Fall Flavors Burger with Pork, Pear, & Sage

This fall burger is so fun with diced pear & sage in a ground pork burger. I thought about a grilled cheese with pear and sage and then I decided to make it in to a burger and figured pork would be perfect. It was so perfect for a fall evening.

The Three Bite Rule - Fall Pork Burger with Pear & Sage

Ingredients:

1/2 pound ground pork
1/2 pear
5-6 sage leaves
ground black pepper & salt

Directions:

Mix together the pork, pear, and sage.
The Three Bite Rule - Fall Pork Burger with Pear & Sage
Form into patties and grill or pan-sear.
The Three Bite Rule - Fall Pork Burger with Pear & Sage
Be sure took cook through. Then top with lettuce, mustard, mayo, and lettuce.
The Three Bite Rule - Fall Pork Burger with Pear & Sage
Enjoy!

I wanted to be sure not to over do it on the sage. It is a strong flavor to me. I loved the raw pear that cooks slightly for a softness. I liked this one and might still make the grilled cheese version too!

 

Tailgater Topped Burger

This tailgater burger was so fun. I was in a rut of not cooking anything new or inspired but this baby woke me up. We’re talking pub cheese, beer braised onions, cheeto dust, and pickles. So delicious. I’m no tailgater, but the snack-ish quality made me think of tailgating.
The Three Bite Rule - Tailgater Burger

Ingredients: (for 2 burgers)

1/4 pound burgers & potato rolls
1 yellow onion
1 cup beer
2 tbs cheddar pub cheese
~1 cup cheetos
pickles

Directions:

Slice the onion into even and thin wedges.
Gently saute the onions over medium low heat to translucent and to gently caramelize. Then add half the beer and let cook for about 8-10 minutes. Preheat the grill as well.
The Three Bite Rule - Tailgater Burger
Add in a bit more beer as needed (I used about 3/4 cup total). Remove from the heat to serve.
The Three Bite Rule - Tailgater Burger
Grill the burgers, cooking to your liking.
In a food processor (I used a coffee grinder!)
The Three Bite Rule - Tailgater Burger
Top the burgers with pickles, onions, cheeto dust, and a smear of pub cheese onto the bun.
The Three Bite Rule - Tailgater Burger
I loved the spread of cheese and the onion, ohh the onions. I need these in my life more often. I thought the pickle was 100% necessary. Mr. J thought it overpowered the toppings. To each his/her own. The cheeto crust was really for fun to amp up the snack-quality. I’d totally be into these again. The onions are easy to make and could be made in advance.

California Burger

I know. Long time no see. I honestly haven’t cooked anything worth blogging. I’ve been capitalizing on the fast-cooking, low-oven use dinners that can be on the table fast and easy. There are always a few burgers on my list and I threw this one together to feature avocado, lots of herbs, and a zippy sauce like In-N-Out. Let’s preface with the fact that I’ve never been to In-N-Out but apparently the sauce is pretty fab and there are 1,000 versions so I whipped one up.

The Three Bite Rule - Cali Burger
Our herb garden is going hard-core so I chopped up a whole bunch for these to keep the burgers feeling fresh. The sterotypical choice would be avocado, red onion, and sprouts but I’m not so into sprouts and I really wanted to pickle some red onions, but not enough to make a trip to the grocery store just for those.

Ingredients:

1/4 cup mayo
1 tablespoon sour cream
2 tablespoons ketchup
1 teaspoon yellow mustard
1 teaspoon relish
1 teaspoon white vinegar
1 teaspoon worcestershire sauce
1/2 teaspoon lemon juice
sprinkle salt
sprinkle salt
2 burger rolls
~1/2 pound ground meat (I used pork, Mr. J used beef)
1/2 white onion
1 tablespoon fresh herbs chopped each (I used chives, lemon thyme, oregano, & par-cel)
2 slices white cheddar
lettuce
avocado

Directions:

Mix together the sauce: mayo, sour cream, yellow mustard, relish, vinegar, wocestershire sauce, lemon juice, salt & pepper. Then let it hang in the fridge until serving.
The Three Bite Rule - Cali Burger
Chop the onion & herbs and add to the meat with some salt & pepper.
The Three Bite Rule - Cali Burger
Form into patties and preheat the grill or grill pan.
The Three Bite Rule - Cali Burger
Serve the burgers with lettuce, avocado, and plenty of sauce!

