This smoked burger with gouda and mushroom guinea pigged for our Mesquite Gourmet review of The SmokeStack. It would be fine without it but the hint of smokiness added a welcome layer to the flavor profile.
Hot Links are found everywhere now and make a great sandwich when smothered with tangy barbecue sauce, or as an ingredient with beans or boiled greens.
Somebody somewhere decided that ground hamburger should be rolled into a hot dog shape and grilled accordingly. The layman’s term for this person is “backyard genius.”
Mixing some of my favorite products, this habanero and sausage rice is a quick dish that’s way easy to make.
If you want to make a great hamburger, you’ve got to respect the medium, just like with making a painting or even riding a motorcycle. Fail to do so and it could bite you in the rump roast.
I’ve always loved teriyaki burgers like the Banzai Burger at Red Robin. Their take is a little watered down compared to this version, which uses CaJohn’s Black Garlic Sauce, nanami togarashi seasoning, and Hawaiian sea salt and King’s Hawaiian burger buns to really stand out. Note that the slaw requires advance preparation.
Blake’s Lotaburger, which opened in 1956, is generally credited with popularizing the use of green chile in cheeseburgers…