Chow Down Triple Cheese Burger

How often do you think about burgers? Well, we must admit that we often talk about how we want to make our burgers, but we don’t make them as much as we want to 😉

When that is said, we rarely the make the same version twice in a row – not because it isn’t delicious, but because the to-do-burger-list is large! This time, we made believe that we have overcome our own burger expectations – this triple cheese burger is without doubt a favorite!

Try it, and hopefully you’ll love it as much as we do 🙂

Ingredients (4 burgers)

2 1/2 pound beef, minced

Salt

Pepper

12 slices cheddar cheese

3 onions

4 pickles

2 jalapeños

Mayo

Ketchup

Yellow mustard

4 burger buns

Cut the minced beef into 12 equally sized pieces and knead gently to combine. Form each piece into hamburger patties. Season with salt and pepper on both sides and set a side while preparing the rest.

Chop the onions finely and slice the jalapeños and pickles.

Grill the patties on a pan 2-3 minutes on each side. Place the already grilled patties on an ovenproof plate and keep warm in the oven (no more than 210F), while grilling the remaining patties. Divide the copped onions on top of all the grilled patties, followed by jalapeños and a slice of cheddar cheese. Put the onion and cheese covered patties back in the oven until the cheese is melted.

While grilling the patties, you have time to warm the burger buns (I will give you the recipe for these easy buns next week).

When all patties are grilled and the buns are warm, you are ready to assemble your triple cheese burger 🙂

Slice the buns and spread out some mayo on both the bottom and top. Place three patties on top of each other on the bottom bun, followed by the sliced pickles. Add the wanted amount of ketchup and yellow mustard and finish with the top bun.

Serve with large cold beer (and lots of napkins) 🙂

IMG_6273

Bon Appétit!

Ingredients (4 burgers)

1150 g beef, minced

Salt

Pepper

12 slices cheddar cheese

3 onions

4 pickles

2 jalapeños

Mayo

Ketchup

Yellow mustard

4 burger buns

Boeuf Bourguignon with Mashed Potatoes

Boeuf Bourguignon is a traditional French recipe that originates from the Burgundy region. It is quite time consuming as the meat needs to prepared the day before, but we promise that it is all worth it 🙂

Normally we would make this dish in the late autumn or winter, as it is perfect for cold and dark evenings with a candle or two on the table (how romantic). But unfortunately we are having a very cold spring this year (we are still having freezing weather :-(), and decided to get warm and cozy while eating this fabulous dish. Actually we also made it to celebrate, that  I (Ann) have got my first scientific article accepted in an international journal – hooray for that 😀

Well, we hope that you will take time to make this fabulous dish, as it deserves to be made – and because you deserve to taste a great traditional French dish.

Ingredients (6 servings)

3 pounds stewing beef

20 slices bacon

1 bottle red wine

2 cups beef stock

1/5 cup cognac

5 large carrots, peeled

1/2 celeriac, peeled

6 banana shallots

2-3 tbsp. flour

1 bundle thyme

1 bundle parsley

4 bay leaves

1 leek top

30-40 mushrooms

Salt

Pepper

3-4 pounds potatoes

2 tbsp. butter

1/2 cup milk

Salt

Pepper

Clean the meat from fat and cut it into 2 x 2 inch cubes and marinate it in the red wine over night. When marinated, separate the the meat from the wine, but don’t throw out the wine. Dry the meat with some paper towel.

Cut shallots, carrots and celeriac into equally sized pieces. Clean the leek top carefully and tie it together with the parsley, thyme and bay leaves. The herbs are tied together, so they are easy to remove before serving.

Cut the bacon slices into pieces and fry it in a large thick bottomed pot. Remove the fried bacon but leave the melted fat in the pot. Brown the meat in the fat and remove it like you did with the bacon and sauté the onions and 2/3 of the carrot and celeriac cubes. When sautéed add the browned meat and the bacon and stir to combine before adding the cognac. Cook until the cognac is almost evaporated. Then sprinkle the flour on top of the dish and stir again to combine.

Add the beef stock, red wine and the herb bouquet and bring to a boil. Skim the scum off if necessary. Put a lid on the pot and let cook for 4-5 hours. If you use a cast iron pot, you can  put it in the oven at 270F instead.

While the meat and vegetables are cooking, you can prepare the rest. Peel the potatoes and cut them into cubes and place them in a pot. Cover with cold water.

Clean the mushrooms and cut them into half or quarter, depending on their size. Set both the potatoes and mushrooms a side until 30 minutes before the meat is finished.

Half an hour before you plan to serve this delicious dinner, you can begin to cook the potatoes. Let cook for approximately 20-25 minutes. Pour the water from the cooked potatoes and add butter and milk. Mash the potatoes gently and season with salt and pepper.

Add the remaining 1/3 carrots and celeriac to the stew approximately 10 minutes before serving and stir to combine.

While the potatoes cook you can roast the mushrooms on a hot pan. When roasted, add to the stew and stir to combine. Remove the herb bouquet and season the stew with salt and pepper and serve with the mashed potatoes.

Serve with a good red wine 🙂

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Bon Appétit!

Ingredients (6 servings)

1350 stewing beef

20 slices bacon

1 bottle red wine

5 dl beef stock

0.5 dl cognac

5 large carrots, peeled

0.5 celeriac, peeled

6 banana shallots

2-3 tbsp. flour

1 bundle thyme

1 bundle parsley

4 bay leaves

1 leek top

30-40 mushrooms

Salt

Pepper

1400-1800 g potatoes

2 tbsp. butter

1.25 dl milk

Salt

Pepper