The cheeseburger has come a long way from its experimental origins in Pasadena, California. Back in 1924, 16-year-old Lionel Sternberger was working at his father’s sandwich shop called The Rite Spot. It was there that he decided to try putting a slice of American cheese on a sizzling hamburger. The rest, as they say, is history!

View this post on Instagram

A post shared by Chris Stoll (@plazoo_bbq)

These days, cheeseburgers have a variety of toppings and cheeses, and even come in double and triple versions! If all this talk has gotten your palate salivating, you’ll be pleased to know that well-known fast food chains are celebrating National Cheeseburger Day this year by offering specials. 

Wayback Burger

Having recently expanded to Japan, Wayback Burger is not forgetting its American roots. Those purchasing a classic burger through the app on September 18 will qualify for a “buy one, get one free”.

View this post on Instagram

A post shared by Hudsons The Burger Joint (@hudsonsburgers)

Smashburger

Smashburger is also embracing the “buy one, get one free” vibe. The chain is offering the deal to customers who use the promo code BOGO22 online and in-store. 

McDonald’s

No one makes more famous cheeseburgers than McDonald’s. You can get a free cheeseburger through the McDonald’s app with just a $1 minimum purchase.

The post Celebrate National Cheeseburger Day Any Day With These Specials appeared first on falafelandcaviar.com.

Ingredients:

You will pretty much need the same ingredients as for a cheeseburger, plus the pasta. Get 3/4 pounds lean ground beef meat, 1-1/2 cups uncooked whole wheat penne pasta, 2 tablespoons prepared mustard, 1 can diced tomatoes (without any added salt), 2 tablespoons finely chopped onions, 1 teaspoon steak seasoning, 2 tablespoons dill pickle relish, 1/4 teaspoon seasoned salt, 2 tablespoons ketchup, 3/4 cup shredded cheddar cheese and chopped green onions. 

Instructions:

Get a pot and cook the penne pasta according to the instructions on the packaging. At the same time, get another one and start cooking the onions and beef meat until it loses the pink color. Once the pasta is done, remove the water and mix it with the beef. 

Add the mustard, ketchup, tomatoes, relish, seasoned salt, and steak seasoning. Let the whole cheeseburger pasta boil, and lower the heat to let it simmer for around 5 minutes. Include the cheese on top. You can now sprinkle some green onions on top. 

The post Cheeseburger Pasta is a Thing. Here’s The Best Recipe appeared first on falafelandcaviar.com.

Ingredients

• 1-1/2 lb. ground chuck
• 1 tsp. coarse salt
• 1/2 tsp. freshly ground black pepper
• 4 slices cheddar cheese
• 4 hamburger buns
• 8 strips bacon,
• 4 leaves green leaf lettuce
• 2 medium heirloom tomato,
• 1 avocado

Method

1. Put the ground meat in a mixing bowl and sprinkle with the salt and pepper.
2. Mix gently and shape the beef into four patties.
3. Now it’s time to grill the burgers. Don’t press on the burgers while they’re cooking as you’ll want to keep them juicy.
4. Top each burger with a slice of cheddar and wait until it melts slightly.
5. When you’re done with the previous phase, transfer the burgers to a plate and cover them with aluminum foil while you toast the buns briefly on the grill, cut side down.
6. The only thing that’s left is to serve the burgers on the buns, topped with bacon, lettuce, tomato, avocado, and ketchup.

This recipe is going to become a thing once you taste these burgers, enjoy.

The post This BLT Burger Recipe Will Blow You Away appeared first on falafelandcaviar.com.

Pick The Right Kind Of Meat

Most chefs agree that the right fat-to-meat ratio for the perfect burger is 80% meat and 20% fat or an 80/20 mixture. America’s Test Kitchen held a taste test using the most popular kinds of ground beef.  The results? Testers determined that ground chuck was the favorite, imparting a rich flavor and tender texture.

If you’re truly serious about your burger quest, nothing beats grinding your own meat. Professional chefs recommend you grind your own meat at home because you don’t know exactly what you’re buying from the store. Try grinding a mixture of ground chuck, brisket, and boneless short rib with an electric meat grinder or a food processor.  Dice your meat into one-inch chunks, spread them on a rimmed baking sheet, put them in the freezer for about 15 minutes until they’re firm but not frozen. Then, working in 1/2-pound batches, pulse the meat to the desired grind size (about 10 to 12 one-second pulses).

