Sentences with phrase «of your toasted buns»

To assemble, spread a little mayo on each side of your toasted buns.

Not exact matches

As part of the overhaul, McDonald's has said it would toast its buns longer, change how it sears and grills its beef, and increase the Quarter Pounder patty size.

McDonald's (MCD) is having a devil of time breaking a three - year funk, but the struggling restaurant chain thinks that tactics like toasting buns longer and changing how it sears its burgers could very well be the moves that put the iconic burger chain back on the path to growth.

What is it: It consists of a 100 % pure beef patty, Farmer Brown egg, Wattie's Beetroot, tomato, lettuce, Mainland cheese, onions, tomato sauce, and mustard on a toasted bun.

The complication that arises from any toasting of buns, of course, is that it increases the risk of burning them, even if the equipment is set on a timer.

Reading posts such as this from CW is what really toasts my buns, to be polite, about Calvinism or any form of determinism.

so good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! we used toasted hamburger bun instead of bread crumbs and chopped the onion in the food processor.

The caramel will sink into the cracks and crevices of the French toast to give it a fantastic, gooey texture, much like a sticky bun.

Toast the buns, and spread both of the cut sides with aioli.

Great idea using a toasted bagel in lieu of a bun!

Serve with toasted bread or buns of your choice!

Toast the buns right on the grill during the last few minutes of cooking.

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BBQ Beef Brisket Sandwiches are full of melt in your mouth flavor, a little sweet, a little heat and sandwiched between a hearty bun that has been toasted with butter, garlic, and parmesan cheese!

1.5 cups of organic low - sodium vegetable or chicken broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of garlic, minced salt & pepper olive oil * toasted whole grain buns or bread for serving

Step 6: Meantime, toast or broil the cut sides of the buns.

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.

Whether it's the Guacamole Grilled Cheese or the Peanut Butter & Jelly French Toast Sandwich, these sandwich recipes are loads of fun on a bun!

Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Add bacon slices and a handful of onion strings, then top with the remaining bun halves, toasted side down.

To assemble: place a grilled burger on a toasted bun and top with chunks of blue cheese and spoon over hot sauce as desired.

a little vegetable oil or cooking spray, to prepare the grill pan 8 slice of your favorite burger cheese (optional) 8 Tbsp relish 8 sweet sandwich pickles 4 oz baby lettuce 4 oz alfalfa sprouts 1 avocado, cut into slices (optional) 8 whole wheat poppy seed buns, toasted

Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste

7) to assemble the burgers, toast your buns, spread a layer of mustard sauce, top with patty, then layer with sliced avocado and radicchio slaw.

On top of a nice, lightly toasted crusty bun or baguette..

Serve regular burgers on toasted buns with baby kale, sriracha mayo and fresh rosemary sprigs or serve small burgers on 2 to 3 baby kale leaves topped with dollops of sriracha mayo and sprigs of rosemary.

This sandwich has seven ounces of medium - rare Ohio grass - fed beef topped with crispy shallots and brie cheese on a toasted brioche bun, with lettuce, tomato, onion and a bacon - date aioli on the side.

It did help to toast the bun and the crunch of the coleslaw was good, but then you bite into that tofu... Maybe it was just the contrasting textures that didn't work quite as well as I had hoped.

Transfer cooked burgers to a plate, and then place burger buns face down on skillet to toast the inside of the buns a bit, about 1minute.

There is nothing like the flavor of beef cooked over an open fire, or in my case, glowing coals, on a toasted bun with all the fixings.

It's the sort of butter you want to eat on your toast or saffron buns and although I used half of it in my brownies, I sort of felt it was a bit of a waste of good butter.

(toast your buns on the higher rack of your grill at this time if you prefer crunchy bites like I do!)

I even experimented with cutting it into 4 and frying it a bit for a crisp texture on the outside - that is a prelude to using it for my next experiment - cinnamon bun french toast - one of my fave breakfasts.

I am going to make a fresh batch of my Gluten - free Buckwheat Hot Cross Buns and serve them toasted with salted organic butter and honey, and I've also got some fructose - free raw chocolate (these raw chocolate eggs and this «white chocolate» version) waiting in the freezer.

Spread the butter mixture on top of the bun, dip the bun in the panko and toast on the griddle until toasted and warm.

Serve sliders on toasted buns with blue cheese dressing, slices of cheddar cheese, lettuce, and sliced green onions.

Meanwhile, split the hamburger buns, brush with the remaining tablespoon of clarified soy margarine (or butter), and toast in a skillet, cut side down until golden brown.

Finish with top half of toasted, dressed hamburger bun.

Ingredients For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt For the smashed avocado: 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and sliced Juice of 1/2 lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly ground black pepper For serving: toasted brioche buns, pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.

A Not Dog in a toasted bun topped with marinara sauce, a sprinkle of grated cheese / vegan cheese and finished with fresh basil... a simple, delicious Italian - inspired dog!

Grill the brioche buns for a minute on the inside of each piece on the heated grill to lightly toast them before assembly.

Our menu has included items such as locally sourced Niman Ranch flank steak with asparagus and fingerling potatoes and touches of ricotta and fried bone marrow paired with a glass of the Ruth Lewandowski 2012 Boaz (produced by Pago's own sommelier, Evan Lewandowski), or carrots presented five different ways as a tasting appetizer with a glass of the 2010 L'Hereu Cava, or the famous «Pago Burger» — a mix of ground chuck, short rib and brisket in the succulent burger patty, topped high with artisanal bacon, Gruyere cheese, roasted mushrooms, pickled red onion and kale, on a toasted brioche bun slathered with black garlic aioli and Dijon vinaigrette — which has been written about at length in the local and national press.

If you prefer your slider buns toasted, brush the inside of each half with olive oil and grill briefly.

Load one of these up between a toasted bun with some fixings and you have one heck of a fall veggie burger.

To assemble: split Thai BBQ Beer Cabbage between 6 bottom buns, top with grilled bell pepper, daikon slaw, a heft drizzle of Spicy Aioli, some toasted sesame seeds and finish with top bun.

(I stop short of saying «substitutes» because I'm not looking for a red - meat - flavored alternative, but rather something patty - like that can sit on a toasted bun and accommodate toppings — burgers are must - haves at Casa SoupAddict, beefed or not).

1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling

Slather on the spicy gochujang sauce on the bottom side of your toasted brioche bun, and mayonnaise on the other bun.

All the flavors of a traditional Caesar Salad, stacked high on a toasted bun.

BURGERS: 2 1/2 cups canned garbanzo beans, drained and rinsed 4 large eggs 1/2 teaspoon sea salt 1/3 cup chopped fresh cilantro 1 small onion, chopped zest of one lemon 3/4 cup frozen peas 1 cup toasted whole - grain bread crumbs cooking spray or olive oil burger buns desired toppings (sprouts, grilled vegetables, tomato, etc..)