This burger came about when one of my regular customers told the waitress to have me surprise him when she took his order. He liked it and named it.
I'm from the Milwaukee area where motorcycles are everywhere. I created this recipe in honor of my brother, a true Harley rider.
Hi my name is Rachel,and i love food!!!
A curried peach over on a perfectly grilled burger on a pretzel roll.
The creamy spinach topping sets off a slightly sweet but hearty burger with occasional bits of nutty crunch.
These burgers are always a hit. For most people half of a stuffed burger patty(sliced crossways) is plenty. I remember as a child, my parents fixing these for company! They were always a treat.
In the middle of the summer, when I am selling at the local open air farmers market, I always enjoy snacking on wonerful heirloom tomatoes, with a little herbs, garlic, and goat cheese all on a pie
Our Motto is " No one leaves hungry" Mike makes a stuffed burger that few can finish. Most choose to split one but they are beyond yummy.
I started making these "Katie" burgers a few years back, after going out to some restaurant chain and having some bland, overpriced burger.
This burger was created in the spring of 2006 because I knew that I was moving to Arizona. I moved to Arizona from Michigan and I wanted to create something that was southwestren in style.
Greek Gyros are traditionally pita sandwiches made with spicey meat shavings off of a big rotating spit.The following is a simpler version.
I am of Italian descent and I both my mother and grandmother loved to cook wonderflly flavered Italian dishes.
The inspiration behind this burger came from my love of wine and wanting to pair a burger with a wine that might seem unconventional.
We are celebrating our golden wedding anniversary and I will always remember how I had to wait until we were wed on June 17, 1956, before my wife, known in Castroville, Tx, as the Hamburger Queen,
In creating this entree I wanted to embrace a culture who's cuisine isn't unknown by far in the United States but hasn't been exposed to the level that other cultures have.
I do this recipie by site, and taste. These are so flavorfull, my boys do not put any other condiments on them. My husband prefers them with a bit of mayo and mustard.
Being of Lebanese origin, I came up with this recipe one day while grilling one night for my family. The idea was to combine the very American burger with traditional Lebanese grilled fair.
I am considered to be a good cook. Since I am of Italian decent I love to cook with those herbs and spices that say Italy so I created "The Italian".
This succulent burger uses some of the flavors of a traditional hungarian recipe but with a twist. The cream cheese makes this burger feel like a naughty indulgence.
This burger combines the things we love most in American backyard cuisine and those ingredients that spice things up from Mexico.