Handle It Right

The meat should be handled as little as possible. Burger genius Bobby Flay, who has literally written the book on grilling, has this advice for shaping a burger patty:

“Once you shape the patties, use your thumb to make an indentation in the center of each burger. This does two things,” Flay says. “One, it prevents flying saucer-shaped burgers—you know the ones I am talking about: all puffed up and bulging in the center. As the meat cooks and expands, the depression magically disappears, leaving you with beautifully shaped and cooked burgers.”

Season Properly

Unseasoned beef is just blah. The Chew host Michael Symon says that it’s best not to season the inside of the burger. Salt and pepper are all you really need, and you can salt the meat before placing it on the grill.

“You’re going to need more salt than you think,” he says. “There’s nothing wrong with salting the meat right before putting it on the grill, but what makes a burger extra juicy is when you season it ahead of time, giving it a minimum of two hours or a maximum of 12 hours.”

Know Your Temperatures

Be safe out there, people! Nothing ruins a picnic like a case of food poisoning. While there are all sorts of tricks that one can use to try to detect the doneness of meat, I prefer the only method to be accurate every single time—a thermometer. Here are the temperatures to remember:

Rare: 125 degrees Fahrenheit
Medium rare: 130 degrees Fahrenheit
Medium: 135–140 degrees Fahrenheit
Medium well: 145–150 degrees Fahrenheit
Well done: 155 degrees Fahrenheit and above

Giving your burgers a little rest once you take them off the grill. This will help redistribute the heat and get them to their juicy best.

Choose The Right Toppings

There’s really no wrong way to top your burger. If you’re a purist, go for the classic lettuce, tomato, onion, and pickles with your condiment of choice. Put a breakfast spin on it with a gooey fried egg, cheese, and bacon. Take on the wild west with cheese, bacon, a thick onion ring, and barbecue sauce.

Whatever toppings you choose, be sure to slice everything thin enough that you don’t end up with it all over you instead of in your mouth.

The post 5 Tips For Grilling The Perfect Burger, According To Science appeared first on falafelandcaviar.com.

Making The Perfect Calzone

Personally, I prefer to let the bacon crisp up in the oven while I brown the hamburger and onion together and chop the tomatoes. It saves me some time cleaning up the stove later from all the bacon splatters. If you don’t mind the grease, though, feel free to fry it up in a skillet in a couple messy minutes. If you do cook the bacon in the oven first, be sure to lower the oven temperature once you take the bacon out, to make sure you don’t overcook the calzones.

Also, take care not to overfill your calzone. You want to be sure you can get a good seal all the way around, otherwise, you’ll have filling falling out all over. Calzone fail. Still delicious, but not as handy as just picking it up and taking a nice big bite.

Bacon Cheeseburger Calzone

Ingredients:

8 slices of bacon
1 pound lean ground beef (at least 80%)
¼ cup diced onion
¼ cup chopped bread and butter pickle slices
¼ cup ranch dressing
2 Italian plum tomatoes, diced
4 slices American or Cheddar cheese, cut in half
2 cans refrigerated crescent dinner rolls, 8 oz
1 egg, beaten
¼ cup bbq sauce, optional

Directions:

Heat your oven to 400°F and bake the bacon in a foil-lined pan in the lower third of the oven for 15 – 20 minutes, until crispy. Let it cool completely, then crumble into pieces. Alternately, dice bacon into 1/4-inch pieces and cook it in a skillet over medium heat until crispy. Drain grease.

Lower oven temp to 375°F. Add the ground beef and onion to skillet and cook, stirring occasionally until beef is thoroughly cooked; drain if necessary. Stir in the ranch dressing.

Unroll the crescent dough and separate each can into 4 separate rectangles; place each rectangle on an ungreased cookie sheet. Press or roll each rectangle into a 7 x 4-inch rectangle or slightly larger, firmly pressing perforations to seal.

Spoon about ⅓ cup of the ground beef mixture onto one end of each rectangle. Top each rectangle with diced tomato, pickles, bacon, and 1 piece of cheese. Then, fold the dough completely over the filling and press the edges with a fork to seal (the sandwiches will be full). Brush the tops with the beaten egg.

Bake your calzones for 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet and serve warm with the bbq sauce, if desired.

The post Get In The Dinner Zone With These Bacon Cheeseburger Calzones appeared first on falafelandcaviar.com.

