One thing that I love about Nashville is its plethora of hidden gems- places that transform an unassuming storefront on streets crowded with pawn shops and fast food joints into a genuinely great experience. The slogan, Craft Beer and Burgers, sums it up perfectly. Starting with the beer, as most meals here will, the patron need not fear for options. There is a wide variety to choose from, with about fifteen on draught and just under one hundred overall. To the average occasional beer drinker (I will have to use my imagination here) this may be mind-boggling. Thanks to good design, though, the beer menu is easy to navigate for even the most uninitiated. Headings like “Smooth Approachable Hops,” “Refreshing Wheats and Lighter Beers,” and “Throwbacks and Beers You Know,” give verbal indication as to what can be expected to those who don’t know what hops are exactly. For the more experienced, it makes finding your next favorite beer, or just what you are in the mood for at that moment, a breeze. Though the beers come from all over the U.S. and beyond, I found the local offerings to be some of the most compelling. The Thunder Ann APA from Nashville’s Jackalope Brewery had a nice kick of orange zest and a deliciously bitter aftertaste, while the rotating from Calfkiller Brewing Company fell somewhere between a hefeweizen and a Belgian white, sweet and perfectly refreshing for a summer afternoon. That these guys from Sparta are sending totally unique kegs on a regular basis only makes the decision to return that much easier. In addition to the extensive beer menu, there are a few well-chosen wines and ciders, and even some specialty drinks that are not on the menu… more on that later. On to the burgers. Responsibly-raised-beef patties, locally baked buns, fresh ingredients. All of this doesn’t matter unless it all comes together to deliver on the promise of the great American burger. I tried one of the popular favorites, the Bleu Cheeseburger. Despite coming out a tad too well done to be called medium-rare, the flavors were amazing. The tangy bleu cheese, perfectly cooked bacon, and sweet caramelized onions really worked some magic here. My husband ordered the turkey burger five alarm style, which offered just the right amount of heat with its combination of five-alarm sauce and pickled jalapenos. We split a small order of fries served with cheese, fresh tomato, and ranch sauce. The small order was plenty for the two of us, and the fries, though not the best I’ve tried, were very good, crispy and golden. Not usually a ranch fan, I have found an exception to the rule. Theirs is less mayonnaisey than what I am used to. It is as though they are using whipped cream as the base. It is so good and a soothing (and addicting) compliment to spicier entrees.
The menu does not venture much beyond the expected borders… quesadillas, buffalo chicken, a few salads and wraps… it would be great to see some more culinary risks being taken. The ambience of M.L. Rose seems to be neither here nor there. I actually mean that in a good way. It is not too hip nor too sterile, not too elegant nor too careless. A crossroads of sorts. Flat screen TVs float above booths amid rows of vintage music and movie posters. A digital jukebox sits out front while hunting and hoop-shooting games crowd a hidden corner. Having just moved to Nashville from Texas I was excited to see the “Biergarten” sign hanging outside. Upon further inspection I found a nice little outdoor seating area with picnic tables, which shouldn’t necessarily be called a “biergarten.” I returned to my seat to find a small glass full of what appeared to be a milkshake. It was in fact a frozen Irish Car Bomb, part Jameson, part Guinness, a deliciously sweet twist on a milkshake. This is not on the menu- yet- but will most likely be included in a small menu of specialty drinks in the near future. Speaking of near future, M.L. Rose will soon be opening a second location on Charlotte Pike, near the intersection of 45th Avenue North. I, for one, am excited to experience the opening of what will surely be regarded as one of Nashville’s new hidden gems.
Restaurants Currently Offering Takeout and Delivery in the Gulch
Nashville and many other cities have suspended dine-in service to help prevent the spread of COVID-19, with a growing list of takeout and delivery and even to-go alcohol options now the new normal for restaurants. Eater Nashville is breaking down a few restaurants now offering takeout and delivery, and hopes to provide a more manageable list of establishments, sorted by neighborhood.
While not every restaurant in the Gulch offering takeout and delivery is listed, do not assume a specific restaurant doesn’t offer these services. Please visit restaurant websites and social media pages individually for the most current updates.
Tip well. Call restaurants prior to ordering from a third-party delivery service like Grubhub or Uber Eats, which often come with fees added to restaurants and consumers. Some restaurants are currently offering their own delivery services.
*Practice safe and respectful social distancing measures via CDC guidelines, and stay home if sick.
