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Giant Birthday Burger

Mr.Picky requested only one thing for his birthday. . . .a giant birthday burger.  This was exciting and intimidating all at the same time. I asked if he wanted to invite anyone for his birthday dinner he was worried I wouldn’t make it large enough. Needless to say when it was all said and done we managed to eat under half. My picky guy who never eats leftovers at that burger for the next few days and loved it.

Giant Burger

 

I started out by trying a new hamburger bun recipe out.  Only instead of making small buns, I used the whole recipe to create a large bun.  I used a large dinner plate as my template and let the burger expand from there.

Giant Burger Bun

This looks flat but with the bun recipe it will plump right up.

This recipe for hamburger buns will now be the only bun recipe ever eaten in our home.  It was easy and the best bun we have ever eaten.  Not only did it hold together but it was not too fluffy and bready nor was it crumbly or dry.  The perfect bun.  I will post the recipe within a few days!  Did I mention I think it would make great dinner rolls and only takes about an hour to make, with rise time.

Baked giant burger bun

Baked giant burger bun

While my bun was cooling on a wire rack I started preparing my burger patty.  I used 1 1/2 pound of ground beef.  I added a dash of Worcestershire sauce and an envelope of french onion seasoning because this is how Mr.Picky loves his burgers.  I again used the same oversized dinner plate to flatten and shape my patty.

Ready to bake!

Ready to bake!

I baked 1 pound of bacon until crisp and sliced up all the fixings.

Giant Burger

Ready to bake the patty and compile the burger.

I baked the patty in the oven at 400 degrees for about 15 minutes or until desired pinkness.  Flip the burger 3/4 of the way through cooking and add sliced cheese to melt in the last-minute.

Perfect Sunnyside up eggs to top the burger.

Perfect Sunnyside up eggs to top the burger.

Once the burger was out of the oven I used a large skillet to make 5 eggs over-easy to add to the burger.

Load it up with your favorites!

Load it up with your favorites!

I sliced the bun in half and started building my burger on a cutting board.  At first I wasn’t sure what to put this monster burger on and then it was only obvious since I would be slicing it to eat anyway.  I spread mayonnaise on the bottom bun, then iceberg lettuce (one of the few things it tastes good with), tomatoes, salt and pepper, and bacon.  Although you do not see bacon covering the whole thing it is ok, you slice the burger like a pizza so there is plenty.

Giant Burger

We are almost done!

Place your cooked patty with or without cheese on top of the bacon followed by the eggs.  To finish the top bun I added some ketchup and placed it on top.

Giant Burger

The meal is now complete. . . now eat!

I served our giant burger with fries and some fry sauce.  We went all out for the birthday boy.  Of course you can add whatever condiments or toppings you would like.  Now go get a slice of that birthday burger!

Giant Burger


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Bierocks

Bierock RecipeA bierock if you are not familiar is a dish from Germany.  It is a beef and cabbage filled pastry.  To me it tastes between a burger and sandwich.  The kids and Mr.Picky love to dip theirs in ketchup.

This recipe is great for many reasons.  It tastes great, it makes a large batch that can be frozen, and it is loaded with vegetables.  I have eaten these sandwiches at different food carts.  I finally ended up looking up this recipe Bierrocks III Recipe – Allrecipes.com, it turned out great.  The recipe I found was only the filling so I used my dough recipe from My Cinnamon Rolls.  I also added some shredded carrots, why not add more vegetables.

I believe I ended up with at least 12 sandwiches.  I eat what we can for dinner, and package the rest individually and freeze them.  Both photos were taken of a frozen bierock I had in the freezer.  They thaw within a few hours in the fridge.  The reheat great in the oven wrapped in foil or in the microwave for a quick-lunch.

Bierocks:Bierock Recipe

Dough:

  • 1 cup warm milk
  • 2 eggs, at room temperature
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 1/2 tsp yeast or one package of yeast
  • 4 1/4 cup flour

Combine milk and yeast, allow to sit for 10 minutes or until beginning to bubble.  If your yeast is not bubbling after 10 minutes check your expiration date on the yeast or you might have got your milk to hot and killed it.  Start again.

In a mixing bowl or in a bowl by hand combine flour, sugar, and salt.  Whisk it together or sift it so it is well combined.  Add in butter, eggs, and milk/yeast.  Using your paddle attachment mix until just combined.

Attach your dough hook or knead your dough by hand.  Knead on low for at least 5 minutes.  You want your dough to have a slight elastic feel when you pinch and pull your dough.

Cover your dough with plastic wrap and allow rise until doubled.  Usually takes about an hour, in a warm place.  I will usually turn my oven on low for 5 minutes and then turn it off.  I place my bowl of dough in the oven with the door open. Or just on the kitchen counter works as well, as long as the dough doubles.

While dough is doubling make the filling for your sandwiches.

Filling:

  • 1 lb. lean ground beef
  • 1 lb. pork sausage
  • 5 cups shredded cabbage
  • 1/2-1 cup shredded carrot
  • 1 cup chopped onion
  • 1/2 tsp salt
  • 1/4 cup butter, melted

In a large skillet cook beef and sausage until brown.  Stir in cabbage, onions, and salt.

Saute over low for about 20 minutes, your house will smell amazing at this point.  Set filling aside to cool slightly.

Once the dough has doubled turn it out onto a lightly floured surface.  Let rest for 10 minutes before moving on.

Roll the dough to 1/4″ thick square, and cut into about 5″ square pieces.  Spoon filling onto each square, spoon all the filling out until it is used up so you don’t end up with leftovers.

Now however it works for you fold up each dough square to enclose the filling.  Place on a baking sheet seam side down.

Cover the baking sheet with a towel and allow to rise for 1 hour.

Brush each roll with melted butter and sprinkle with garlic salt if you wish.  Bake at 350 degrees for about 20 minutes or until golden brown.

No-Peeking Beef Tips

No Peeking Beef TipsWe do not eat a lot of red meat in our house, and Mr.Picky refuses to eat roast.  These beef tips are the closest things to roast or stew I will be ever to cook again.  This is a crock pot recipe, and needs no attention (no-peeking).  The meat is so tender, and the sauce is pretty amazing.  I either serve these over mashed potatoes (when Mr.Picky is not home) or egg noodles.

No-Peeking Beef Tips:

  • 2 lbs. stew meat
  • 1 (10 3/4 oz.) can of mushroom soup
  • 1 envelope of onion soup mix
  • 12 can of lemon-lime soda or stock of your choice

Place stew meat in the bottom of slow cooker, and then sprinkle with onion soup mix.

Mix mushroom soup and soda together and spoon on top of meat.

Close the lid and cook on high for 4 hrs. or about 6-7 on low.  Do not lift the lid or stir until done.

Variations:

*I have added some sautéed mushrooms at the end, and even some sour cream to make it into a stroganoff.

*I did not have any soda the last time I made these and used some vegetable stock, turned out a little different but just as good.  Probably could use club soda as well and cut that sugar out.

* Substitute cream of celery or cream of chicken for the mushroom soup.

This recipe came out of my favorite slow cooker recipe book Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good.

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