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Italian Hamburger slices - lots of pics!

mad max beyond eggdomemad max beyond eggdome Posts: 8,133
edited 8:42PM in EggHead Forum
well, made those italian hamburgers i saw made on emeril the other night, and everyone absolutely loved them!!! . . .you can find the detailed recipe over at foodtv.com under "emeril live" look for the "super bowl contest" menus .. ..only deviations i made were that i substituted shallots for garlic (wife is allergic to garlic) and i used a mild italian sausage instead of hot. ... spawn and wife said they really liked them, but next time i should use a tad more salt, and go ahead and try the hotter sausage ...[p]so here goes ...[p]first - here's all the ingredients (also i didn't have italian seasoning, but i used a little herbs de provence- very similar) ..[p]IMG_0746.jpg[p]all mixed up real good
IMG_0749.jpg[p]make your burger fit your bread!!
IMG_0751.jpg[p]split in half for easeir handling and onto the egg - egg at 400 degrees direct, with raised grid (thanks sandbagger) and big chunk of pecan wood)
IMG_0754.jpg[p]while the burgers get started, i'm sauteing onion and shallots in olive oil to brush on the bread (nice crusty loaf)
IMG_0748.jpg[p]burgers flipped, and toasting the bread nicely coated with the olive oil/onion/shallot mix[p]IMG_0758.jpg[p]while all thats going on outside, i'm sauteing up some onions and portobellos (DOH, didn't start the second egg quick enough to do these outside too. . .oh well, they were still good)
IMG_0761.jpg[p]EGG CAM!!
IMG_0757.jpg[p]getting close. . .added some slices of provolone
IMG_0763.jpg[p]good "melt factor"
IMG_0764.jpg[p]serving them up ... layered with the sauted onion and portobellos
IMG_0766.jpg[p]sydney wanted onions only, sam wanted his plain
IMG_0767.jpg[p]top on, ready to slice!!
IMG_0768.jpg[p]ANOTHER CLOSE-UP!!!
IMG_0769.jpg[p]this was good. .. gonna definitely do it again. . .
IMG_0772.jpg[p]btw, for those of you too lazy to look it up yourself, here's the link to the recipe ...[p]next up ...mandarin wings for the super bowl .. .!!

[ul][li]http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35711,00.html[/ul]

Comments

  • AZRPAZRP Posts: 10,116
    mad max beyond eggdome,
    I'm just getting ready to mix the meat for mine, yours looks fantastic! Do you toast both sides of the bread? -RP

  • BENTEBENTE Posts: 8,337
    mad max beyond eggdome,
    well i got something to cook for next weekend.
    thanks
    tb

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • dhuffjrdhuffjr Posts: 3,182
    mad max beyond eggdome,
    How pronounced is the flavor of the anchovies? I'm not a fan....okay I'll admit it I've never had them other than in A1 sauce and wooschestesire (slaughter me sauce whether spelling or pronouncing I say) sauce.

  • mad max beyond eggdome,
    outstanding max!
    <img src=http://my.erinet.com/~pnsonr/appause.gif>;

  • AZRP,
    yep, toast em on both sides. .. you want it nice and crusty. ..they were YUMMY!!

  • dhuffjr,
    if you have them really chopped up finely, you really don't taste them. ..adds a nice salty flavor. ..i would say they are optional. .use them as much or as little as you'd like. ..

  • stikestike Posts: 15,597
    mad max beyond eggdome,
    that's fantastic, max.
    wow

    ed egli avea del cul fatto trombetta -Dante
  • dhuffjr,
    Anchovies don't really add fish flavor. They are like salt or MSG. They seem to enhance/bring out the flavor already in the food. They actually are great on pizza![p]TNW

    The Naked Whiz
  • FatDogFatDog Posts: 164
    mad max beyond eggdome,
    I've been egging for about 3 years now and have made some darn good food but that is the best loooking thing I've ever seen posted on this site. Thanks for settling my mind about what I'm having for supper tomorrow night.

  • AZRPAZRP Posts: 10,116
    mad max beyond eggdome,
    Since its just me and Kim, I only made half the recipe but I used the whole tin of anchovies. Wonder if she will notice. How was the mint? -RP

  • AZRP,
    except for sydney getting a fairly big piece of mint in one of her bites, can't say that anybody noticed the mint, good or bad. ..not sure what it adds, but i'm guessing, if i had used hot sausage, it might have helped to mellow that out a little ...[p]btw. . .the full recipe made for four huge burgers for the four of us ... couldn't finish it all ... leftovers for later tonight . .. ;-)

  • FatDog,
    thanks for the nice words ... can't say its the best thing i've ever made, but they were good, and when the whole gang says "you can do these again" i know i've got a winner :-)

  • mad max beyond eggdome,[p] I know you would make Emeril proud!!! His could not have looked better than egged Italian Hamburgers.
  • AlaskanCAlaskanC Posts: 1,346
    Yum!!! Those look so good!![p]Did you end up using the mint?
  • AlaskanC,
    yea, they was good. .. and yes, i did use about 2 tablespoons of finely chopped fresh mint . . .not sure what it did for things ...like i said below, maybe if i had used the hot italian sausage instead of the mild, it might have helped mellow things out. ..[p]soooo, when will the small arrive??

  • mad max beyond eggdome, fabulous looking. No doubt the ribs and brats I doing can't compare.....and honestly, I wanted a burger for lunch but held off because of dinner. [p]Glad you like the rig. tom

  • Sandbagger,
    i LOVE it for those high direct cooks. ..probably havn't really explored its possibilities for racking and stacking like i should, but it sure is perfect for this sort of thing ...[p]and i'm sure your ribs and brats are gonna be eggscellent tonight as well. ...

  • AlaskanCAlaskanC Posts: 1,346
    Max - if all goes well, it will be here on Tuesday or Wednesday!
    I can't wait!

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