I got a big ass homegrown zucchini from a family friend the other day and already have pickled, sautéed and grilled it. The funny thing is it’s so damn big there’s still more than half left. I love zucchini and there’s something about homegrown that tastes so much better. Tonight I decided to make some veggie burgers…
Shredded and squeezed the zucchini to release excess water and set aside
Chopped 1 onion and 4 cloves of garlic
Bread crumbs and eggs help bind everything together
2 cups of shredded zucchini, 1 chopped and sauteed onion, garlic, 2 cups of bread crumbs, 2 eggs, 1 cup of cheese and some tomato paste for flavor makes about 5 patties.
After everything is mixed together it shouldn’t be watery. If it is add more bread crumbs…
Giving the patty a good sear on both sides help give it great texture
One of the things I really miss about living in south OC was going to Taco Loco (Laguna Beach, CA) in the summer. Those were some of the greatest times in my life, sitting on the patio, eating, drinking beers and just hanging out in the sun all day with my good friends (and a lot of the time by myself). Even though those days have passed once in a while I’ll make some tofu mushroom burgers for dinner and the first bite will always bring me back to that time.
If you’ve never eaten one of these before I suggest you go to Taco Loco to try one, if not you can come over here and I’d be glad to make em for you (just bring the beers). Even though my recipe will never be as great they’re still damn good…
If you’re a regular on the site (all 3 of u) you know that avocadoLA loves tacos but I think this summer is going to be a little different. There’s going to be a lot of burger making going on…
I’m trying to figure out how to cook the perfect basic burger and fries. I’m not talking about that dry meatball you get at a 4th of July BBQ but that seared on the outside and medium rare on the inside pillow of juicy meat from Umami Burger or the Golden State Cafe in LA. There’s an art and skill to it that I don’t mind learning…
To me McDonald’s is like taking a whiff of your armpit when you know you’ve sweat. You feel that cesspool of salty b.o and crappy deodorant start forming into an oily slime and what do you do, you let your shoulder touch your cheek and inhale. I’ve done that since I was 3 years old, probably around the same time I started eating McDonald’s and I’ll never stop doing both.
This is for McDonald’s new line of Big America burgers and this particular ad features The Texas Burger. A delicious concoction topped with mustard-relish, barbecue sauce, bacon, cheese, and crispy fried onions on top and separated by the middle bun more barbecue sauce, onions, and bacon. At ¥400 to ¥420 ($4.38 to $4.60) a piece, this badboy helped McDonald’s Japan break their single day sales record of ¥2.8 billion, about $30.7 million.
Thank you McDonald’s for not offering this beast in the States because we’re already overweight as it is…..
Filed under food, munchies
The Big Mac from McShit is a classic. It’s not the best fast food burger ever made but it’s one of McDonald’s signature products along with the Quarter Pounder. When I heard Carl’s Jr. made a Big Carl trying to compete with the Big Mac I knew before I even tasted the burger it was a bad move. The Big Mac has a signature taste because of the meat, cheese, bread ratio and the shredded lettuce so if you change any of that then you’ve made a completely different burger. So by Carl’s Jr. calling it the Big Carl, the first thing you think about is it tasting like a Big Mac and I’ll tell you right now, if you have that in your head you’ll definitely NOT like this burger. I still wanted to taste it just to make sure what I thought was correct. Even though the burger was good it’s no Big Mac.
I first ate one of these at Taco Loco in Laguna Beach and let me tell you it’s probably one of the best burgers I’ve ever eaten. I think Lawrence was the one that put me up on these and there’s nothing I can ever do to repay him. Even though this is one of my favorite “go to” dishes to make for dinner, I still can’t make it exactly like TL does but it’s pretty damn close. Another good thing about this little bundle of deliciousness is it’s easy to make and it’s super healthy.
1. Slice and season your tofu like you would do a normal piece of meat and throw it on the grill. Only takes a couple minutes each side til nice and crisp.
2. Clean and slice the mushrooms (season with sea salt and pepper) and throw em in a pan with olive oil. Only takes about 5 minute on medium high heat.
3. Dice up some avocado, tomato, chopped cilantro, garlic and jalapeno peppers. Season with salt and pepper.
4. Toast whatever type of bread you please and spread with some mayo, ketchup and mustard. Done
* Just because I blog about what I cook up doesn’t make me think I’m a great chef or make me think my culinary skills are superior to yours. I try and make these recipes as basic as possible to give you an idea on how easy it is to make great food. Obviously you should keep it creative and add your own flare to em but always remember, why go out and eat when you can make it yourself.