Here are five local burgers you should be eating right now
I always like a conversation that includes a "yeah, but" in it, and few are guaranteed to have one like burger discussions:
"I think Gabby's is the best burger in town."
"Yeah, but have you been to Pharmacy?"
Everybody has preferences. Do you prefer it grilled or on a flat top? Is the basic burger your thing, or do you need a special condiment? Does it need to come from a great little throwback spot on the side of the road, like Bobbie's Dairy Dip, or can it come from a place known for carefully selected ingredients and white tablecloths, like Husk?
I've been trying to break out of my familiar burger rotation — the Seamus at Gabby's (straight-up cheeseburger), the Woodstock at Burger Up (Benton's bacon, white cheddar and Jack Daniel's maple ketchup) and the West Coast at Burger Republic (an homage to In-N-Out's famous sandwich). After eating my way through the Nashville burger scene for the past couple of months, I landed on these additions to my repertoire. The only criterion I had was that they be delicious.
With that in mind, here are five burgers you should be eating right now (but, please, not all at once).
The burger at Twin Kegs ($4)
As we walked into the dive bar on Thompson Lane at 11 a.m. on a Wednesday, my dining companion lamented that he never knew about Twin Kegs in his single days: "I could have done some serious day drinking here." Indeed, some people already were as we sat down at one of the green-top tables. The burger is Zen simple, and the 6-ounce patty is well-seasoned, likely thanks to years of whatever has been used on that flat top. Your beer choices are cheap and corporate, as the Budweiser mirrors and Coors Light Silver Bullet Titans schedule would indicate. If you need something more substantial, there's the Big Bad Burger ($6.50), a three-quarter-pound monster that comes with a knife through it, like some kind of threat. Miles away from flashy food porn, this is an awesome burger in a throwback location.
The Deluxe at Fat Mo's ($6.79)
Here's to the two-handed burger, the thing that demands your attention as you eat it, lest the piled-high onions and tomatoes slide out the back. There's a reason there's a wrapper around it, friend. Fat Mo's serves up just that at its dozen or so area locations in the form of the Deluxe, a pound of burger with grilled mushrooms and onions, barbecue sauce, bacon and jalapeños that will dare you to finish it. (For the truly insane, you can get the Super Deluxe, which weighs in at just over a pound-and-a-half.) Adding to the degree of difficulty, you should probably expect to eat it in your car unless you're able to snag one of the outdoor tables at this drive-in-only place. My companion and I ripped through a couple of fire-kissed Deluxes on a picnic bench in Berry Hill with a side of spicy fries and a shake. The poor bastards in the McDonald's drive-thru two doors down didn't know what they were missing. I almost felt sorry for them. Almost.
The Angry Dragon at M.L. Rose ($11.95)
There's a lot to like about M.L. Rose, from the comfortable vibe to the abundant taps devoted to local beer to the late-night menu that's available until 1 a.m. But near the top of the list is a really excellent burger selection, including the Angry Dragon, a grilled patty topped with avocado, spicy Sriracha sauce and a runny Willow Farms egg. It's just a perfect combination of textures and temperatures, with the coolness of the avocado playing off the kick from the garlic and chili sauce. Then, on your second or third bite, you hit the center of the egg and get a whole new sauce for the burger. It's a mess but totally worth it. Skip the chips and do waffle fries instead (sweet potato version for $1 extra) so you'll have something to sop up whatever hits your plate.
The Local Burger at Fido ($12)
For me, the menu at Fido has always been the specials board. Sure, there's a really solid standard menu, but that specials list always seems to have one or two gems in it. Then I tried the Local Burger and have had a hard time ordering anything else since. John Stephenson is gone as chef from this Hillsboro Village spot, but the burger he left behind has few equals. Start with the patty itself, which has ground lamb added to the beef. Then add white cheddar, some crispy onions and spread on a ridiculous caramelized fennel and fig aioli that adds just a touch of sweetness. The shoestring fries — always a little more golden than others — come with the aioli and are some of the best in town.