The cheeseburger has come a long way from its experimental origins in Pasadena, California. Back in 1924, 16-year-old Lionel Sternberger was working at his father’s sandwich shop called The Rite Spot. It was there that he decided to try putting a slice of American cheese on a sizzling hamburger. The rest, as they say, is history!

View this post on Instagram

A post shared by Chris Stoll (@plazoo_bbq)

These days, cheeseburgers have a variety of toppings and cheeses, and even come in double and triple versions! If all this talk has gotten your palate salivating, you’ll be pleased to know that well-known fast food chains are celebrating National Cheeseburger Day this year by offering specials. 

Wayback Burger

Having recently expanded to Japan, Wayback Burger is not forgetting its American roots. Those purchasing a classic burger through the app on September 18 will qualify for a “buy one, get one free”.

View this post on Instagram

A post shared by Hudsons The Burger Joint (@hudsonsburgers)

Smashburger

Smashburger is also embracing the “buy one, get one free” vibe. The chain is offering the deal to customers who use the promo code BOGO22 online and in-store. 

McDonald’s

No one makes more famous cheeseburgers than McDonald’s. You can get a free cheeseburger through the McDonald’s app with just a $1 minimum purchase.

The post Celebrate National Cheeseburger Day Any Day With These Specials appeared first on falafelandcaviar.com.

Ingredients:

You will pretty much need the same ingredients as for a cheeseburger, plus the pasta. Get 3/4 pounds lean ground beef meat, 1-1/2 cups uncooked whole wheat penne pasta, 2 tablespoons prepared mustard, 1 can diced tomatoes (without any added salt), 2 tablespoons finely chopped onions, 1 teaspoon steak seasoning, 2 tablespoons dill pickle relish, 1/4 teaspoon seasoned salt, 2 tablespoons ketchup, 3/4 cup shredded cheddar cheese and chopped green onions. 

Instructions:

Get a pot and cook the penne pasta according to the instructions on the packaging. At the same time, get another one and start cooking the onions and beef meat until it loses the pink color. Once the pasta is done, remove the water and mix it with the beef. 

Add the mustard, ketchup, tomatoes, relish, seasoned salt, and steak seasoning. Let the whole cheeseburger pasta boil, and lower the heat to let it simmer for around 5 minutes. Include the cheese on top. You can now sprinkle some green onions on top. 

The post Cheeseburger Pasta is a Thing. Here’s The Best Recipe appeared first on falafelandcaviar.com.

Ingredients

• 1-1/2 lb. ground chuck
• 1 tsp. coarse salt
• 1/2 tsp. freshly ground black pepper
• 4 slices cheddar cheese
• 4 hamburger buns
• 8 strips bacon,
• 4 leaves green leaf lettuce
• 2 medium heirloom tomato,
• 1 avocado

Method

1. Put the ground meat in a mixing bowl and sprinkle with the salt and pepper.
2. Mix gently and shape the beef into four patties.
3. Now it’s time to grill the burgers. Don’t press on the burgers while they’re cooking as you’ll want to keep them juicy.
4. Top each burger with a slice of cheddar and wait until it melts slightly.
5. When you’re done with the previous phase, transfer the burgers to a plate and cover them with aluminum foil while you toast the buns briefly on the grill, cut side down.
6. The only thing that’s left is to serve the burgers on the buns, topped with bacon, lettuce, tomato, avocado, and ketchup.

This recipe is going to become a thing once you taste these burgers, enjoy.

The post This BLT Burger Recipe Will Blow You Away appeared first on falafelandcaviar.com.

Pick The Right Kind Of Meat

Most chefs agree that the right fat-to-meat ratio for the perfect burger is 80% meat and 20% fat or an 80/20 mixture. America’s Test Kitchen held a taste test using the most popular kinds of ground beef.  The results? Testers determined that ground chuck was the favorite, imparting a rich flavor and tender texture.

If you’re truly serious about your burger quest, nothing beats grinding your own meat. Professional chefs recommend you grind your own meat at home because you don’t know exactly what you’re buying from the store. Try grinding a mixture of ground chuck, brisket, and boneless short rib with an electric meat grinder or a food processor.  Dice your meat into one-inch chunks, spread them on a rimmed baking sheet, put them in the freezer for about 15 minutes until they’re firm but not frozen. Then, working in 1/2-pound batches, pulse the meat to the desired grind size (about 10 to 12 one-second pulses).

