Tracy was out of town for a few days on a business trip and got home yesterday afternoon. Being that about her favorite meal is a burger and her least favorite thing is eating in restaurants, I thought I'd be the obedient and well trained husband and make her one for dinner last night. Problem for me was that I didn't want the same ol' same ol' burger. Thought about it for a bit and came up with this monstrosity.
Start with a pack of my homemade pepper crusted bacon on the griddle. This had not been used for a while ad there was a rust spot on it I had to clean up
Bacon done
Hand cut fries tossed with a bit of my homemade garlic & herb infused olive oil then some of Jeff's Texas rub
Start with one monster tort and add a hefty bunch of fresh shredded extra sharp cheddar
Now for the "burger" part. About 3/4 of a pound of lightly browned ground beef
Cooper extra sharp white American with pepper that I chopped up. Got a huge block of this from Joe (
xray
) in our Christmas exchange and it is incredible!!
Another tort and some sliced Swiss
The whole pack of bacon
A pile of shredded whole milk mozz
A third tort on top and out to the griddle
This thing is loaded. Had to weigh in at over 2 pounds
Cover with a pan to help with heating and melting the cheese
Made a fresh batch of pico
Done. Exactly as I'd hoped as long as the cheese is melted
Sliced, topped with pico and sour cream. Served along with the fries
Cheese melted and I am happy
This was crazy good and a ton of fun. As massive as this thing was we managed to eat almost all of it. Most importantly, Tracy loved the fusion of taking a bacon cheese burger and putting a bit of a Mexican twist on it. The pico was my way of getting the mandatory onions and tomatoes on the "burger" and it worked very well. I used the bread cooling rack for two reasons. First was to keep the tort from being in direct contact with the griddle in hopes of it not burning. Second was so I could use another identical bread rack on top to sandwich the quesadilla between them to flip it over. It too worked. All in all this was a successful meal and one that we will do again. Last piece went with Tracy to work this morning for her lunch.
Done with this one. Take care, stay safe, and I'm sure I'll be back at some point for more "Tales From The Crypt".
Robert
Start with a pack of my homemade pepper crusted bacon on the griddle. This had not been used for a while ad there was a rust spot on it I had to clean up
Bacon done
Hand cut fries tossed with a bit of my homemade garlic & herb infused olive oil then some of Jeff's Texas rub
Start with one monster tort and add a hefty bunch of fresh shredded extra sharp cheddar
Now for the "burger" part. About 3/4 of a pound of lightly browned ground beef
Cooper extra sharp white American with pepper that I chopped up. Got a huge block of this from Joe (
xray
) in our Christmas exchange and it is incredible!!
Another tort and some sliced Swiss
The whole pack of bacon
A pile of shredded whole milk mozz
A third tort on top and out to the griddle
This thing is loaded. Had to weigh in at over 2 pounds
Cover with a pan to help with heating and melting the cheese
Made a fresh batch of pico
Done. Exactly as I'd hoped as long as the cheese is melted
Sliced, topped with pico and sour cream. Served along with the fries
Cheese melted and I am happy
This was crazy good and a ton of fun. As massive as this thing was we managed to eat almost all of it. Most importantly, Tracy loved the fusion of taking a bacon cheese burger and putting a bit of a Mexican twist on it. The pico was my way of getting the mandatory onions and tomatoes on the "burger" and it worked very well. I used the bread cooling rack for two reasons. First was to keep the tort from being in direct contact with the griddle in hopes of it not burning. Second was so I could use another identical bread rack on top to sandwich the quesadilla between them to flip it over. It too worked. All in all this was a successful meal and one that we will do again. Last piece went with Tracy to work this morning for her lunch.
Done with this one. Take care, stay safe, and I'm sure I'll be back at some point for more "Tales From The Crypt".
Robert
.
That looks so awesome! I love how you put that concept together into a beautiful dish! Oh man, I can see how that didn’t last long
Amazing as always Robert! I’ll put this on the list too!!!!