The Grillshack Burger at Riverside Grillshack ($8.95)
Remember the Looney Tunes cartoon where Daffy Duck, complaining about his tiny dressing room, describes it as "so small I have to go outside just to change my mind"? That's the Grillshack, a place that I fear a car or truck might just sideswipe right off the corner of Riverside Drive and Rosebank Avenue in East Nashville. The flavors are big, though, and the ingredients are right: local, grass-fed beef from over at Porter Road Butcher and buns from Provence (and don't ever underestimate the value of great bread to a burger). They use Muenster cheese on top of a one-third-pound grilled patty, and it makes a difference, adding a little bit of mellow gooey-ness to the whole thing. Make sure and get some Uber Tuber fries to go with it.
Did you know that the order in which the items are stacked on your hamburger is a thing?
I never really thought about how I built my burger until recently. I remember as a teenager, if I felt like a burger at home, I just pried one apart from the frozen stack in the freezer, (I still have a visible scar on my palm decades later from the knife slipping), went out to the backyard, fired up the gas grill, put a slice of yellow American cheese on it towards the end, put it on a bun with some ketchup or mustard, and done. Simple.
As I matured, my favorite way to have a burger maintained some type of melted cheese, and added, lettuce, tomato, and raw red onion. Later, a pickle slice got added. Since my past simple cheeseburger had the burger on the bottom, I always maintained that, adding new items on top as shown below. (Frozen burgers have long been banned.)
Both burgers are at Grace Restaurant, Pass-a-Grille Beach. The first one is the simple version I liked as a kid, and the second one was stacked by the kitchen, the same way I usually do it.
Grace Burger Stacked by the Kitchen
Just for fun, here's the Grace Burger again on a different visit where the other ingredients were served on the side, and I stacked the burger myself. Obviously, the kitchen did a better job of making it easier to eat.
Grace Burger Stacked by Me
I still haven't told you what the thing is about burger stacking.
One day, I was mindlessly scrolling though Instagram (St. Pete Foodies Instagram is here), liking and commenting on things, (they call this "engagement"), and I saw two cheeseburger posts in a row, and noticed that one had the burger stacked as above, and the other had the lettuce and tomato on the bottom, underneath the burger.
Hmmm. I thought, "what's the deal with that?"
Short answer: It's a way to keep the bottom part of the bun from getting soggy and falling apart.
Stillwaters Tavern's cheeseburger is a good example of how many places do it.
Stillwaters Tavern Cheeseburger
From the bottom bun, up - Lettuce, Tomato, Burger, Cheese. A lot of places start with the lettuce on the bottom, followed by the tomato. However, there are many variations.
Looking at the above picture, it appears that Stillwaters Tavern might have the Mayonnaise on the bottom bun, followed by the lettuce. Is this right or wrong?
It depends who you ask. Mayo and lettuce can get slippery. Gordon Ramsay says it's ok, though.
Where the condiments go is another whole thing that I'll get into shortly, as well as how Ramsay does it.
I've done extensive research reading other burger aficionado's articles and blog posts, watching videos, and observing tons of restaurant's and individual's social media burger posts. I've never thought about, or observed so many burgers before, but as a foodie, it can be quite intriguing.
Another way to make your burger better, and avoid a soggy, falling apart bun is to toast the bun. Better yet, butter it, then toast it. Buttered, toasted bread has a much better texture and flavor than plain white bread.
Also, when putting the lettuce on the bottom bun, make sure it isn't wet. Shredded lettuce is another option that some prefer. Gordon Ramsey, on the other hand, takes a big piece of lettuce, and folds it in half.
Another common variation is lettuce on the bottom, but then putting the tomato and onion on top, like on the below Ford's Garage Mushroom Swiss Burger.
The melted cheese helps hold the mushrooms, tomato, and onion in place.
Ford's Mushroom Swiss Burger
(Some places stack their burgers in different order depending on which burger on the menu it is.)
Where Does the Cheese Go?
Most of the time, you will see the cheese melted on top of the burger.
Chris Thompson, former writer for Deadspin, agrees that the cheese should be on top of the burger, but has a different take on it.
He says that putting the cheese onto the burger while it is cooking is wrong, because it makes it melt too much into a gooey mess. He explains that you should turn the top part of the bun upside down, lay the cheese on it, and then place the burger fresh off the grill on top of that before turning it right side up while assembling the rest of the burger. Here it is in his words on Deadspin.
(He also quit because Deadspin told all their writers they could only write about sports going forward. This was in October 2019. Seems like a really dumb move now.)
The only problem with Thompson's method is that nothing else can go on top of the cheese, like many burgers are built. As I said before, putting other toppings, like tomato and onion on top of the cheese helps hold them in place, preventing slippage.
