Tag: cheeseburger

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Culver’s CurderBurger Carnivorized

Welcome to another mouthwatering creation that’s perfect for all the carnivore and animal-based diet enthusiasts out there! Today, we’re diving into the world of flavors and textures with our Fried Cheese Curd Cheeseburger. This burger takes the classic beef patty and turns it into a symphony of tastes by adding a crispy and cheesy twist. If you’re on the hunt for a savory, low-carb delight that will satisfy your taste buds and leave you craving for more, this recipe is your answer. So, let’s get started and embark on a culinary journey that’s both delicious and diet-friendly. Get ready to indulge in the ultimate carnivore experience!

Ingredients:

  • 8 oz Ground Beef
  • 5 oz Cheese Curds
  • Cheese slices of your choice
  • 1/4 cup Pork Rinds, ground
  • 1 Egg
  • 1 tsp Unflavored Protein Powder
  • Wagyu Tallow for frying
  • Salt and pepper to taste

Instructions:

  1. Start by melting the cheese curds slightly so they lose their shape and become formable. You can do this in a microwave for about 20-30 seconds or in a small saucepan over low heat. Once they are soft, place them into a cooking ring or burger press to shape them into rounds. Then, freeze them for 20-30 minutes to help them hold their shape.
  2. While the cheese curds are freezing, form the ground beef into a patty. Season it with salt and pepper to taste.
  3. Heat a pan or grill to medium-high heat. Cook the beef patty to your desired doneness, flipping it once. In the last couple of minutes of cooking, add a slice of your favorite cheese on top of the patty and cover to allow the cheese to melt.
  4. In the meantime, prepare the fried cheese curds. Take the frozen cheese curds, dredge them in the unflavored protein powder, ensuring they are coated evenly. Then, dip them into the beaten egg wash and finally coat them completely in the ground pork rinds.
  5. In a separate pan, heat the Wagyu tallow for frying. When it’s hot, carefully place the coated cheese curds into the hot tallow. Fry them until they are crispy and golden brown, which should take about 2-3 minutes on each side.
  6. Once the fried cheese curds are ready and the beef patty with melted cheese is done, assemble your burger. Place the beef patty with melted cheese on the bottom bun, and then add the crispy fried cheese curds on top.
  7. Finally, place the top bun on your burger, and you’re ready to enjoy your delicious Culver’s CurderBurger with a carnivore and animal-based diet twist!

This unique burger combines the best of both worlds with juicy beef, melted cheese, and crispy fried cheese curds – a mouthwatering treat.

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Wagyu Triple Smash Goat Cheese Bacon Weave Cheeseburger

Indulge in the ultimate burger experience with our Triple Smash Burger with Goat Cheese Bacon Weave. This mouthwatering creation is a celebration of flavors and textures that will satisfy your burger cravings like never before. Featuring layers of crispy bacon weave and rich goat cheese, each bite is a symphony of savory goodness. The secret to this burger’s extraordinary taste is in the triple-smashed beef patties, creating a perfect balance of juicy, tender meat and a crispy, flavorful crust. Say goodbye to the ordinary and prepare to be amazed by this extraordinary burger that’s perfect for any occasion when you want to impress your taste buds. Get ready to savor every bite of this culinary masterpiece.

Ingredients:

For the Smash Patties:

  • Approximately 1 lb ground beef, divided into 3 equal portions
  • Salt and freshly ground black pepper

For the Goat Cheese Bacon Weave:

  • 6 slices of bacon
  • 3 oz goat cheese

Instructions:

  • Lay out the bacon slices flat on a cutting board, weaving them together in a crisscross pattern to form a square.
  • Heat a skillet over medium heat and cook the bacon weave until it’s crispy.
  • Once the bacon weave is cooked, remove it from the skillet and allow it to cool slightly. Then cut into two sections
  • Crumble the goat cheese over the cooked bacon weave.
  • Divide the ground beef into three equal portions.
  • Take each portion and shape it into a ball using your hands.
  • Preheat a skillet or griddle over high heat until it’s very hot.
  • Place one balled-up beef patty on the hot cooking surface and immediately use a heavy spatula to smash it down firmly. This creates a thin and crispy crust.
  • Repeat with the other two balled-up beef patties.
  • Cook for about 2-3 minutes on each side, or until the patties are cooked to your desired level of doneness.
  • In the last minute of cooking, place a slice of your favorite cheese on each patty to melt.
  • Begin by placing a smashed beef patty on a plate.
  • Top the patty with a piece of the bacon weave with goat cheese.
  • Add another smashed beef patty on top of the bacon weave.
  • Continue by adding another layer of bacon weave.
  • Finish with the final smashed beef patty on top.
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Shrimp Ceviche Double Smash Cheese Burger

Shrimp Ceviche

INGREDIENTS

  • 1 lb shrimp, cooked, peeled, and deveined
  • 1/2 cup lime juice, fresh
  • 1/4 cup lemon juice, fresh
  • 2 roma tomatoes, seeded & diced
  • 1/2 medium red onion, diced
  • 1/2 cup cilantro, diced
  • 2 jalapeños, seeded & diced
  • 1 avocado, diced
  • Salt & pepper to taste

INSTRUCTIONS

  1. Remove tail cut the shrimp into 1/4 inch pieces. Transfer to a large bowl.
  2. Pour in lime juice, lemon juice, salt and pepper let marinate 10 minutes.
  3. Stir in red onion, tomato, jalapeños, and cilantro.
  4. Gently stir in avocado & season with a pinch of salt, or to taste. Serve chilled. Enjoy!

Double Smash Burger

INGREDIENTS

  • (2) 1/4 lb sections of ground beef, rolled into a ball
  • (2) Slices of preferred cheese
  • Seasoning (to preference)

INSTRUCTIONS

  1. Place beef on hot flat top or pan
  2. Use a burger press to flatten patties.
  3. Flip after 3-4 minutes
  4. Add cheese
  5. Let cook 2-3 more minutes, then remove.
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Lamb Gyro Smash Taco Double Cheeseburger with Tzatziki Sauce

Lamb Gyro Smash Taco Cheeseburger with Tzatziki Sauce

Burger:

Mix ingredients, cover and refrigerate for 24 hours to let the flavors meld together. 

  • 1lb Ground Lamb
  • 1 tbsp Dried Oregano
  • 1 tsp Dried Sage
  • 1 tsp Dried Thyme
  • 4 cloves fresh garlic, finely minced
  • 1 Medium Onion finely chopped (or 1 tbsp Onion Powder)
  • 1 tsp Salt
  • ½ tsp Black Pepper

Tzatziki Sauce:

Traditionally includes finely minced cucumbers, I omitted them for this recipe

  • 1 cup Greek Yogurt
  • 4 garlic cloves, minced
  • 1 tbsp Fresh Dill
  • 1 tsp Lemon Juice
  • ½ tsp Salt