Handle It Right

The meat should be handled as little as possible. Burger genius Bobby Flay, who has literally written the book on grilling, has this advice for shaping a burger patty:

“Once you shape the patties, use your thumb to make an indentation in the center of each burger. This does two things,” Flay says. “One, it prevents flying saucer-shaped burgers—you know the ones I am talking about: all puffed up and bulging in the center. As the meat cooks and expands, the depression magically disappears, leaving you with beautifully shaped and cooked burgers.”

Season Properly

Unseasoned beef is just blah. The Chew host Michael Symon says that it’s best not to season the inside of the burger. Salt and pepper are all you really need, and you can salt the meat before placing it on the grill.

“You’re going to need more salt than you think,” he says. “There’s nothing wrong with salting the meat right before putting it on the grill, but what makes a burger extra juicy is when you season it ahead of time, giving it a minimum of two hours or a maximum of 12 hours.”

Know Your Temperatures

Be safe out there, people! Nothing ruins a picnic like a case of food poisoning. While there are all sorts of tricks that one can use to try to detect the doneness of meat, I prefer the only method to be accurate every single time—a thermometer. Here are the temperatures to remember:

Rare: 125 degrees Fahrenheit
Medium rare: 130 degrees Fahrenheit
Medium: 135–140 degrees Fahrenheit
Medium well: 145–150 degrees Fahrenheit
Well done: 155 degrees Fahrenheit and above

Giving your burgers a little rest once you take them off the grill. This will help redistribute the heat and get them to their juicy best.

Choose The Right Toppings

There’s really no wrong way to top your burger. If you’re a purist, go for the classic lettuce, tomato, onion, and pickles with your condiment of choice. Put a breakfast spin on it with a gooey fried egg, cheese, and bacon. Take on the wild west with cheese, bacon, a thick onion ring, and barbecue sauce.

Whatever toppings you choose, be sure to slice everything thin enough that you don’t end up with it all over you instead of in your mouth.

The post 5 Tips For Grilling The Perfect Burger, According To Science appeared first on falafelandcaviar.com.

Making The Perfect Calzone

Personally, I prefer to let the bacon crisp up in the oven while I brown the hamburger and onion together and chop the tomatoes. It saves me some time cleaning up the stove later from all the bacon splatters. If you don’t mind the grease, though, feel free to fry it up in a skillet in a couple messy minutes. If you do cook the bacon in the oven first, be sure to lower the oven temperature once you take the bacon out, to make sure you don’t overcook the calzones.

Also, take care not to overfill your calzone. You want to be sure you can get a good seal all the way around, otherwise, you’ll have filling falling out all over. Calzone fail. Still delicious, but not as handy as just picking it up and taking a nice big bite.

Bacon Cheeseburger Calzone

Ingredients:

8 slices of bacon
1 pound lean ground beef (at least 80%)
¼ cup diced onion
¼ cup chopped bread and butter pickle slices
¼ cup ranch dressing
2 Italian plum tomatoes, diced
4 slices American or Cheddar cheese, cut in half
2 cans refrigerated crescent dinner rolls, 8 oz
1 egg, beaten
¼ cup bbq sauce, optional

Directions:

Heat your oven to 400°F and bake the bacon in a foil-lined pan in the lower third of the oven for 15 – 20 minutes, until crispy. Let it cool completely, then crumble into pieces. Alternately, dice bacon into 1/4-inch pieces and cook it in a skillet over medium heat until crispy. Drain grease.

Lower oven temp to 375°F. Add the ground beef and onion to skillet and cook, stirring occasionally until beef is thoroughly cooked; drain if necessary. Stir in the ranch dressing.

Unroll the crescent dough and separate each can into 4 separate rectangles; place each rectangle on an ungreased cookie sheet. Press or roll each rectangle into a 7 x 4-inch rectangle or slightly larger, firmly pressing perforations to seal.

Spoon about ⅓ cup of the ground beef mixture onto one end of each rectangle. Top each rectangle with diced tomato, pickles, bacon, and 1 piece of cheese. Then, fold the dough completely over the filling and press the edges with a fork to seal (the sandwiches will be full). Brush the tops with the beaten egg.

Bake your calzones for 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet and serve warm with the bbq sauce, if desired.

The post Get In The Dinner Zone With These Bacon Cheeseburger Calzones appeared first on falafelandcaviar.com.