Not exact matches
Serve over toasted
buns, I like Broiche Buns and Pepper Jack Che
buns, I
like Broiche
Buns and Pepper Jack Che
Buns and Pepper Jack
Cheese.
And when I'm done the warm, toasty
buns with all that glorious reverse seared pork tenderloin, grilled pineapple, melty
cheese and crispy bacon stuffed in the middle, will feel
like comfort food with that Caribbean feel.
Serving suggestion: Serve with tartar sauce for dipping or serve on
buns with
cheese on top,
like a burger.
Today we are doing veggie burgers that taste
like a slice of pepperoni pizza, topped with oooey gooey mozzarella
cheese sauce all sandwiched between two golden brown, butter toasted
buns.
Lean ground sirloin (I
like the sirloin I get at superstore) * Lightly toasted gluten free hamburger
buns (in Calgary I use GF Patisserie, in Toronto Aidens bakery has a great gluten free hamburger
bun) Large heirloom or steak tomato Fresh mozzarella (Superstore, Sobeys carries fresh mozzarella or use your local
cheese shop) Chimichurri sauce
This year, Aurelio's sausage was sold at the Joliet, Ill., Slammers and Whiting, Ind., Oilmen minor league baseball parks on
buns with toppings
like hot jardinière or tomato sauce and mozzarella
cheese.
In addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up)
like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream
cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam
Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam
bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potato.
Note: when the
cheese buns were first baked, the inside was very moist, but after a few hours of sitting on a plate uncovered, the texture was slightly drier, and I
liked it better.
1 Tablespoon Olive Oil 1 Pound Boneless, Skinless Chicken Thighs Cut Into 1 1/2 Inch Pieces 1 Pound Boneless, Skinless Chicken Breasts Cut Into 1 1/2 Inch Pieces 1 Medium Onion, Peeled & Diced 1 Sweet Red Bell Pepper, Seeded & Diced 3 Cloves Garlic, Peeled & Minced 1 (14 Ounce) Cans Chopped Tomatoes 1/3 Cup Spicy Wing Sauce (
Like Frank's) 2 Tablespoons Worcestershire Sauce 2 Tablespoons Mustard 1 Tablespoon Dark Brown Sugar Salt & Pepper 6 Whole Wheat Hamburger
Buns Sauce: 1/2 Cup Fat Free Greek Yogurt 1/2 Cup Light Olive Oil Mayonnaise 1/3 Cup Blue
Cheese Crumbles Salt & Pepper
Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you
like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat
buns • Serve with carrot - celery slaw and yogurt - blue
cheese sauce (recipe to follow) Directions 1.
Beef burgers, house burgers and «Wahlfaves» include Donnie's choice, the BBQ Bacon Burger, available as a turkey or beef burger and described as a «spiced - up weekend barbecue on a
bun,» topped with white cheddar
cheese, bacon, avocado, fresh jalapeños and barbecue sauce; Mark's choice, the Thanksgiving Day, «
like Thanksgiving leftovers on a
bun,» made with fresh ground seasoned turkey, stuffing, Paul's orange - cranberry sauce, roasted butternut squash and mayo; and Paul's choice, Wahlburger's signature burger.
And HISD will tell you that what looks
like fast food really isn't — the pizza has low fat
cheese or the hamburger
bun may be made from whole wheat flour.
Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you
like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat
buns • Serve with carrot - celery slaw and yogurt - blue
cheese sauce (recipe to follow) Directions 1.
The next day, we drove over to Surf Spot, where chef - owner Derek Burns was hosting a series of bands on an outdoor stage and serving up an imaginative array of dishes, including pizzas, small plates
like Ahi Poke with macadamia nuts, avocado, ponzu, srirach aioli and taro chips, plus entrees
like Bouillabaisse, Rigatoni Bolognese and the Surf Spot Burger with onion marmalade, Humboldt Fog goat
cheese and garlic aioli on a grilled brioche
bun.