Sentences with phrase «pickles on our burgers»

And, the sour taste of pickles on burgers stimulates our appetites.

Dick is the fastidious one, more concerned with speed, efficiency, the crispiness of the fries, and the correct number of pickles on each burger.

Not exact matches

(stole this trick from the joy of cooking cookbook) I also made the burger and sides that were in the article as well... the tomato compote, tarrago pickles and slaw were great on the burger.

SERVE burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger.

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

Put aside the usual pickle relish this August and instead try this healthy, tangy salsa made with corn, mango, lime and cilantro, which can be used on burgers, on tortilla chips, or as a side dish.

I made these pretty basic but you could definitely add in other things to customize them to your liking: chopped tomatoes, pickles, jalapenos, mushrooms, or whatever else you like to put on burgers.

Or for a more «authentic» burger experience, serve them on hamburger buns with your choice of toppings, extra dijon mustard, lettuce, tomato, onions, whatever tickles your pickle!

Now that the burgers are ready, you can serve them as you wish, in a bun or salad... or what I liked doing is creating a non-traditional recipe and I created Burger Stack — stacking the burgers on some grilled slices of eggplant with kale, pickled red pepper, vegan mayo, grain mustard and organic ketchup.

Its a double decker burger with 2 homemade vegan burgers with their own special sauce, lettuce, mayo, onions, pickles and vegan cheese served on an Organic Bun with a gluten free option of being served on a portobello mushroom.

This classic burger is served on a whole wheat bun with tomatoes and pickles.

My burger toppings included smoked gouda cheese, Alexia brand onion rings (ALWAYS a must on my burgers), pickles, and Alterna Sweets BBQ sauce.

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.

I'm also spilling the beans on our trip to Miami and spreading my love of burgers topped with roasted pork, pickled and caramelized onions and cheese... lots of melty cheese.

As long as burger lovers have a little bit of «luck» in their name, they are welcome to chow down on a Wayback Classic — two 100 - percent fresh, never frozen beef patties, two slices of American cheese, topped «Our Way» with ketchup, mustard, onions, pickles and lettuce — served on the house.

Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise, choice of aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made with grass - fed California beef, organic farm greens, fontina cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood smoked bacon, cheddar cheese, Lilt Burner mayo, lettuce, and tomato.

Discussion worthy menu additions include the Mesquite - Grilled Berkshire Pork Chop ($ 34), which provides a sumptuous BBQ flavor and is served with broccoli rabe and vinegar peppers or choose from one of the hand - crafted burgers and sandwiches with standouts including The Gold Rush Burger ($ 17) with Niman Ranch Beef, hobb's bacon, secret sauce, and aged cheddar, the Crispy Togarashi Chicken Sandwich ($ 25) with pickled daikon, carrot salad, and miso mayo or The Gyro ($ 17), with a braised lamb shoulder atop fermented slaw and za'atar yogurt served on grilled pita.

The plant - based burger will be topped with smoked cheddar cheese, pickles, onions and served on a signature bun

Beginning Saturday, July 1, Walk - On's is debuting the Red, White and Que Burger — a half - pound burger patty topped with barbecue pulled chicken, spicy coleslaw, pepper jack cheese and fried pickles on a toasted brioche buOn's is debuting the Red, White and Que Burger — a half - pound burger patty topped with barbecue pulled chicken, spicy coleslaw, pepper jack cheese and fried pickles on a toasted brioche buon a toasted brioche bun.

The main restaurant — a graphic, 60s - ish room with two - story windows just off the lobby — serves a pickled - vegetable «relish tray,» crab cakes with crab mayonnaise, and a rich dry - aged burger on a buttered potato bun.

seared burger topped with melted cheddar cheese, venison chili, red onions, pickled jalapeños, lime crema and Fritos served on a toasted brioche bun.

The Liquid Riot «Spore Uproar» blended burger features Hen of the Wood, Pink Oyster and Lion's Main mushrooms and beef on a buttered and grilled brioche bun, topped with VT Creamery fresh goat cheese, a green tomato and poblano relish, and Liquid Riot Bierschnaps mushroom pate, red - veined sorrel and pickled red onion.

Remove the burgers when ready and layer on the bottom bun: lettuce, tomato, burger, avocado, spicy tuna, pickled ginger slices, nori strips, and Sriracha sauce (optional).

Pickled cucumbers and gherkins are a great condiment for burgers, sausage rolls, and even on top of keto pizza.

This classic burger is served on a whole wheat bun with tomatoes and pickles.

Check out these delicious recipes that would be even better with some Quick Pickled Red Onions on top for inspiration - Salsa Verde Cauliflower and Lentil Tacos with Mango Pomegranate Salsa, Herbed Goat Cheese and Avocado Sandwich, and these Sesame Crusted Salmon Burgers.

served on our homemade focaccia pan-seared french horn mushrooms $ 11.95 with sun - dried tomatoes, arugula, artichoke aioli, mint & basil pesto pfc seitan medallion $ 14.95 with cashew cheese, arugula, tomatoes and pesto or substitute pfc unchicken cutlet for seitan vegan cheese burger $ 14.95 garden protein (soy & wheat) patty served on house made focaccia bread with daiya cheese, avocado, garden blend sprouts, jalapeno, lettuce, pickles & caramelized onions add fries $ 3

No matter what you're drinking, you'll find a perfect complement on the menu: Tangy fried pickles with beer ranch, hearty poutine with squeaky Ellsworth curds, a stroganoff burger with buttery grilled mushrooms and tangy sour cream and Swiss cheese, or maybe a half - pound Juicy Lucy burger with the perfect bite of blue cheese and sweet caramelized onions.

Of the six whacked - out burgers on offer, the highlight is an homage to the Vietnamese banh mi, blending beef, pork, shrimp, and pork pâté with pickled carrots and daikon.

Sandwiches like a pretzel burger with bleu cheese dressing, arugula and pickled onions will be offered after takeoff on late - night, non-p.s. transcon flights; flights between Hawaii and Los Angeles, San Francisco and Denver; and other late - night flights of at least five hours and 20 minutes.

On late - night flights between Hawaii and Los Angeles, San Francisco, and Denver, the carrier will offer items such as pretzel burger with bleu cheese dressing, arugula and pickled onions.

It is a soy burger patty served on bread and topped with the usual tomato, lettuce, pickle, onion, mustard, and ketchup, minus the cheese.

No pickles, ketchup or relish on this burger.