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.
The definition of schmeer is â€œa batch of things that go well togetherâ€Â, and that perfectly describes the roasted garlic paprika butter that is slathered all over this beauty.
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.
This is a basic burger that I top with a lump crab and avocado salad. It is derived from one of my favorite burgers. They added avocado and bacon to it and I always ordered it.
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.
The inspiration behind this burger came from my love of wine and wanting to pair a burger with a wine that might seem unconventional.
Different spin to an old favorite toppings throughout burger as well as a tasty treat in the middle. No melted cheese to worry about with this burger
Ryan's sauce is the secret to the best burger or steak. 1/2 cup Soy sauce 1/2 cup Vegetable oil 1/2 cup White wine 1/2 cup White vinegar 1/2 teas. Garlic powder 1/2 teas. Onion powder 1/2 teas.
This spin on the classic BLT adds beef for an extra B, and creamy California avocados instead of mayo.
You'll never forget this burger. All of the Tex Mex flavor in one great burger. Easy to make. Easy to serve. Easy to eat. You'll love it!
These mouth-watering burgers have just the right amount of spice to turn an ordinary night at the house into an exotic culinary adventure.
I am always drawn to recipes that reflect where the recipe creator is from, so I decided to follow that mode when I invented this burger.
A tender beef & veal burger topped with sautéed chanterelle mushrooms, crumbled bacon, and endive served on a grilled French baguette with Dijon aioli.
This recipe was inspired for the love of fondue and great green Oregon.
Intro: This burger was inspired by my love for the traditional field greens salad with fruits and nuts. In my opinion, the only thing missing was a juicy burger and toasted roll.
The spicy serrano chiles are balanced with the sweetness of jicama and roasted corn salsa for burgers with a southwest flair.
Here is a favorite burger recipe, I buy only farm stand fresh produce and butcher shop ground sirloin along with quality spices.
The aromatic flavors of the Yucatan were introduced to me by Diana. I have put together ingredients and techniques that truly complement each other and put a new twist on the American burger.
Chocolate just isn't for dessert! The hint of chocolate and mint in these burgers is a nice counterpoint to the tanginess of the gorgonzola topping.
this is a wonderful flavorful burger and i hope you enjoy my recipe!