Gouda Garlic Bacon Burger Stack Recipes

STEVE'S EGGPLANT STACK

Steps:

• Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out. Place something heavy, like a frying pan, on top to get the moisture out.
• In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper. In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together. In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together. Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs.
• Heat the vegetable oil in a skillet and fry the eggplant slices until they're crisp and golden brown. Don't crowd the pan. Let them drain on a paper towel to get excess oil off.
• Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder. Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella. Repeat the process with the remaining ingredients.
• In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil. Add to the top of the stacks and add more Parmigiano-Reggiano on top. Season with salt and pepper.

SMOKED GOUDA AND BACON BURGERS

Steps:

• Heat the grill as directed.
• Cook the bacon in a skillet over medium heat until crisp; remove with a slotted spatula and place on paper towels to drain. Crumble.
• Using your hands, mix the beef, parsley, cheese, onion, Worcestershire, salt, pepper and cooked bacon in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
• Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
• To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
• If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

FISH N' CHIPS STACK

Steps:

• Pour enough canola oil into a large heavy-bottomed saucepan or Dutch oven until it reaches a depth of 2 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Sprinkle the cod liberally with kosher salt and black pepper on all sides. Place the flour, eggs and crushed potato chips into three separate shallow baking dishes. In batches, dredge each of the cod pieces first in the flour, then in the beaten eggs and finally in the crushed potato chips.
• Fry the cod in batches until golden brown and crispy, 3 to 5 minutes. Remove using a slotted spoon and place on a baking sheet lined with paper towels to absorb any excess oil. Sprinkle liberally with kosher salt and black pepper.
• To assemble, place the fried cod pieces onto a large platter. Top each with 1/2 teaspoon or so of tartar sauce and garnish with a sprinkle of chopped dill. Serve with any additional tartar sauce, lemon wedges and malt vinegar on the side.

BACON GOUDA BURGERS

Steps:

• Season ground beef to your liking.
• Form patties and toss on the grill, skillet or griddle.
• Fry bacon either along side with the burgers or seperating. I like the subtle taste it mixes in with the burgers so I cook them along side one another.
• Crisp up the buns and throw the cheese on to slightly melt.
• Toss on whatever condiments you prefer and enjoy!

GOUDA TO KNOW YA BACON BURGERS

Steps:

• Combine all ingredients in a bowl using a fork (except bacon and rolls).
• Refrigerate 1 hour.
• Form patties with a large indent in the middle of each one.
• Light your charcoal or gas grill.
• Allow meat to sit at room temperature for 20-30 minutes prior to grilling.
• Grill direct heat 4 minutes each side then 4 minutes indirect each side to finish.
• Let rest a few minutes while toasting buns and preparing condiments.
• Top with crispy bacon and serve on toasted buns with your favorite condiments.