Crispy Fried Shallots

This past weekend I stopped by one of our local ethnic markets called Cermak. I actually like shopping at this place as the have an array of ethnic aisles and pretty good produce to boot. This particular stop actually yielded a bunch of fruit, Indian chilies, and a bunch of shallots (on sale). I typically cook with shallots throughout the week, and the package had about 8 shallots for something under a dollar! I was in. Granted I did not know what I would be doing with these shallots until I decided I would make burgers on the grill.

As I was driving my son and daughter to Sunday school, I asked what they wanted on their burgers. They stated ‘plain with slow cooked onions and mushrooms’, and ‘just cheese’. That’s when those shallots sparked. I asked them if they had ever tried crispy, thin onions on their burger, and both responded with a ‘no’. That’s when those shallots sparked by attention, and hence why my entire family devoured all of them.

These are super easy to make (just get your onion goggles on to prevent the tears), and only requires a bit of time.

Crispy Fried Shallots Recipe
Crispy Fried Shallots Recipe

Ingredients:

  • 4 shallots, thinly sliced
  • 2 cups of canola oil
  • salt

Does it get any easier than this? Also note, the oil that is leftover can be stored, and used in stir fry and various other saute’s, and one that has a great onion taste.

Start by adding the oil to a small pot. Add the shallots to the cold oil. Bring the oil to a medium-low heat, stirring along the way, and cook for about 20-25 minutes or until they get a nice light golden brown. Once you get that light golden brown, remove the crispy shallots with a slotted spoon or kitchen spider, and place onto a paper towel lined plate.

Crispy Fried Shallots Recipe
Crispy Fried Shallots Recipe

Immediately season with salt. As the shallots drain any excess oil, they will continue to cook from the residual heat and get nice and crispy.

Crispy Fried Shallots Recipe
Crispy Fried Shallots Recipe

Place into a bowl and serve alongside, or on your favorite burger. As soon as my kids tasted them, I said ‘see what I was talking about in the car?’, they were eating them like chips. Next time I will have to make double the amount! Hope you enjoy.

Awesome Burger Sauce Recipe

I’m a sucker when it comes to sauces, or burgers for that matter. Especially now that we are starting to see temperatures in the 60’s in Wisconsin. That temperature always has me thinking about grilling out for dinner, getting out from in front of the stove, or slow cooker for that matter. There is something about grilling that I really love. The preparation, the hot coals, the smokey smell, you know what I’m talking about right?

Well, I think that with any good burger, it deserves a really good sauce, and this sauce in particular is one of them. It’s vibrant in color, packs a ton of awesome flavor, and will have you wanting to slather it on pretty much anything. Yeah, it’s one of those sauces.

Awesome Burger Sauce Recipe
Awesome Burger Sauce Recipe

Let’s get started.

  • 1/2 cup fresh cilantro
  • 1/2 cup Italian flat leaf parsley
  • 1 cup olive oil
  • 1/2 cup vinegar
  • 5  whole cloves of garlic
  • 1 yellow bell pepper, seeds and stem removed, roughly chopped
  • 1/2 cup of mango, cubed
  • 1/2 tsp cracked black pepper
  • 2 tsp cumin powder
  • 1 tbsp mayonnaise
  • 1 tbsp Mexican oregano
  • 1/2 tsp salt, more to taste

To a food processor, toss everything in, and pulse until you have a really smooth sauce. Yep, that’s it. This is a flavor bomb. It’s a bit sweet, spicy, and has you wanting more and more.

Lather this stuff onto any burger (as you can tell by my burger, I was very generous), dip your fries into it, or use it on anything from eggs, to salads, to sandwiches. This one is a real winner. Hope you enjoy, and get those grills ready!

Awesome Burger Sauce Recipe
Author: 
Recipe type: Sauces
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup fresh cilantro
  • ½ cup Italian flat leaf parsley
  • 1 cup olive oil
  • ½ cup vinegar
  • 5 whole cloves of garlic
  • 1 yellow bell pepper, seeds and stem removed, roughly chopped
  • ½ cup of mango, cubed
  • ½ tsp cracked black pepper
  • 2 tsp cumin powder
  • 1 tbsp mayonnaise
  • 1 tbsp Mexican oregano
  • ½ tsp salt, more to taste
Instructions
  1. Add to a blender, and mix until smooth.

