Thursday, July 19, 2012

The Breezeway Burger

 It didn't survive long after this photo was taken...

So you may notice that this is meat. Anyone who knows Lindsay knows that Lindsay doesn't eat meat. That means today's post is brought to you by Mr. WSBF. So sit back, put on your burger bib and get ready to get a bit messy.

First ,you may ask yourself, "What the heck is a breezeway?" To answer that question I'd have to go all the way back to when I was 15. I was a sophomore in high school at St Joseph Notre Dame in beautiful (?) Alameda California. The Breezeway was a pretty straightforward place, it was a hallway/alley that led to the school's back entrance. There wasn't much to it, but with the right people there it became one of my favorite places.

This burger is so named for those same qualities. There really isn't a lot to it, but with the right mixture of ingredients and proper cooking it becomes a melt in your mouth exercise in deliciousness.

Mmm Fixins
Ground beef (Though any ground meat should go well with the other flavors.)
Worcestershire sauce (Wurst-ter-sure)
Spicy mustard w/ horseradish 
Salt / Pepper
Goat Cheese Crumbles

There's a lot more cheese in there than this shows.

Step 1: Take that handful of beef and put your goat cheese crumbles in it. I used a fair amount but you don't want to overdo it. The cheese isn't great at helping the burger hold its shape while cooking. That being said, don't skimp either or the other flavors will overpower it completely. It's a delicate balance so go with your gut on this one.

Step 2: Once you've got a healthy amount of cheese in there it's time to make your burger shape. I use my hands for this but I know some people that use rolling pins. I think to get that perfect burger shape you've really got to feel it on your palms. Check for weird pockets where there's too much cheese or the meat isn't holding together. Ball it back up and re-squish it if you must.

Step 3: Time to sauce it! You want a good dose of Worcestershire on there. Once you've seasoned it with a bit of salt and pepper stick it in the fridge for about 15-20 minutes. This gives the sauce time to really soak into the burger.

Step 4: Grab yourself a non stick pan (or grease a sticky one) and start cooking! Set your burner to medium (5 or 6 on a 1 to 10 dial) and let the pan heat up for a couple of minutes. When cooking any kind of meat a consistent temperature is important so you don't over/under cook it. You don't want the temperature changing much while it's cooking. I like to let it cook for 7-8 minutes. Cook on one side for a minute, then flip. Repeat the process until your burger is a deep brown and it's starting to leak juices from the top side. In the last 2 minutes or so I like to quick chop my toppings and toast the bun.

Ta da!

Step 5: Assemble and enjoy!

Total Cost ~ $8
Cook time with prep ~ 18 minutes.

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