Occasionally, you will see the cheese on the bottom bun with the burger placed next. The burger on top of the cheese still melts it, but having the cheese on the bottom is another way to avoid the bun getting mushy.
My online foodie friend, Steve Capen, does it this way with his burgers at home, and so does McDonald's Quarter Pounder with Cheese. The Quarter Pounder actually has the burger surrounded by cheese on top and bottom.
Steve Capen's Bacon Cheeseburgers at home (Photo: Steve Capen)
McDonald's Quarter Pounder Deluxe (Photo: McDonald's Corp.)
According to The Kitchn: If you're adding bacon, place it between the patty and the cheese. Not only does it keep those strips in place, it also gives you that delicious meat-on-meat flavor. (See Steve's photo above.)
Now, let's get back to the condiments. According to Mashed.com, "If you're going all out with the holy trinity of ketchup, mayo, and mustard, slather the top bun with the mayo, and the bottom bun with the ketchup and mustard. Distributing the condiments over both buns means that there's less accumulation to drip out, and it also ensures that the more delicate mayonnaise flavor hits before the rest of the bite, leaving the stronger, more overpowering flavors of the ketchup and mustard for last."
I've always just squirted either ketchup or mustard, and never both, and never mayo until Lori started dressing my burgers that we made at home. After checking with Lori, she said she only occasionally adds mayo, but always has ketchup and mustard - all condiments on the top bun.
Here's how she stacks it - bottom bun, tomato, lettuce, burger, cheese, pickle, ketchup, mustard, &mayo, top bun.
Just for fun, here's a couple from out of town that I had on my camera roll.
Cheeseburger at Le Colvert Bistrot, Paris, France
The Cheeseburger at Le Colvert Bistrot in Paris was one of the best burgers I've had in my life. (April 2019 - Paris. April 2020 - Stay-at -Home.)
You can see that Le Colvert Bistrot puts the lettuce on the bottom. They could be criticized for having the bun be too big for the burger, but that bun tasted so good.
The Mushroom Bacon Cheeseburger at The Burger Dive - Downtown Billings, MT (Photo: Lori Brown)
Not to hate on Billings, as they don't have a lot of great restaurants, but there are a few, and The Burger Dive is one of the best and most famous. The place is covered with autographed photos of celebrities and rock stars eating burgers there, and for good reason.
They've been featured on "Man v. Food" on the Travel Channel, and crowned "Burger Champion," at the World Food Championships. You can see that they do lettuce and tomato on the bottom.
Gordon Ramsay does mustard-mayo, lettuce, tomato, salt & pepper, mustard-mayo again, burger, cheese, grilled white onion (he says raw onion is too harsh and takes away from other flavors), mustard-mayo for a THIRD time on top bun before final assembly.
No ketchup! What. It does look really tasty, and you'll see in this video that he seasons like Samin Nosrat.
My friend and business partner Brian Levine says that anytime he is in Las Vegas he makes a mandatory visit to Gordon Ramsay Burger at Planet Hollywood for this burger. His other favorite is an In-N-Out Burger, as he's originally from California.
(Featured Photo below and at top of article: The World Champ Burger from El Cap. Photo by Abby Allen)
How do you stack your burgers? Tell us in the comments below.
The best frozen burgers—ranked from best to worst.
Nutrition (¼-pound patty): 220 calories, 15 g fat (6 g saturated fat, 0 g trans fat), 470 mg sodium, 5 g carbs (2 g fiber, 1 g sugar), 17 g protein
Appearance & Consistency: The patty comes individually-wrapped, which makes it really easy to pull only one out to sear. The patty is pretty thin and small (it's only a quarter of a pound) which means it's dwarfed by a regular-sized hamburger bun. Due to the blend of seasonings and ingredients, this is definitely more of a meatball patty than a burger.
Taste: Immediately you get this rich meaty taste that's lifted by acidic notes from the lemon peel and pairs nicely with the herbal notes of spearmint, parsley, and rosemary. It is certainly heavily seasoned and tastes a little on the salty side. I added some feta cheese to it and the combination was magical.
Eat This, Not That! Verdict:
Eat This, Not That!
Tribali Foods makes a darn good patty, so much so that it tops our list of best frozen burgers. It ties with Nature's Rancher because they both taste equally good. While Tribali's burger is less versatile, it packs an amazing flavor punch that encourages you to leave the bun in the bag.
