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Old 11-17-2011, 10:18 AM
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Default Brainstorming an idea, need ideas. lol

Expanding on my short rib burgers: http://netcookingtalk.com/forums/sho...t=short+burger

I made a pot roast last weekend. I guess a "pot roast", it was a huge piece of chuck that I braised in my dutch oven with veg, red wine and beef stock for about 3 hours.

Anyway, I thought it would be awesome to add that meat to hamburger patties. I'd make them similar to the short rib burgers, only I can't decide on cheese or toppings. and I was thinking about turning the brasing liquid into a sauce for it. And ideas?
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Old 11-17-2011, 10:35 AM
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Default Re: Brainstorming an idea, need ideas. lol

My first thought would be a fontina and some caramelized onions.
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Old 11-17-2011, 10:47 AM
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Default Re: Brainstorming an idea, need ideas. lol

Nice! I get a burger at Buffalo Wild Wings, Taco Burger or something. It comes with tortilla chips on it, not too many, but enough to add a crunch factor. I was thinking adding something like that too in place of lettuce. Or maybe make a few different ones.
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Old 11-17-2011, 02:16 PM
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Default Re: Brainstorming an idea, need ideas. lol

Pate and mushroom duxelles and make it a Beef Wellington Burger!

Provolone, prociutto and pepperocinis for an Italian Burger

Lee
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Old 11-17-2011, 02:51 PM
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Default Re: Brainstorming an idea, need ideas. lol

Make a gravy out of the sauce, pour over burger, place 1 egg sunny side up on top, with scoop of sticky rice, and a scoop of macaroni salad...loco moco plate lunch bruddah!!!
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Old 11-17-2011, 02:58 PM
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Default Re: Brainstorming an idea, need ideas. lol

Quote:
Originally Posted by High Cheese View Post
Expanding on my short rib burgers: http://netcookingtalk.com/forums/sho...t=short+burger

I made a pot roast last weekend. I guess a "pot roast", it was a huge piece of chuck that I braised in my dutch oven with veg, red wine and beef stock for about 3 hours.

Anyway, I thought it would be awesome to add that meat to hamburger patties. I'd make them similar to the short rib burgers, only I can't decide on cheese or toppings. and I was thinking about turning the brasing liquid into a sauce for it. And ideas?
I'd turn it into a "French Dip" burger with provolone & onion rolls. Use the braising liquid as the "dip." Serve Giadiniera on the side.
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