These were great. They were totally herby and the sharp cheddar was a good contrast to the sweet almost-thousand-island-dressing. I liked how much flavor the burgers had and I love the slight crunch onion still has while cooking mixed into the burger.

The Three Bite Rule - Cali Burger

Mac & Cheese Stuffed Burger

Ohh yes I did. Mr. J’s birthday burger was a Mac & Cheese Stuffed Burger! I’ve tried in the past making fried mac & cheese fritter to top a burger with, but haven’t had luck keeping it together. Stuffing it was a success! We topped them with bacon jam, caramelized onions, and sliced tomato.

The Three Bite Rule - Mac & Cheese Stuffed Burger

Ingredients:

1 box prepared mac & cheese (w/ butter & milk. There will be extra, also known as a side)
1/2 pound ground meat (I used ground pork for mine & ground beef for Mr. J’s)
1 slice of cheddar (or shredded)
buns
suggested toppings: caramelized onions, bacon/bacon bits/bacon jam, tomato slices

Directions:

Prepare the Mac & Cheese according to your package. Then refrigerate at least 10 minutes stirring a few times to cool it down.
The Three Bite Rule - Mac & Cheese Stuffed Burger
Divide the meat into 2 halves and form the ground meat into a ball for each burger. Pull off about 1/3 to become the “cover”. Form the remainder of each into a patty.

Spoon about 2 tablespoons of mac & cheese onto the center of each patty.

The Three Bite Rule - Mac & Cheese Stuffed Burger
Add some extra sliced or grated cheese.
The Three Bite Rule - Mac & Cheese Stuffed Burger
Place the remaining ground meat ontop and pinch with the edges of the patty. Work it with your hands to really connect the top to the patty. Form it into a ball and then flatten a bit.
Grill to cook through. The meat is thin but you want to be sure the meat cooks all the way through without any raw meat amongst the mac & cheese.
Enjoy!
The Three Bite Rule - Mac & Cheese Stuffed Burger
This was a fun one. It definitely felt unusual and like a good choice for a birthday burger. The little one got a head-start on dinner but then I gave him some mac and cheese when we were eating and he loved it! I mean, who doesn’t, but like father like son!

Happy Birthday Burger Mr. J!

Here’s the history of the Birthday Burgers:
2015 it was a Picnic Burger with slaw & potato sticks
2014 it was a German Burger with horseradish, caramelized onions, pickles and a pretzel roll
2013 it was a Vermont Burger with maple mayo, cheddar, bacon, and spinach
2012 it was a Bacon Wrapped Burger
2011 it was a Stuffed Burger stuffed with bacon & cheddar or bacon & blue cheese

Ramen Burger

Get. Ready. For. This.

I made the ramen burger and it was AWESOME! Yes! SHOUTING! It was so great! Yay! The crispy ramen buns stayed together and had the perfect toasted sesame flavor. The burgers had green onions and teriyaki. So good.
The Three Bite Rule - Ramen Burger
When I started thinking about a) I haven’t blogged in forever and b) what should the come-back meal be? I went high! RA-MEN BURG-ER. This video/tutorial is the best.

Ramen Burgers for 2

Ingredients:

2 packages Chicken ramen
2 eggs
1/2 pound ground meat (I used pork)
1 tsp minced garlic
1 tbs teriyaki marinade
1/2 tsp sesame oil
3 green onions, diced

Directions:

Boil water for the ramen and cook for 2-3 minutes. Then drain and rinse with cold water.
Whisk the eggs with a fork.
Add the noodles and 1 chicken flavoring packet to a large bowl. Mix/toss together until well coated.
The Three Bite Rule - Ramen Burger
Spray 4 patty-sized containers with non-stick spray. (Don’t forget this. I did and went back and washed, dried, and sprayed the containers to then put the noodle mix back in. Safe>Sorry)
The Three Bite Rule - Ramen Burger
Press the noodles down and cover with plastic wrap. Press or weigh the noodles down. I stacked my toddler’s bowls and lightly weighed the top noodles down. Refrigerate 20+ minutes.
The Three Bite Rule - Ramen Burger
For the burgers, mix together the ground meat, garlic, sesame oil, teriyaki sauce, and green onions.
The Three Bite Rule - Ramen Burger
Form into patties and then grill the burgers.
Heat a skillet to medium high heat and pour some sesame oil. Pan fry the ramen buns for 2-3 minutes per side. Flip just once.
The Three Bite Rule - Ramen Burger
Serve with more chopped green onions and teriyaki sauce.
The Three Bite Rule - Ramen Burger
It was really good! I think the sesame oil was really the key. I had some black sesame seeds which were also really good. I loved the flavors and was so excited the ramen worked! The craze is totally worth it.

Success!!

Brie & Cranberry Burger

We had some super warm days here in New England which seemed like perfect timing for a burger. This burger had dried cranberries mixed into it, brie on top, and a lemon-y aoli. Jazzing up the aoli or ketchup definitely makes a burger feel more special. Lemon pepper aoli spread is so easy and I used some leftovers for egg salad.

The Three Bite Rule - Burger with Brie & Cranberries

Ingredients:

ground beef/turkey/chicken/pork
1/4 cup dried cranberries
1 tsp garlic, minced
brie cheese
2 tbs mayo
1 tsp lemon juice
ground pepper
hamburger rolls

Directions:

Mix together the ground meat, cranberries, garlic, and salt & pepper.
The Three Bite Rule - Burger with Brie & Cranberries
Then form into patties and grill until cooked through.
The Three Bite Rule - Burger with Brie & Cranberries
Mix together the mayo, lemon juice, and pepper.
When the burgers are mostly cooked, top with brie until melted.
The Three Bite Rule - Burger with Brie & Cranberries
Serve with some dijon mustard and lemon/pepper aoli.

These were great. I liked the chewy and tartness the cranberries added with the creamy brie. So good. The zing of the aoli kept it from being too rich. These were good burgers and seemingly appropriate for winter burgers!

Texan Burger on Texas Toast

What MAKES this burger not your average burger, is the vehicle the Texas toast provides. I never have Texas toast but I was obsessed with this idea and it took a few weeks to come to fruition. Texas Toast bakes up surprisingly soft and easy to bite through for a burger! My toppings could probably get more amped up a bit, but dinner was fast approaching. The burger gets BBQ sauce in it, and on it, with some meat rub, onion, and some great flavors. I topped the bread-shaped patties with colby jack cheese and a bbq sauce/ketchup smear.

The Three Bite Rule - Texan Burger

Ingredients:

4 slices of cheesy Texas Toast
1/4 pound ground beef/chicken/pork
1/4 white onion, diced finely
1/3 cup BBQ sauce
1/2 tsp liquid smoke
1/2 tsp worcestershire sauce
1 tsp yellow mustard
2 tbs dry rub
2 slices colby jack cheese

Directions:

Mix the meat with onion, bbq sauce, liquid smoke, worcestershire sauce, and mustard.
The Three Bite Rule - Texan Burger
(we did his & hers patties of beef=his & ground chicken=hers)
The Three Bite Rule - Texan Burger
Form into thin oblong patties, keeping in mind the size of the Texas toast.
Dust the outside with the rub.
Bake the Texas toast according to the package (likely 8-12 minutes).
Grill until cooked through, being careful not to overcook.
Top with cheese & sprinkle some more rub onto the burger.
The Three Bite Rule - Texan Burger
Mix together 1 part bbq sauce & 1 part ketchup.
Assemble the burger with chopped lettuce, pickles, burger, and BBQ/ketchup sauce.
Enjoy!

I was a bit fearful that the bread would be too crusty and thus hard to eat since it is also so thick! It wasn’t at all! Yee-haw! I loved the smokey flavors and how juicy the burgers came out being. I’m telling you, liquid smoke goes so nicely here. Get some.  It’ll take your chili to the next level.
The Three Bite Rule - Texan Burger

Yum. We loved this. I have the other half of the Texas toast package so we’ll see where that goes. It seems like just the perfect snack…just saying.

