:

• Sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
• Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given).
• Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants).
• In a sauté pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
• Serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). Enjoy!
• Note:.
• I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack). Yummy!

GILBERTBURGER

Steps:

• Form the ground beef into two large 5 1/2- 6-inch patties and place onto waxed paper.
• Freeze patties for 1-2 hours before cooking.
• Place buns face down on a hot grill or skillet and toast until golden, set aside.
• Grill beef patties for 2-3 minutes per side or until cooked through; season with salt and pepper.
• Start building burger by placing"slabs of meat" (as Gilbert calls them) on the bun and topping each patty with 2 slices of cheese.
• Cover top of bun with the ketchup and Miracle Whip.
• Place the onion, tomato and lettuce on top of the burger side and top with the upper portion of the bun.
• WHATEVER YOU DO, DO NOT PUT PICKLES ON THIS SANDWICH.
• Slice the sandwich in half, and serve.
• You may notice some juices or sauce running down your arm; Gilbert noticed that too.
• Enjoy!