Sentences with phrase «burger bun so»

A burger bun so satisfying you won't ever go back to store bought!

Not exact matches

And recently, Burger King Japan has decided to do so by dying their burger buns various unappealing colors.

Fresh made buns make a grilled burger so much better!

So I remembered your recipe for burger buns and asked him if homemade burgers and fries would be okay as well and they are.

Really love this recipe, had a bbq last weekend and used the buns for the burgers and they went down a treat, so simple yet effective.

If I may, the easiest suggestion I have is to make the full recipe, but to freeze the leftovers so you always have a great bun ready for your next sandwich or burger!

Some in my family like bigger burgers — so keep in mind a 1/4 pound burger with all the fixings, including the bun, is 8 points, and a 1/3 pound burger is 10 pounds.

I used grass fed beef and next time I will skip a bun in favor of just using lettuce, so fresh and flavorful I found the bun to actually interfere with the burger.

Place the buns sprayed side down over hot coals ever so briefly, just enough to achieve a light toasting then paint the buns with the teriyaki wasabi aioli, dust the now teriyaki portobello burgers with chopped chives or scallions, and sprinkle with poppy seeds:

I am also a fan of these guys from the new book, so our burgers will have buns on the 4th.

I had planning on using two portobello mushrooms to create an actual bun but those mushrooms were so filling that I had to make it an open - face burger.

Ever have one of those times when a hamburger or veggie burger sounds so good (say, for example, right before watching a Super Bowl game), but you don't happen to have any buns on hand?

And, if you don't feel like having them on a bun, by all means top your veggie burger on a bed of fresh leafy greens with a squeeze of lemon, some avocado, salt and pepper — so good just like that!

These were so good I used them as small slider buns for burgers!

The burger looks so beuatiful and those buns look interesting, too.

Next time I'm definitely going to try and bake these with rims or in a burger buns dish to keep the diameter smaller but even so they came out great unmolded.

KAF, please now come up with a good GF hamburger bun mix so I can once again use my burger pan!

Base Ingredients lettuce wrap or whole wheat bun Toppings red onion, tomatoes, relish, ketchup, mustard (choose dressings with minimal processed ingredients) Pair with on the side salad, curly fries (as shown in photos), regular sweet potato fries Other Ideas these burgers are a great source of protein so they can replace chicken / tofu in a salad

I am so looking forward to these burgers tomorrow — these buns look heavenly!

Such an easy and simple recipe and the buns are so delicious, soft, chewy, and perfect for my veggie burgers.

I suggest serving them on a soft bun, so the burger isn't forced to squeeze out the sides.

If so, try making them a turkey burger with lettuce and tomato and sneak some peanut butter onto one of the buns.

The wine reduction and seasonings in the burger meat make it so tender and juicy and then pair that with the gooey pimento cheese oozing out of the middle and the chewy pretzel bun and ~ cue music ~ it's heaven on a bun!!

These were so sensational that we ate them sans buns and all the usual burger decorations.

If I remember correctly we also «spilt» too much chill into the mix, so really it was more super hot vegetarian chill in a bun than burger - uuuuummmm yummy.

So at the last minute I stuck my slider rolls into the freezer in exchange for some good old burger buns.

He's so into ghee that nearly everything he sears on his plancha is cooked in it: «from vegetables to burgers to burger buns to fish fillets.»

I've never liked the very white, very fluffy buns that most burger places tend to offer, as I think the bun should have structure and crunchiness, but not too much so that it doesn't take out the attention from the actual food, as I'm a fan of having a lot toppings (which you can see from the photos I guess).

I am SO grateful to finally eat a burger with an AWESOME tasting bun!

I have been trying burger buns the last two weeks but didn't have the «proper» rings so they weren't turning out great.

Whilst I LOVE a good burger, I also like them stacked high and dripping with saucy deliciousness, so at times it's nice to cut out the starchy buns and search for healthier alternatives.

Top and bottom buns are designed the way they are for a reason, though, and this plan only worked for so long before the entire thing fell apart in my hands and landed back in the tray as a burger no more:

Eventually, the bottom bun became useless and more in the way than anything, so it was cast aside and the burger flipped so that the large top bun was the new safety net.

Using zucchini as a bun is so creative and the burger itself is delicious!

I could go into a discussion of quality animal protein (meat, eggs and dairy from pasture living animals) vs. processed animal protein (fast food burgers with white buns and ketchup, mass produced chickens, low - fat sugared yoghurts) and so on, but this can not explain why animal protein across all the people surveyed would be allegedly harmful before the age of 65 and protective thereafter.

Is it really all just so that people don't feel guilty eating their meaty and processed bun of a burger or processed breaded and just dunked in unhealthy processed oil fried chicken?

In this recipe, avocados elevate the traditional black bean burger to a meal that's even more satisfying and nutritious, making it easy to shed the bread — so say «sayonara» to your sesame bun!

So finding a good gluten - free burger bun is tricky, but finally a couple weeks ago I got my hands on The One.

We're talking about the food equivalent of naturism; each slice of white bread has about 66 calories, so by stripping your sandwich of its bread, your burger of its bun, you're going to be cutting out quite a few calories.

I go on binges... That's the reason why I decided to cut out meat out and dairy because I've limited what I can have because when you're on the road and you're traveling, you grab buns and... burgers are everywhere... so now I've just narrowed the margin.»