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Vrghr's "Toad In The Hole" Burger
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Mon Feb 27th, 2017 10:27 pm
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Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
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It's another Birthday Party for our office workers. 2 folks celebrating this month, and one had a special request for wuffy. Showed Vrghr a picture from the web, of some grilled burgers with eggs in the middle.

"Oh yeah! I'm sure this wuff can make those!", wuff responded. So Vrghr did!

Of course, just stuffing an egg in a typical burger wouldn't do for this wuffy. Vrghr had to get silly with it. So, we have here:
- Wuff's own special grind, with Chuck Roast, Bottom Round, and Bacon all ground together and seasoned with Smooth Moove seasoning. (find it here: https://www.amazon.com/Obie-Cues-Sm.....005HZQ6TC?th=1 )
- "Frisco style" grilled cheese lids for the burgers
- Caramelized Onions for a savory-sweet component
- Bacon Jam, because who doesn't want bacon on a burger?
- Huge half-pound burgers in over-size Onion buns, for a meal to remember

The side and bottom panels show some of the steps in crafting the different elements, from making the "burger donuts" and frying those up, to creating the "frisco grilled cheese" tops for the burger.

A couple tips:
- Don't be afraid to "go big" with the burgers. Make them too small, and they'll break up in the pan, or the eggs will overflow the hole in the middle.
- The "Frisco Style" grilled cheese DEMANDS a good, slick, non-stick pan! You're going to melt the cheese directly on the pan, and if your pan likes to cling, you're going to REGRET trying to cook the tops this way!
(Never fear, you can just pour a big pile of grated cheese on top of the bun and pop it under a broiler until it melts and browns a bit. Not as crisp, but still GOOD!)

Note: The purists will happily inform you that these are not "true" caramelized onions. These are "Slow Cooker" versions. And, truth be told, they are correct. The stovetop version has greater complexity and depth, at the expense of demanding constant attention and stirring for nearly an hour. The slow cooker version is still darn tasty, requires FAR less effort, and can create a BIG batch of onions suitable for all sorts of dishes in the future!

Understand that this is less a recipe and more a technique. The ingredients are pretty much what you expect for any Burger+Egg creation: Ground Beef (Mince), Egg, Buns, Cheese, Toppings. It's how you put these together that makes this dish special.

It definitely makes an impressive presentation! And it makes a very filling meal. Wheel this one out at your next party/gathering, and you'll have the guests talking about it for a long time after!

Bon Appetite!!

Ingredients:
For the Burgers
~ 1/2 lb Ground Beef (mince) per burger
- - (Wuff used 4 lb Boneless Chuck Roast, 3 lb Bottom Round & 1 lb Applewood Smoked Bacon, seasoned liberally with Smooth Moove, ground through a large die twice and seasoned with a bit more seasoning)
1 medium or large Egg per burger
1 LARGE hamburger bun (sesame, onion, etc) per burger
~1/4-1/3 Grated cheese mix (wuff used Colby-Cheddar mix) per burger

For the Caramelized Onions
5-6 medium large Yellow Onions, sliced Pole to Pole in 1/4" sections
3-4 TBS butter
1 TBS Olive Oil
1/2 tsp Salt
~1/4-1/2 tsp Baking Soda (Optional)
1 TBS white Sugar (Optional)
2 TBS Balsamic Vinegar (Optional)

For the Toppings:

Bacon Jam (See the recipe here: http://www.furaffinity.net/view/21055727/ )
Peppered Bacon Strips
Sriracha Mayo
Lettuce, Tomato, Onions, etc

Directions:
Make the Caramelized Onions
Peal the onions and slice them in half, pole to pole, then slice in the same direction into 1/4" strips.
Add to the slow cooker with the butter and olive oil. Sprinkle with the salt.
If using, sprinkle with the baking soda (Promotes Caramelizing)
Cook on LOW setting for 10 hours, stirring at 1 hour and then every 2-3 hours.
At 10 hours, taste, and if desired, adjust sweetness and complexity with sugar and balsamic vinegar. Stir to combine.

The onions will give up a lot of liquid as they cook. To fix this, cock the lid on the cooker to open it about an inch and let the onions continue to cook for another 2 hours, stirring it once.

Note, it's almost impossible to over-cook these, with reasonable attention. So if they run 12 or 14 hours, they just get a bit darker and more like "jam".

You can keep these in the fridge for a week, or freeze them for weeks and use when desired.

Make the "frisco" grilled cheese tops
Make these in a separate pan while the burgers are cooking.
Preheat a good non-stick pan to about 325 degrees.
Mound ~1/3 C of grated cheese into the pan and let it start to melt a bit, then cover it with a bun top. Press the bun down a bit.
Let the cheese melt and grill for about 90 seconds. DON'T try to move it before that, as it will crisp a bit and that helps release it from the pan.
Flip the tops out onto a plate to await the burgers.

Create the burgers
Wuff recommends seasoning your beef to add extra flavor for these. Any good BBQ seasoning will work, but Vrghr used Smooth Moove for his.
Create a large 1/2 lb burger. Using a shot glass or other small diameter object (like donut hole cutter or cooking ring), cut a hole in the middle of the burger.
Using the burger from the hole, patch up any cracks and shore up any weak places in your "burger donut".
Note: It's easier to form these if they meat is closer to room temp that refrigerator temp. But don't let it set too long (bacteria growth).

Carefully transfer your burger donuts to a large fry pan (with a lid) or electric skillet. Allow to cook until the burgers are about half done or more (about 6-8 minutes).

Carefully flip your burgers. Crack and egg and pour it into the center of the burger donut. Try not to break the yolks!

Add a tablespoon or two of water to the skillet and then close the lid. This will help steam the top of the eggs.
Allow to cook for about 6-9 minutes, until the egg is just set but the yolk is still runny.
Note: Shaking the pan a bit makes it easy to see how "juicy" the egg whites still are. Try not to uncover the lid too often or long, or the steam escapes and slows the cooking.

Assemble the Burgers:
Spread a bit of mayo or sriracha mayo on the bottom of the bun to insulate it from some of the grease. Or add a lettuce leaf.
Gently transfer the Burger with Egg in it onto the bottom bun.
Top with caramelized onions, bacon jam, and peppered bacon, and other selected toppings.
Top with the "frisco" grilled cheese lid

Side it with selected BBQ-type goodies.

!!!DEVOUR!!!



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