There is nothing better than a great looking cheeseburger – so when I cruise the web and come across wild new ways to enjoy one, I just have to share it with you…here goes:
THE ICE CREAM CHEESEBURGER!!!!
I found this on the website “Thisiswhyyourehuge.com, and they credit it to the “Serious Eats” website. Check both out for the latest in oversized masterfoods.
This Ice Cream Cheeseburger is a burger with pickle, lettuce, tomato, bacon and cheese toppings is a slab of ice cream coated in cinnamon and cornflakes that has taken a dip in the deep fryer for 10 to 15 seconds. Let’s see it again…
Anyone brave enough to make this and try it for all of us? Yeah, didn’t really think so…let’s move on to this:
THE SUPER STACK!
This is called “The Fast Food Super Stack” – found on the website “DudeFoods”.
They have combined a McDonald’s McDouble, Burger King Whooper, Taco Bell Chicken Flatbread, Wedny’s Nuggets, Burger King Onion Rings and of course, just to top it off right, Ranch Dressing. Let’s see this again…
That’s tough to top, but when bacon is in the mix, virtually anything can be made better, like this savory take on dessert:
A MAC ‘N’ CHEESE BACON PIE!
Yes, you make a bacon crust, fill it with mac ‘n’ cheese and cover it with bacon…cook it and when done, enjoy!
Too much? Let’s take the pedal off the caloric metal for a moment and take a burger-infused trip down to New Orleans…
THE MUFFALETTA BURGER!
Thanks to the folks at http://www.seriouseats.com/recipes/2012/07/muffaletta-burgers-recipe.html
Those Serious Eat fanatics have offered up a recipe for a delicious-looking Muffaletta Burger…
1/2 cup chopped mixed green and black olives
1 tablespoon chopped capers
3 tablespoons chopped giardiniera (Italian-style pickled vegetables)
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
18 ounces freshly ground chuck
1/4 pound sliced spicy capicola or ham
1/4 pound sliced mortadella or bologna
1/4 pound sliced pepperoni or salami
1/4 pound sliced sharp provolone cheese
4 hearty burger buns
Combine olives, capers, giardiniera, vinegar, and olive oil in a medium bowl Mix to combine and season with salt and pepper. Set aside.
Place burgers directly over hot side of grill and cook until well charred, about 2 minutes. Cook on second side until well charred, about 2 minutes longer. Transfer to cooler side of grill. Divide capicola, mortadella, salami, and provolone evenly over burgers, cover, and continue to cook until burgers register 125°F to 130°F on an instant read thermometer for medium rare, about 5 minutes total, or 135°F to 140°F for medium, about 6 minutes total. Transfer to a large plate and tent with aluminum foil.
Toast buns directly over hot side of grill until browned, about 30 seconds.
Divide olive salad evenly between top and bottom buns. Place bottom buns on a cutting board. Top with meat-topped burger patty. Enjoy!