Big Bad Wolf Burger

About

Sometimes a man needs to be a man, and that’s when he makes “The Big Bad Wolf Burger“. Oh yeah, 1/2 pound of patty with basil, cilantro, oven roasted garlic and blue cheese chunks. What a great 4th of July celebration that was. Inspired by the moment, I topped it off with crispy hash browns and a jackfruit/avocado rough guacamole. I can’t even begin to tell you how good this burger is, but this is so far the best burger I’ve had in my life. The jackfruit guacamole sweetness perfectly blends with the spicy mayo, the juicy patty, and the crunchy hash browns. These are the times when I think back to all the missed opportunities of my childhood to celebrate with awesome burgers, the food of men.

More photo's here:
http://www.amazingsandwiches.com/2010/07/11/the-big-bad-wolf-burger/


Burger Recipe (1 burger)

Spicy Mayo

2 tsp mayo
2 cloves roasted garlic
1 tsp dijon  mustard
1/4 tsp smoked paprika
1/2 tsp black caraway seeds
1/2 tsp chili sauce
Start by mushing the garlic, then mix in the rest of the ingredients. Place in refrigerator until you are ready to assemble the wolf.

Jackfruit Guacamole

2 pieces of jackfruit (about 1 oz). You can substitute with mango.
1/2 avocado
2 tbs lime juice
Chop the avocado about 1/5 inch pieces. Dice the jackfruit to pieces of the same size. Carefully turn the avocado and jackfruit pieces together, making sure they don’t get mushy. Add the lime juice and turn again. Place in refrigerator until you’re ready to assemble the wolf.

Hash brown patty

By all means feel free to use your own favorite recipe for hash-browns. Here is what we did:

2 medium sized potatoes
2 tbs olive oil
Peel and shred the potatoes into fine strings. Squeeze them dry in a paper towel, as best you can.  Heat the olive oil in a frying pan on above medium heat. Spread the potatoes in an even layer about 1/2 inch think, and try to form a patty. Squeeze it down while frying. We’re going for a cohesive chunk of hash-browns, crunchy and about the size of the burger itself. When it’s nice and brown on one side, turn it over carefully and do the same on the other side. Remove and place on paper towel to remove excess oil.

Burger Patty

1/2 pound ground beef
6 basil leaves, chopped
3 tbs cilantro finely chopped
5 roasted garlic cloves
1 tsp smoked paprika
1 tsp salt
3 tbs blue cheese in chunks
2 slices of cheddar cheese
1 ciabatta roll
Mash the roasted garlic to a pulp, and chop the greens. Except for the cheese, mix all the ingredients thoroughly together. Then carefully add the chunks of blue cheese and be careful not to break them up as you ‘turn them’ into the patty. Try and keep them in the middle, and cover any that might be near the outside of the patty. Turn on your BBQ on high heat, and when it’s nice and hot, place the patty on the grill and immediately turn it down to above medium heat. Grill the patty on both sides until there are grill marks, and it’s cooked throughout. Cut the ciabatta roll in half, and grill it for the last 5 minutes on the BBQ on both sides. Add the cheddar cheese on top of the patty during the last 2 minutes of cooking so it can melt.

Burger Assembly

1 beef tomato (we need 2 large slices)
4 basil leaves
Burger Patty (Above)
Ciabatta roll (prepared with patty)
Jackfruit guacamole (Above)
Spicy Mayo (above)
Hash brown patty (above)
To assemble, start with the bottom part of the ciabatta roll, and add the ingredients in this order: Ciabatta roll, half of the spicy mayo, burger patty with cheese, 4 basil leaves, 2 slices of beefsteak tomatoes, hash-brown patty, jackfruit guacamole, spicy mayo on inside of top of ciabatta roll, top of ciabatta roll. Should look like the photos.

To eat, expand your mouth to the extreme, and pray that “The Big Bad Wolf Burger” doesn’t eat you first.