The inspiration for this burger comes from "The Plowman" served in English Pubs. The original pub favorite has crusty bread served with English Cotswold cheese.
This recipe combines a number of strong flavors that complement each other very well. A satisfying, flavorful twist to an American favorite!
Prime rib, horseradish, and cheddar cheese on rye - I like it as a sandwich, so what about a burger?
The idea for this burger originated from a picnic we had for my niece at one of her soccer games. The original idea was that we were going to have antipasti with some focaccia.
This recipe incorporates flavorful southwestern spices and good-old American favorites for a festive burger combination.
My friend and her husband found this burger contest and encouraged me to enter.
My husband and I enjoy Mohambra (Roasted Red Pepper) spread with toasted wheat pita wedges as a snack. The spread may be purchased locally when prep time is short.
I grew up in a big Italian Family in South Eastern Connecticut. This burger includes all the great classic italian flavors incorporated in the classic american burger! magia!
Many Louisiana recipes begin with the phrase "first you make a roux...." which this burger does and include the "trinity"--a mixture of onions, peppers, and celery.
Manchac Bayou flows from Ascension Parish to Lake Ponchatrain in New Orleans. Recipes from this area incorporate Spanish, Creole, and Cajun influences as does this burger.
Smoked meats, bold spicy ingredients, fresh vegetables and creamy remoulade sauces are common to South Louisiana foods.
Down here on da bayou, we are famous for our poboys and our red beans and rice. We also love a good ole American cheeseburger.
It's chow time! When I moved from California to Kentucky, I was curious about how my new home state would influence my style of cooking.
Spicy sausages, creamy cheeses, and fresh vegetables adorn many South Louisiana tables. Boudin blanc is a regional such sausage as is the bold goat cheese produced by a local farm.
"First you start with a roux…" is the phrase used in the directions of many South Louisiana recipes.
As Bayou Manchac flows from Ascension Parish to Ponchatrain to the Gulf, it passes a myriad of cultures that blend flavorful local ingredients indigenous to their heritage and South Louisiana –Span
As Bayou Manchac flows from Ascension Parish to Ponchatrain to the Gulf, it passes a myriad of cultures that blend flavorful local ingredients indigenous to their heritage and South Louisiana â€“Sp
Many local recipes begin with saute the "trinity"â€”onions, celery, and peppers.