I recommend pairing it with a nice cucumber, onion, tomato salad with feta cheese. It's Whole30-approved, Paleo-friendly and perfect for those following a low-carb diet. Throw it in your freezer and add it to your weekly dinner rotation!
In Hawaiian, “pono” means “to do things the right way.” For Chef Makani Carzino of Pono Burger, that translates to fresh, never frozen organic beef from pasture raised, grass-fed cows organic ingredients from local farmer’s markets and fresh cut organic French fries that are not only good for you, but are good for the planet. “I wouldn’t feed our guests anything I wouldn’t feed my family. So eat better, feel better and live better, because at Pono, we do it the right way!”
“What we take into our bodies becomes part of us, that’s why we source our ingredients from small, California family farms and ranches that care deeply about the quality of their products and the global impacts of their methods. First you taste the difference, then you feel the difference.” That’s Pono Burger!
Chef Makani Carzino
Founder and Executive Chef
All The Types Of French Fries Defined – Fun With Fries
All The Types Of French Fries Defined
#FunFryFact – there are at least 21 different classifications for French Fries.
If you are truly a French Fry lover, I suggested following my French Fry themed Instagram account, @funwithfries where you will be met several times daily with some of the best French Fry photos that the internet has to offer.
I’ve been cataloging some of the best French Fries on the internet there for years now. By following the account you’ll be served daily with more enjoyable gratuitous French Fry love than should be allowably legal.
I’ve even been featured on ABCNY7 on my how I display the world’s excitement for Fries through the lens of Instagram.
This is the ultimate guide to understanding them. Below you will find definitions, explanations, preparations and photos that will help you to realize and understand the world of the French Fry.
21 CLASSIFICATIONS OF FRIES
Belgian Fries / Frites: made from a special Belgian Potatoes called bintjes which is very soft. They are thick-cut and double-fried. Traditionally served in a paper or wax cone with mayo and ketchup.
A post shared by PATRICIA MURTEIRA (@patriciamurteira) on Nov 1, 2016 at 11:28am PDT
Cheese Fries: Any French Fries covered in cheese. No one in particular can nail down the origin of cheese Fries but it’s believed to be linked to the creation of canned cheese. Cheeze Whiz is the most commonly known example dating back to 1952.
A post shared by Food by Allison Gabrielsen (@alliegabb) on Jun 27, 2018 at 3:55pm PDT
Chili Cheese Fries: This is an adaptation of cheese Fries whereas chili is added on top of the Fries with cheese. Don A. Jenkin claims to have invented the chili cheese Fry at the age of 16 in Tomball Texas. The name Austin Ruse’s gets mentioned often as the first person to serve chilli cheese Fries out of a Dairy Queen in Missouri. Which just so happens to be the same restaurant chain where Don A. stakes a claim.
A post shared by Margaret (@savorysweetlive) on Jun 4, 2018 at 9:24am PDT
Chips (British): Im here to tell you that there is no difference between French Fries and what the British call “chips.” While in American, Fries typically tend to be long and then, traditionally in British, the “chip” is not as big as but close to being a steak Fry.
A post shared by Humbelina_J (@belibebebe) on Jul 9, 2018 at 12:50pm PDT
Cottage Fries: Search Cottage Fries on the internet and you’ll be taken to pages about home fries. No. That’s in accurate. These are made by cutting a potato into thick slices using a corrugated slicer. Imagine Ruffles potato chips but thicker and flatter. They are the fries of choice at the famed JG Melon of New York City.
A post shared by . I’m Steph – Food+Travel ?? (@yeahfoodbeer) on Aug 27, 2017 at 3:24pm PDT
Crinkle Cut: These Fries are defined by the way in which they are sliced. When cut with corrugated knives or mandoline blades it creates a corrugated surface on the French Fry. Potato chips can be made in the same way. But which came first? The Fry.
#FRYDAY TAG A ? LOVER
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Curly Fries: The distinctive feature of these Fries are having a spring-like shape. To create them, they are cut from whole Potatoes using a specialized spiral slicer. These have also been called “Goldilocks Fries” or “Suzi-Q Fries.” Typically they are breaded, coated and or seasoned. They are also the best kind of Fries and you should eat some now. RIGHT NOW
Garlic Fries: a special kind of topped Fry that is so unique and popular that it has earned its own classification. These Fries are served with grated parmesan cheese, salt, parsley and copious amounts of chopped garlic, most frequently from Gilroy, CA, the garlic capital of the world.
