The XXL Hot Cheetos Burger

After much cajoling by the kiddoes, I decided to duplicate yet another food item from the Mukbang videos, the Hot Cheetos Burger.  This one, though seemingly rather easy from the video, gave way to a bit more of a challenge, as opposed to doing the chicken and even the pork cutlets, I didn't post those guys, but they were phenomenal.  In keeping with the burgers we saw on the video, they were easily 1/2 lb. each, way too much for my taste, for a single patty at least, though I do love a good double burger!  The size however, does lend to a protein with medium rare to medium outcome, of which I failed miserably and had to microwave my "Ginormagantuan" (borrowed from Stan Smith, American Dad) burger.  The microwave, though shunned by some, was a savior for this recipe, this time. 

 The burger demo calls for the par-cooked burger to be dipped in an egg wash, then doused liberally in the Hot Cheetos coating, then deep fried.  Due to the stupid crazy size of my burger, I was left with a burger, medium, with a raw center.  I used ground chuck mixed with super lean beef to achieve a more meaty and stable patty, I think I'll use the good old 75/25 blend, which is great for maintaining a super moist product, as long as you drain it properly, always pour off that extra animal fat, you don't need it, even if you add some olive oil back into the dish to retain moisture, it's still a 'better for you' fat, with no cholesterol.

Once I worked out the doneness kinks, the rest was smooth sailing.  For dramatic effect, I added Colby Jack Cheese, American cheese, which is just the right thing to do, some fries, WuJu Sauce and Blue Cheese, for a Hot Cheetos Loaded, Black and Blue Behemoth. For the record, WUJU is a beast!!  You will want it on everything!  The burger was rather tasty, but I will definitely make it with 2 patties instead of one next time and use corn starch before the first dip, to keep the red hot coating in place, its all about the crust.  The family received the burger well, and everyone was beyond stuffed.  They did however agree that the chicken and pork are more favorable candidates for our imminent next round of Hot Cheetos Mania coatings.  

 

Triple Cheese Burger: Muenster, American and Pepper Jack

There's a great burger waiting around virtually every corner and summertime is the perfect time for burger recipes worth the effort and here is one for the books.  The awesome part about this Triple Cheese burger is that it's completely meatless and is rocking two whole portobellos with a Beyond Meat® Burger sandwiched in between three slices of cheese, all bringing different elements of deliciousness to the table.  

I am rather fond of the Beyond Meat Beyond Burger™ for many reasons.  I like the option of meatless and less meat days and this burger fits the bill for a great fill in.  I won't say substitute, because this meat option stands on its own, full of flavor and fantastic texture. They are composed of pea proteins and a welcome smokiness, they even give the appearance of a burger cooked medium well. They are a bit expensive for a crowd, so using all mushrooms would rock too.  I've swapped it in on my pickiest girl, Genesis, and it went over very well. She didn't comment, one way or the other, but she ate it and afterwards said that she enjoyed it.  Although the results were not the same the second time around, I announced it before I served it and the girls were like "Mom, we're not Vegans". I expressed to them that I wasn't trying to turn them into Vegans, as much as I was trying to show them that there are plant based meat alternatives and that we can have plant based meal days as well as an omnivorous diet respectively, Bettertarians, consciously making adjustments towards better choices, decisions and health. 

Executing this recipe is breeze and you can dress it up or down any way you choose.  I used some gourmet greens I had on hand from another recipe, but you can use iceberg, bringing fresh crunch.  The portobellos are to me, best cooked on a grill pan, easily allowing excess moisture to escape.  The Beyond burger will take approximately the same time, so all you'll need to decide is what three cheeses you want to use, or not, of course it's up to you.  

This is certainly an indulgent burger, but not guilt ridden. It's easily 1/2 to 3/4  fewer calories and fat, than a full on triple meat and cheese burger, you're welcome.  Make your next meal POP with some delicious and nutritious alternatives to your meaty meals, you may be surprised at how great they taste. Now if you really want to get the crowd going, throw in some BACON! That usually wins over the last leary souls, afraid to think outside the box, the fast food box, that is.  

Recipe:

Portobello mushrooms, large, trimmed wiped clean

Liquid Aminos, optional

Beyond Meat™ Burgers, they come in packs of 2 and 4

3 types cheese, I chose one mild, melty and stretchy, one traditional and one with spicy kick 

Burger Fixins (lettuce, tomato, pickles, onions, mayo, ketchup and mustard), as desired

Hamburger Buns

SPST (Salt and Pepper to Suit Taste)

Olive oil for drizzling

Directions:

Marinate the Portobellos(2) in 2 tsp. Liquid Aminos for 15 minutes, then drain and pat dry.

Brush mushrooms and Beyond burger with olive oil and place on hot grill or grill pan.

Start the mushrooms on the flat side.

Once mushrooms start to release their water, It's time to flip, about 5 minutes.

SPST, both burgers and shrooms.

While the proteins cook, prep the rest of the burger.

Lightly grill or toast the buns, drizzled with olive or a smear of plant butter, optional

Add cheeses during the last 2 minutes. 

Assemble burgers and make some memories! 

Bacon Cheeseburger Garlic Bread w/ Fresh Dill

Give your everyday garlic bread loaf a kick in the pants and have the hungry brood ready for seconds. This recipe came to me one day on the fly, tired and weary from the day's schedule, but needing to get something on the plate.  I originally planned on doing a pasta bake, my go to, especially for Monday nights, to serve with the bread, but inspiration hit and I just put the cooked pasta in the fridge and swapped out the cheeses for an incredible meal to be served with a green salad or corn with minimal cleanup!
I love  a good burger and this recipe hits all those notes and even mimics some good 'ole pickles, by sprinkling with some fresh dill!


Recipe:
1 1/2 lb. cooked ground beef or desired protein
Precooked bacon, 3 oz.
1 loaf garlic bread
Slices Colby Jack cheese, 6 to 8 oz.
Fresh Dill, pulled apart with fingers

Place loaf in a cold oven and heat to 375*F.
By the time the oven has reached the desired temperature, it's time to remove from oven and begin assembling the deliciousness.
Start with ground beef topping.  I simply layer the toppings evenly across the warmed garlic bread with the torn dill across the top.  Of course, if you are not partial to pickles, you may want to omit it.   A nice fresh herb should be used in place though, for added freshness and brightness.
Place in  oven and finish baking until golden and melty.
Slice across the loaves to serve! 
For a little variety you can add or subtract the proteins/veggies like sausage and peppers,mushrooms and carmelized onions, lamb and mint, etc... Have fun with it!