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BOB'S BURGERS

Picture for Bob's Burgers

15,568,182 views  Restaurant chalkboards have become the artistic outlet of choice for coffee shops and pubs, but more than anyone, for the titular character of Bob's Burgers. Can a play on words make for a great burger, or will Bob's punny patties fall flat? Only thyme will tell.

US

original

metric

INGREDIENTS

Burger patties

3 pounds of short rib

3 pounds of chuck roast

Baby You Can Chive My Car

1 egg

Flour

Cajun seasoning

Peanut Oil

1 Pickle

Ground meat

Feta cheese

Kosher salt

Pepper

½ cup sour cream

¼ cup dijon mustard

Hamburger buns

Minced chives

Bet It All On Black Garlic Burger

Black garlic

½ cup mayonaise

Baby spinach

Fresh mozzarella cheese

Meatsiah

Olive oil

Finely chopped mushrooms

1 clove finely minced garlic

¼ cup of brandy

⅓ cup heavy whipping cream

Filet mingon

Puff pastry

Flour

Minced cornichon

English mustard

Pruscuitto

1 beaten egg

DIRECTIONS

Burger patties

1.

Cut meat into small cubes and spread out evenly on a parchment lined baking sheet. Place baking sheet in freezer for 15 minutes or until firm around the edges. Also place blade of food processor in the freezer.

3 pounds of short rib

3 pounds of chuck roast

2.

In batches, add beef to food processor and pulse until you have a nice pebbly grind.

3.

Be careful not to overgrind your beef.

Baby You Can Chive My Car

1.

For the Fried Pickles

1 Pickle

1.

Cut your pickle up into even slices.

2.

Bread pickles in a beaten egg and flour mixed with cajun seasoning.

1 egg

Flour

Cajun seasoning

3.

Starting with the flour, dip your pickle in the flour, then in the egg, then back in the flour.

4.

Make sure your oil is heated to 350°F.

5.

Gently drop your pickles into the oil, agitating them so they don’t stick together.

Peanut Oil

6.

Take pickles out and lay them on a plate lined with paper towels.

7.

For Burger

8.

Make a very thin and very flat patty topped with feta cheese. Place another very thin very flat patty on top, and seal the edges to create a feta stuffed burger.

Feta cheese

Ground meat

9.

Season with kosher salt and fresh pepper.

Kosher salt

Pepper

10.

Create sauce by combining sour cream and dijon mustard.

½ cup sour cream

¼ cup dijon mustard

11.

Lightly toast buns in oil on a skillet.

Hamburger buns

12.

After you remove buns, add your burger to the skillet. Flip once brown and crusted.

13.

Put burger together, adding sour cream sauce, and some minced chives.

Minced chives

14.

Add fried pickle slices to the side thus creating Baby You Can Chive My Car Burger.

Bet It All On Black Garlic Burger

1.

For the Black Garlic

Black garlic

1.

Add black garlic to an immersion blender.

4 ½ cloves Black garlic

2.

Add ½ cup of mayo and blend until smooth and extremely stinky.

½ cup mayonaise

3.

Add some baby spinach on top of toasted bun

Baby spinach

4.

For the Burger

1.

Add meat patty to searing hot skillet and let cook until brown and crusty.

2.

While cooking add a good slab of mozzarella cheese to your burger and cover pan until cheese is melted completely.

Fresh mozzarella cheese

3.

Place burger on top of baby spinach and top with your black garlic sauce.

Meatsiah

1.

For the Duxelle:

Olive oil

Finely chopped mushrooms

1.

Heat olive oil over medium high heat along with some very finely processed mushrooms.

2.

Add one clove of finely minced garlic with a little bit of thyme.

1 clove finely minced garlic

3.

Cook until just fragrant and deglaze with about brandy, scraping up all the good brown bits off the bottom of the pan.

¼ cup of brandy

4.

Add heavy whipping cream, creating a flavorful mushroom paste.

⅓ cup heavy whipping cream

5.

Set aside.

6.

For the Burger

1.

Finely mince some very good filet mignon. Use a ring mold to create little pucks of tartare that we’re going to refrigerate until thoroughly chilled.

Filet mingon

2.

Next, flour both your work surface and puff pastry. Roll out puff pastry to desired size and thickness before prepping our chilled and sliced burger.

Puff pastry

Flour

3.

On medium high heat, cook your burger until it is cooked medium well. Once cooked, place in fridge to cool down.

4.

Take burger out of fridge and slice in half lenghtwise.

5.

Place a good helping of duxelle on puff pastry along with some minced cornichon.

Minced cornichon

6.

Add tartare in between sliced burger. Add english mustard to the burger and wrap it in prosciutto.

English mustard

Pruscuitto

7.

Fold pastry around our precious paleo package. Watch the video to see this done best!

8.

Trim excess pastry and form into a large parcel that we can then place on a parchment lined baking sheet and coat with a beaten egg.

1 beaten egg

9.

Add kosher salt for texture and cook 425° for 25 minutes or until golden brown and puffed.

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