There are some moments that grab you by the lapels and shake you out of routine, serving as a reminder that life is beautiful and worth living. Weddings, new babies, graduations … this deep-fried macaroni and cheese burger. Reminiscent of the trendy ramen burger but even more deliciously gluttonous, the Mac Attack Burger is topped with two deep-fried discs of macaroni and cheese and topped off with Sriracha ketchup. The beef itself is practically a supporting player to all the melted cheesy goodness. This beautiful slice of Americana was created by chef Amanda Downing of the Chicago restaurant Rockit Burger. It’s only available until October 6, so if you live in Chicago, get over there and stuff your face in honor of the rest of us who are less fortunate. [People]
Really, this burger recipe is my take on the Juicy Lucy which is what a burger stuffed with cheese is commonly called. I’ve added a little heat with the inclusion of jalapenos and cayenne into the meat, opted for an English Muffin instead of the usual bun, and topped it off simply with a slice of ripe tomato. So, now it’s the Juicy Lucca, although she wasn’t allowed to have any because it has onions in it. Obviously, you can adjust this recipe so that it’s for as many people as you want, but in true Random Single Gal Recipe style — and considering it’s Independence Day — the following is if you’re just cooking for one. (Also, as I live in an apartment with no outdoor space, it’s also tailored to a stovetop griddle pan.) Happy 4th of July! Keep reading »
Darling nail and burger blogger Bret is stealing our hearts, one shiny, grease-dripping nail at a time. His blog, Burgers and Nails, is just that: great nails, and delicious burgers. Do you really need anything else? (Maybe some Tom Selleck, a waterfall and a sandwich?) [Burgers and Nails] Keep reading »
We’re psyched for spring for a number of reasons; warm weather brings bare legs, iced coffee, peonies, and, perhaps most importantly, the desire to fire up the grill. (Though we live in New York City, we purposefully collect a few friends with backyards and/or roof decks for such things.) A simple burger may be acceptable to serve at a barbecue, but we’d rather, to quote Emeril Lagasse, take things up a notch by stuffing our burgers with cheese, mushrooms, and other yumminess. Too bad every time we’ve tried it’s been a horrible mess. Not anymore! Williams-Sonoma’s Stuffed Hamburger Press makes the whole process neat and simple. Now can they come up with a way to stuff hot dogs please?