Sentences with phrase «enough on this burger»

Not exact matches

The burger chain has been struggling to reverse falling sales not only in the U.S. but worldwide, and it seemed that only a serious rethink of the business would be enough to get things back on track.

Anyway, as soon as the sun shines, my thoughts turn to summer foods — picnics, salads, BBQs... and although I didn't actually cook these chickpea burgers on a BBQ, a big fat burger stuffed with salad and drenched in ketchup and mayonnaise is definitely enough to make me feel summery.

I had to design the formula to make much more than you will use on these 4 burgers because there needs to be enough volume for your food processor or blender to properly work its magic.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I make a batch ideally on the weekend and I have enough veggie burgers for 1 - 2 weeks depending on how many times «burgers» become my easy food.

(Note: certainly, you can serve this burger on a bun if you choose, but I prefer mine open - faced, as bread just provides too many calories and not enough nutrition in my diet of around 1,500 to 1,700 calories per day.

On a sunny day when it was still warm enough to eat outside, we made pub - style burgers with Field Roast's Fieldburger and Original Creamy Chao slices, complete with onions and mushrooms and some romaine lettuce.

I honestly hate tomatoes on anything but burgers and sandwiches but in this recipe I could not get enough tomatoes in my bowl!

Three wasn't really enough for the jalapeno poppers I was dreaming up so I decided on these burgers instead — and they didn't disappoint.

On the lighter side, but still hearty enough to stand up to such impressive Cabernet Sauvignon flavors, compliment the wine with Portabella mushroom truffle risotto, charred Gruyere bison burger or wild mushroom stroganoff.

Tip: If your sauce doesn't thicken enough to use on a burger, combine some of the sauce and 1 tbsp (15 mL) cornstarch in a little bowl, stir until smooth, and then add to pan with remaining sauce, stirring well to combine.

We can't stress it enough: Once you place your burgers on a medium - hot grill, do not press or squish them down with a spatula.

Guests are invited to strap on their proton packs and zip on over to their local Wayback Burgers restaurant to enjoy supernatural specials good enough to scare away any ghosts, including the new Ghostbustin» Burger — two all - beef patties layered with pepper jack cheese and topped with a spicy ghost pepper sauce — and side of Mac & Cheese Bites with Ghost Pepper Sauce.

I decided there aren't nearly enough veggie burgers on this site, and Scott agreed (my previous recipe from years ago is his favorite).

They are firm like real burgers, but soft enough on the inside and packed with flavours of all the seasonings and the sun - dried tomatoes.

And sure enough, at 11:30 a.m. on a Friday, just as we finished photographing our beautiful burger and were about to dig in, two more went by.

The outside of this burger was seasoned enough and grilled so that it had that burger - on - a-grill taste I love, but there was far more beef on the inside that was not seasoned well, and did not have the luxury of touching the grill.

We were also lucky enough to be there on a Monday, which is $ 5 build - your - own burger day.

Heat the remaining coconut oil on med heat and add 3 - 4 burgers at a time (depending how big your pan is, make sure you leave enough room to flip them).

«It's not enough to have one or two patties on a burger, or one or two slices of cheese; now we're seeing seven patties and seven slices of cheese on a burger,» said Einstein.

Tattinger at my place, pink bubbles at Orbit, birthday cake and burgers on the day, a family celebration on Friday at my sister's with Verve in the spa, lots of lovely gifts... I was also lucky enough to score two sweet shout - outs for HouseGoesHome this -LSB-...]