 

Chorizo and Cheese Stuffed Burgers

Burgers and Summertime. What’s not to love? We grill burgers about every two weeks at my house, and the routine is always the same with the family. Two cheeseburgers, one plain with bacon, no burger for my youngest, and well, then there is me and that’s when I started to get creative.

Don’t get me wrong, I’m a fan of a simple cheeseburger, a big fan at that, but sometimes you want something a bit off the usual path. That’s when I took a look in my refrigerator and found some good old Mexican chorizo, and hence the idea on this burger recipe. The chorizo and cheese stuffed burger.

Chorizo and Cheese Stuffed Burgers
Chorizo and Cheese Stuffed Burgers

The end result was something super delicious, and an explosion of flavor when biting into it. A must make in my opinion.

Let’s get started.

Ingredients:

  • 1/2 lb ground chuck
  • 1 cup Mexican chorizo, cooked and fat removed
  • 2 slices of American cheese
  • Cooked bacon, optional
  • 1 hamburger bun, good and sturdy, toasted
  • mayonnaise, optional
  • pickles, optional

Start by cooking your Mexican chorizo. During this time, form your hamburger patties.

Divide your ground chuck into 1/4 pound patties. When the chorizo has cooled, take one patty and place on the American cheese. Top with the cooked and cooled chorizo, then top with the other 1/4 pound patty.

Chorizo and Cheese Stuffed Burgers
Chorizo and Cheese Stuffed Burgers

Shape and form the patties so that both patties are combined, and sealed. Season with salt and pepper if you desire.

Once your grill is heated, cook over direct heat for a few minutes, then flip, add another slice of the American cheese, and cook for another few minutes before finishing over indirect heat until your desired doneness.

To assemble, take your bottom toasted bun and slather on some mayonnaise. Top with bacon if desired, then the cooked chorizo and cheese stuffed burger, then the top bun. Spear a pickle on top and dig in.

The result is awesome. The creaminess from the mayonnaise, the crunch from the smoky bacon, and then the explosion of the chorizo and cheese. Good? Heck yes. Delicious to say the least and as meaty as it sounds, it was not heavy in feeling. As a matter of fact, it was hard to put down.

So the next time you are firing up the grill to make some burgers, and want something different, give this one a shot. It was a real treat.

The Everything Bagel Cheeseburger

I’m a big fan of bagels, and unfortunately I do not eat enough of them. That’s probably a good thing, right? When I do go out for a bagel, my default is always, always the everything bagel. I don’t even think of other bagels to be quiet honest with you. I recently did steer away from the everything not too long ago when I made the Asiago Jalapeno Bacon Burger, and that got me thinking… ‘Why the heck did I not do the Everything Burger?’. The Asiago Jalapeno burger was so darn good, I knew that the Everything Bagel Burger would be even better, and gosh darn it, I was right!

The Everything Bagel Burger

Let’s get started.

Ingredients:

  • 1 Everything Bagel, sliced
  • 1/2 pound of ground chuck
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 slices American cheese
  • pickles, optional

That’s it. Simple and straight forward.

As I typically make burgers on the stove on a large cast iron skillet, I decided to make a batch of burgers for the family on the grill to get a bit more of a smokey flavor, however you go which route you want when cooking your burger.

Start by forming the ground chuck into a patty. Lightly press your thumb in the middle of the patty to make an indentation.

Next season both sides of the patty with the salt and pepper.

Cook your patty to your desired temperature, I go medium, and when they are about done, top with the American cheese, cover, and let the cheese melt for a minute or so.

Add the burger to the Everything bagel, and top with a pickle. You can jazz your’s up the way you want it, but I liked mine plain and let the awesome seasoning of the minced onion and garlic, the sesame and poppy seeds, along with the additional salt shine.

Was this a great burger? Heck yeah, and I’m getting ready to say farewell to the standard burger bun as well. Hope you enjoy!