Home Fries: When you parboil, slice and then Fry Potatoes, they are typically called home Fries and served with breakfast.
Loaded Fries: When cheese Fries are not enough, they get topped with other items like bacon, sour cream, jalapeños, pulled pork, mac and cheese, pepperoni, red sauce or any other combination of items that turns them from being a side item to a main course. Nacho Fries, or Irish Nachos (when the tortilla chips are replaced with a Potato variation) would fall under this classification.
Pommes Souffles: Some might call the French Potato preparation a chip, and they are wrong. Slices of Potato are fried twice, once at a lower temperature of about 300 °F, then cooled down and then fried again around 375 °F. This causes them to puff up like little balloons as they turn golden brown. They were invited almost by accident in 1837 by Chef Jules Colline, who also invited Béarnaise sauce. He is a hero.
From IdahoPotatoes.com com/cache/c76d99a762378701ebeb851705c60d61_w720.jpg” alt=”” width=″ height=″ /> [/caption] Potato WedPotato Wedges: A skin-on version of Fries where large wedges are baked and fried. In Australia these are considered to be pub food and are topped with sour cream and sweet chili sauce. Sometimes these are also known as “Jojo” Fries. According to Wikipedia, “a wedge could be defined as having distinct corners when viewed as a cross-section perpendicular to the normal- a centreline running along the length of the cut Potato form.”
Poutine: Originating from the Canadian Province of Quebec, these are Fries topped with brown gravy and cheese curds. The dish originated in the 1950’s, almost 10 years after the creation of Disco Fries in America. These are Fries topped with American cheese and brown gravy.
Shoestring / Matchstick: The Merriman-Webster dictionary defines these as “Potatoes cut into very thin long pieces and fried in deep fat : very thin French Fries. Sometimes you might see potato sticks on a menu. They are a form of shoestring and commonly found as a sandwich topping in Cuban cuisine known as Papas Julianas.
Smiley: AKA Smile Fries and Potato Smileys. Its a circle shaped French Fry with 2 eyes and a smiley mouth cut out. No one really knows or claims to have invented them and its possible that they just dont want to. Why? They are the most inferior of Fries, but they exist and they are a classification.
Standard Cut: This is the classification for the most popular, well-known and common version of a French Fry. When you picture Fries in your mind or someone creates an emoji to sum up all of the French Fries in the world, they are standard cut Fries.
Steak Fries: These are Fries that have a thick cut and got their name because they are typically served with steak. These are not to be confused with steak frites, which is an entire dish made up of steak, standard Fries and either a peppercorn or Béarnaise sauce. Special shout out to Onion Rings which are not French Fries but are a much better side for steak than Steak Fries.
Sweet Potato Fries: A variation of Fries made from a sweet Potato. Sweet Potato Fries can come in many forms including standard cut, waffle and tater tot. They’re super power is to transform into a desert so feel free to dip or top with honey, sugar, syrup or marshmallow cream.
Tater Tots: 1953 was a banner year for Potatoes. Ore-Ida founders F. Nephi Grigg and Golden Grigg invented these by chopping up leftover slivers of cut-up Potatoes, added flour and seasoning and then pushed the mash through holes and sliced off pieces of them before deep Frying. 1956 was an even more important year because that’s when tater tots were first offered in stores. The world has been an amazing place ever since.
Tornado Potatoes: These are also known as twist Potatoes or tornado Fries and originated as a street food in South Korea. They are defined on Wikipedia as “deep fried spiral-cut whole Potato on a skewer, brushed with various seasonings such as onion, cheese, or honey. Some varieties have spliced sausages in between.”
Waffle Fries: If French Fries had a “triumvirate of awesome”, meaning the 3 best and most superior types of Fries, Waffle Fries would be one of the points of the triangle along with Curly Fries and Tater Tots. Waffle Fries are created by quarter-turning the Potato before each next slide over a grate. This gives them a lattice, or criss-cross shape. If you’re fancy, or nasty (in the Janet Jackson sense of the word), you call them by their French name, Pommes gaufrettes.
M.L.Rose Craft Burger & Beer: Beer n' burgers done right - Recipes
Paired with a Smoked Porter or Stout
This post is sponsored by Sargento Foods via AOL media.
