I've always loved savory breakfast food and this burger hits every note!
I had an entree of salmon with mashed potatoes at a restaurant near Evergreen, Colorado, and wanted to create a burger from the flavors in that dish.
Sometimes the mad scientist in the kitchen can create a very delicious concoction indeed!
My husband and I love to dine at local Italian and Tex-Mex restaurants. This burger achieves a balance between the spicy, sweet, and savory flavors that we love in both cuisines....
We sit on our backyard porch and savor these burgers that are so light and delicate-tasting, they will leave you wanting more. The flavors just explode in your mouth.
My burger captures the true essence of southern ingredients with grilled green tomatoes, garlicky lemon mayonnaise, shoestring fries, and homemade BBQ sauce.
In Seattle, there is an amazingly delicious and wildly popular Korean-Hawaiian taco truck called Marination. ... This burger is inspired by my favorite things on their menu.
Using kimchi and other Korean ingredients, and topped with a quail egg, I believe these sliders represent the soul of Seoul!
Growing up on a hog farm in Iowa, I have always had a love of all things pork and I find the big bold flavors of Jamaica to be palate pleasing!
This burger was inspired by my father-in-law and his memories of Korea, where he was stationed.
I decided to create a burger with all of the fabulous sweet, spicy, and savory flavors of my favorite taco!
I hope this burger can help present Indian flavors to a wider audience and help give Indian cooking the credit it deserves.
However, no matter what your cultural preferences are, there’s one thing we can all agree on – barbecue is mouth-watering, lip-smacking delicious!
This burger is a tribute to the Venezuelan love of my life, Carolina Henriquez. On our first date, we went to a Venezuelan restaurant, and she showed me her country’s national dish: the arepa.
Occasionally, a single ingredient will inspire me to race home and come up with a new recipe, as was the case when I found some fennel-pollen and lavender-studded goat cheese last summer. ...
Use soft dried figs (not dried figs with tough skins) such as California Nutra Figs, soft dried apricots sealed in pouch-type bags, and roasted almonds with skins on.
These sliders have been a fun addition to our summer luaus. Mahalo!
Merlot wine must start at room temperature for the rehydrating of the cranberry process. If you can't find Gruyere, use Swiss cheese in its place.