Nani Burger Recipes

Steps:

• Peel the carrots, grate them coarsely and set them aside.
• Peel and roughly chop the garlic.
• Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
• Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2-3 minutes on each side, until golden, then drain on kitchen paper.
• Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
• Serve with slices of tomato and red onions and mayonnaise.

Steps:

• Mix together your sweet onion, dill pickle, mayonnaise and finely chopped lettuce and set aside (In Amy's words, "you want the ingredients to marry").
• Fry your eggs until no longer runny and set aside. (Very Important Ingredient) You do want the whole Floozie Experience don't you?.
• Mix together your ground beef, cajun seasoning and pepper, forming into 8 burgers.
• Fry your burgers until they are no longer pink inside. Set aside and place a slice of tomato on top.
• Saute your mushrooms in butter and portion out onto your burgers and immediately top with cheese and your Fried Egg.
• Top with the slaw toppings (*in memory of Amy*) then declare yourself a Floozie - Remember, this is a topless...ummm...open faced burger. I ask you -- would a Floozie want it any other way?.
• We can't help it if you want your extra bun on top, but take it from us, its a whole lot more fun without.

Steps:

• Cut meat into 1-inch chunks or strips. Sprinkle with salt, tossing to coat well, and refrigerate, covered, for about 8 hours or up to 24 hours.
• Assemble your meat grinder, using the grinder plate with 3/16-inch holes. Chill the grinder in a bowl of ice water for 30 minutes or refrigerate for several hours. With motor set to medium speed, drop cold meat into grinding tube and let the machine pull pieces through (resist forcing the meat through with pushing tool) into a chilled bowl. Grind the meat twice. (You may also hand-chop the meat in small batches or use a food processor with a very sharp blade, but the patties will be a bit more fragile.)
• Working quickly, form 6-ounce patties by hand, first making spheres, then flattening them to a 3/4-inch thickness. Press patties slightly thinner in the middle. (This ensures an even thickness in the finished burgers.) Keep patties refrigerated until ready to cook.
• If grilling, prepare your coals. Grill patties over medium-hot coals, flipping them three times to make sure they don't char. A cold 6-ounce patty will take about 9 minutes for a rosy medium-rare. Rest for 2 to 3 minutes off the heat, as you would a roast, before serving. If using a preheated cast-iron pan over medium heat, cook burgers for about 10 minutes, also flipping three times, plus resting.
• To serve, warm a piece of focaccia for each burger and split the bread horizontally. Smear the bottom half with a dab of aioli, the add lettuce leaves and the cooked burger. Top with the other half of the focaccia. Serve with zucchini pickles and red onion pickles.

Steps:

• Heat oil or water over medium heat in a frying pan (this tastes just as good without the oil, if using frozen broccoli you don't need as much water, spray the pan with cooking spray)
• In a small bowl beat eggs
• Add broccoli to the warm frying pan and cover for 2-3 min or until broccoli starts getting soft.
• Stir occasionally.
• Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally.
• You don't want the broccoli too soft.
• Add cheese if you like and cover until melted.
• Serve with ketchup.

Steps:

• Cook bacon until crisp, or as desired.
• Drain and set aside.
• IN A LARGE MIXING BOWL: Combine the meat mixture until thoroughly blended.
• ON WAX PAPER: Divide the meat into approximately 1/2 to 1 LB balls.
• Take each ball and flatten the meat into an even, 1/4" thick circle (be certain it's not too thin; otherwise, all your ingredients will leak out while cooking).
• Leaving about an 1/8" gap on the top, bottom and "one" side of the flattened burger round, overlap each cheese half from top to bottom, starting at the center of the circle, working your way to one edge (you only want to put the layers on one half because you'll need to fold the other half over to make the burger).
• Layer mushrooms and bacon over the cheese.
• Spoon 2T of BBQ sauce over the cheese, mushrooms and bacon.
• SHAPING THE BURGER: Carefully fold the burger round in half, using the empty side of the meat to cover the cheese/bacon/mushroom/BBQ.
• Begin folding and pinching the edges to close the burger.
• Once the edges are closed, continue to form the burger to the shape of the French roll, closing up any holes you may find.
• Use any excess meat from the edges to patch up any holes you may find.
• (At this point, the burger should be about the same height and width as the roll.) COOKING THE BURGER: You can either grill or pan fry the burger.
• GRILL: Place the burgers over medium coals.
• Cook on a covered grill for approximately 30 minutes, turning the burger every 5-7 minutes to melt the cheese evenly.
• PAN FRY: Place the burgers in a skillet on medium-low.
• Cover and cook for approximately 20 minutes on each side, or until the juices run clear.
• Serve on the French roll with honey mustard and any other desired condiments (avocado slices are great!).
• *The cheese may be varied, as well as the stuffing in its entirety.
• I've varied this recipe by using only ground beef, adding grilled red and yellow bellpeppers, stuffing with chili and using ground turkey.