Happy Thursday, friends! Yay! Only one more day until the weekend! Since summer literally kicked off a couple of days ago, I think this is the perfect time to continue celebrating all things grilled and barbecued. It’s a time to sit outside with a cool drink, a small bowl of potato salad and a perfectly juicy burger.
These truffle burgers are what dreams are made of. Seriously, I am basically obsessed with them. It is literally like having an umami flavor bomb exploding in your mouth. I know that it is TOTALLY trendy, but I am all over this whole umami craze and these truffle burgers are paying tribute to just that!
Each and every component of these truffle burgers is important. From the lightly toasted brioche bun to the truffle-scented mayo, it’s everything you crave in a summer grilling recipe. Burger patties are made from 80/20 ground beef, truffle oil and salt and black pepper. Pretty simple right? They are grilled to a charred perfection and then topped with all kinds of deliciousness. Mushrooms that have been glazed in a balsamic reduction, a bacon and onion mixture that is so caramelized and “buttery” that you could eat it with a spoon, and the cheese…oh my, that glorious and melty cheese.
I don’t know about you guys, but unless we are in extreme circumstances, I cannot have a burger without cheese and today we are celebrating 100% real, natural cheese of Sargento® Swiss Natural Cheese Slices. This cheese makes these burgers, you guys. It provides the creamy blanket of melty goodness that you crave with a summer cheeseburger. This cheese highlights all of that umami flavor going on from the mushrooms and truffle oil and brings the whole dish together. These truffle burgers topped with Sargento Swiss Cheese Slices are the perfect way to amp up those summer barbecues.
Do me a favor and give these truffle burgers a go soon! They are a gourmet twist that everyone will love! Pair them with a smoked porter or stout. I love porters with swiss cheese and they really highlight the flavor of the mushrooms and balsamic vinegar. I hope you enjoy! Have a wonderful day everyone! xo
For some more cheesy recipes for memorable summer meals visit AOL.com!
Make sure to check out Sargento on social, and share your Sargento Cheese summer creations with #realcheesepeople!
2. The grind
Have your butcher grind your meat twice through a medium blade. “This gives the burger the right texture it will have those individual pieces of meat that are going to make you go, ‘Oh my God, this is kind of like I’m eating a steak.&apos” Grocery stores attempt to hide the amount of fat in the meat by grinding it over and over into a fine pink paste, because people are afraid of fat. But fat is your friend, especially when it comes to delicious hamburger patties.
Unca Duke’s Geaux Jus®
Click here for more about Unca Duke and Geaux Jus® in Coastal Homes & Lifestyles.
Geaux Jus® Guacamole
- 2 Hass Avocado’s (soft to the touch)
- 1 small onion, minced
- 1 roma tomato, fine diced
- 5 Tbsp Unca Dukes Geaux Jus®
- Salt and pepper to taste
Cut open avocodos and remove pit. Scoop out pulp with a spoon and mash along with all other ingredients. Great with tortilla chips.
Butt Rub® & Geaux Jus® Bloody Mary
(submitted by Billy Garrett)
- 1 ½ oz. vodka
- ¾ c. V8 juice
- ½ t. Butt Rub®
- ½ oz. Geaux Jus®
- ½ oz. Worcestershire
- Tabasco to taste
- ¼ oz. celery seed
- Squeeze of lemon wedge
- Squeeze of lime wedge
- Celery stick for garnish
Combine all ingredients with a cup of ice and shake well. Garnish with celery stick.
Tastes good & nutritious too!
Cherry Sauce for Pork Chops
(submitted by Gail Underwood)
- ½ c. seeded, halved fresh cherries
- 2T. honey
- 2 ½ T. Unca Duke’s Geaux Jus ®
- Butter as needed
- Brown pork chops.
- Pour cherry sauce & cook pork chops in the oven until done.
- Remove chops and reduce sauce in pan.
- Add a small amount of butter to finish the sauce and serve over chops.
Ditty’s Pie Crust
(submitted by Gail Underwood)
- 5 c. Flour
- ½ t. Salt
- 2 c. Lard, Cold Butter or Crisco
- 1 Egg
- 3T. Unca Duke’s Geaux Jus ®
- Water As Needed
1. Mix egg, Geaux Jus® and enough water to make 1 cup liquid
2. Cut the lard, butter, or Crisco into flour.
3. Gently knead together and rest 30 minutes in refrigerator.
Makes 2 crusts, top & bottom.