Swap out the hamburger roll for a juicy tomato and get healthy with this fun and easy recipe for delicious tomato bun burgers! Grab some napkins and bite into a whole different kind of burger scrumptiousness. This idea for tomato bun burgers was born during one of my summer rounds of the Whole 30. IRead More & Get the Recipe
Welcome to the second round of the Battle Of The Burgers! A few days ago during Round One, I talked about the thick, juicy tavern burger, favorite of the Southern husband, the Southern daughter, and I’m sure many more of you out there. Today I bring you…the diner burger! A moist, flavorful, smashed down burger with tons of nooks and crannies to hold melty cheese. And by the way, thin enough that you can double up and have two of them in one delectable burger. That’s right. TWO.
Ready for double the deliciousness? Let’s make it!
We do love a good burger in our house, and now that burger season is kicking into high gear, this week I am going to be all about the burgers. Because while there is unanimous agreement in our house that we do love our burgers, we definitely fall into different camps as to HOW we like our burgers. And I’m not talking about the temperature – we are both medium rare to rare burger-lovers. Nope, we are divided between the thick, juicy, got-to-open-wide-to-bite-into-it tavern style burgers, and the smashed flat, lots of nooks and crannies, diner style burgers.
So! In this corner of the blog, we have the tavern burger. Big, tender, most often found in taverns and pubs and steakhouses. Let’s make it!
I’m having a torrid fling with ramen noodles lately. Yup, those 39 cent packets of evil deliciousness that we all lived on the first year we graduated from college because we couldn’t afford anything else. For years after that era in my life, I didn’t even think about ramen, much less buy it and eat it. Until recently, when for some reason I developed deep ramen yearning that led to this cheesy ramen soup, and then recently to this dish of ramen topped with a cheeseburger, a little bacon, some chopped greens and a drizzle of sesame oil over the whole thing. Yup. I’m at Defcon One, ramen-wise. Let’s make it!
Tis the season when yes, even I venture into the deep waters of Putting My Bathing Suit On. Which pretty much means I put it on and head for the deep water where I am visible from the neck up, and the rest of me is a vague watery blur…or so I hope, anyway! And one of the things that keeps me bathing suit pretty-much-ready is the fact that every few summer burgers or so, I trade in my usual beloved cheeseburger for this slim and trim turkey lettuce burger. I’m talking ground turkey spiced up with sea salt and fresh ground pepper and a little cumin, grilled until it has a nice char on it, anointed with all the fixings and served not on a bun but between two pieces of crunchy lettuce. Let’s make it!
The Southern daughter is back at college now (sniffle, sob, deep breath) but while she was home she propelled us all into a pattern of Healthier Eating. As in, the pasta and chocolate got pushed to the back of the pantry, and we all shared the wonder of snacking on freshly steamed local broccoli with sea salt, ate lots of Skinny Pop, and discovered that turkey burgers were actually as scrumptious as their traditional beef cousins. Especially when they are topping with nitrate-free bacon and (sorry, I’m still not perfect) American cheese sinking into all the nooks and crannies. Here’s how it goes.