Cobb Salad Burger

Ohh yes I did. You’re welcome. This burger was de-lightful. I’m on a roll with burger ideas and know they tend to fizzle out a bit once I get into fall/winter mode, but this one was so fun. The burger toppings are inspired by a cobb salad. Hard boiled eggs, bacon, sweet lettuce, blue cheese dressing, etc make eggs-cellent toppings! It’d also be great on a cobb salad bed rather than a bun, if that’s your thing.

The Three Bite Rule - Cobb Salad Burger

You could do this year round in a pan/griddle and it is a great cooking-for-one dinner idea or prime when you’re in the “what’s for dinner” scrounging through the fridge.

The Three Bite Rule - Cobb Salad Burger

Ingredients:

Burgers (mine was a chicken burger)
rolls
2 strips of bacon per burger
lettuce
cucumber, sliced thinly
2 hard boiled eggs
blue cheese dressing

Directions:

Hard boil the eggs and let them cool then pan fry the bacon until crisp.
Grill the burgers.
Top with lettuce, cukes, egg slices, bacon, and blue cheese dressing.
Enjoy!

The Three Bite Rule - Cobb Salad Burger
This was a fun one. I used potato rolls that just seemed to make this burger. Yum.

Breakfast Burger Bagel

My ratios were a touch off, but his breakfast burger was so fun. What’s more breakfast than bacon, an everything bagel, cheddar cheese, and a sunny side egg?! The bagel is pretty huge making an already small-ish burger look tiny but this one is a winner.

The Three Bite Rule - Breakfast Bagel Burger
I mixed up some maple mustard for a touch of sweetness and a little mustardy tang. That and the egg yolk are the only condiments needed!

The Three Bite Rule - Breakfast Bagel Burger
I made breakfast burgers on english muffins with bacon jam that were really incredible. Breakfast for dinner is the best!

Steakhouse Burger

Does the swiss cheese and arugula make this American burger acceptable for Bastille Day? Ohh well, not quite on-theme but I once went to Bastille Day at the French Library in Boston and the crepe toppings included M&Ms so this is wayyy more appropriate for this French holiday (or my fav Parisian Burger). This burger has the buttery sautéed mushrooms that remind me of a steakhouse side dish. They are little sponges to soak up the butter and give an earthy flavor. Some melted swiss + herb aoli + arugula round this out perfectly. This is soooo good as a burger, but could easily be a piece of chicken or steak on the grill then topped with the mushrooms & swiss.

The Three Bite Rule - Steakhouse Burger

Ingredients:

2 burger patties seasoned with salt & pepper (mine was ground chicken & Mr. J’s was ground beef)
2 buns
1 cup of baby portobello mushrooms, sliced
2 tbs butter
2-3 tbs mayo
fresh herbs of your choosing: I used: oregano; basil; chives; & rosemary
2 slices of swiss
arugula or spinach

Directions:

Heat the grill or a grill pan and begin cooking the burgers to your preferred done-ness.
Warm a skillet to medium-low heat. Add the butter to melt.
Sauté the mushrooms for about 3 minutes, stirring regularly.
The Three Bite Rule - Steakhouse Burger
Mix together the mayo & herbs. I have a bunch of thriving herbs so I grabbed some of a bunch of them. You could easily just use whatever 2 you might have on hand. I had a 1:1 ratio of the mayo so it was suuuuper herby.
The Three Bite Rule - Steakhouse Burger
Lightly grill the buns at the end and top the burgers with the mushrooms then the cheese.
Assemble each burger with bun > arugula > burger > mushrooms > swiss > herb aoli on the top bun.

The Three Bite Rule - Steakhouse Burger
It was Mr. J’s idea, our grillmaster, to hold the mushrooms on with the cheese. They were so good on this burger. I love mushrooms but not everyone is such a fan. I think because these are baby portobellos with a bit more flavor and after they’ve bathed in butter, anyone would like them!