MEXI-MAC BURGERS AND WAFFLE FRIES WITH TACO SAUCE
I call my version of a Big Mac a "Big S'mack." This is my "Spicy Mexi-Mac." The patties are half beef, half chorizo. It's burger and fries with a south of the border twist. The secret to this flavorful burger is the mix of chorizo and ground beef, and just a few spices turn these frozen waffle fries into a zesty, spiced side.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Preheat oven to 450 degrees F with rack above center.
- Gather your ingredients.
- For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices.
- For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce.
- For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat.
- Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil.
- Chop the remaining onion and chop some lettuce, about 2 cups.
- Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes.
- To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions.
- Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer.
A BURGER FOR RACHAEL
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Heat oven to 500 degrees F.
- Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes. Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center - burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side.
- While burgers cook, sliced cheese and tomatoes, onions and basil and reserve.
- In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms.
- Melt cheese on burgers.
- Toast buns.
- Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries.
RAY WITH BUTTERY PARSLEY & CAPERS
This classic way of treating meaty white fish, sometimes called meunière, is so simple - everything's cooked in one pan
Provided by Barney Desmazery
Categories Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Tip the flour onto a large plate or dish and season with salt and pepper. Dredge the fish in the flour until completely coated. Place a large frying pan over a high heat and add half the butter. When the butter is sizzling, lay the fish into the pan and cook for 4-5 mins on each side until golden, then transfer the fish to two plates and keep warm.
- Working quickly, place the pan back on the heat with the remaining butter. When it's starting to foam and turn light brown, throw in the capers, then the parsley and sizzle for a moment. Squeeze in the lemon half and simmer everything for a moment longer. Season the buttery sauce in the pan with a touch of salt and pepper, then spoon half over each portion of fish. Serve with mashed potatoes and steamed spinach, and lemon wedges for squeezing over.
Nutrition Facts : Calories 415 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.83 milligram of sodium
WAFFLE BURGER
I was bored one day and decided to try making a sweeter burger, so I instantaneously thought of waffles and syrup, then went from there to create this wonderful delight. Though not as sweet as originally intended it's still a wonderful addition to my cookbook.
Provided by fc123
Categories One Dish Meal
Time 6m
Yield 1 Gourmet Burger, 1 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the burger in preffered manner.
- Melt cheese on burger, or place it on after the burger is done.
- When burger is nearing completion, toast your waffles, so both will finish at about the same time.
- Pour half of the desired maple syrup measurement ontop of the bottom waffle.
- Place lettuce on bottom waffle.
- Place patty ontop.
- Place the pepperoni slices evenly above the burger.
- Pour the other half of the maple syrup ontop.
- Top it off with the second waffle.
- Enjoy.
Nutrition Facts : Calories 873.9, Fat 51.3, SaturatedFat 17.2, Cholesterol 204.2, Sodium 1154.5, Carbohydrate 64.9, Fiber 0.1, Sugar 12, Protein 36.7
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