Down the Rabbit Hole: 4 Cheeseburger Recipes That Don’t Require Buns

My sister is back for her fourth and final recipe in this series. Let me tell you, cialis canada cialis it’s been so much fun having her share her bunless wonders with me and all of you! Not to mention that it’s always fun to sit back and enjoy letting someone else cook for a while. :) While I will admit to giving her quite the hard time with the names of her recipes, pharm she has managed to prove that you don’t need a bun to enjoy one of the classic American foods.

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The Bunless Wonder #4 has no nameWe decided to name this recipe Pocadilla. It’s yet another mash up of words, this time in Spanish, because, well, why not! Named for its small size (pocito) and the fact that its almost quesadilla like. Remember, you can make these with whatever toppings and flavors you want or what you happen to have in your pantry–don’t forget about the build your own burger concept that’s behind all four of these recipes in this series.

Honestly my original fourth recipe was a complete scam. I cheated. I didn’t have hamburger buns, but I did have buns–hot dog buns. I shaped burger meat into turd shapes and added the trappings in a way that made it look like a hot dog…well, one that had been regurgitated and reshaped.

It tasted delicious, but 1) it looked horrific and 2) I used buns and this was supposed to be a series sans buns. (If it hadn’t been for the looks of the thing, I probably would have tried to get cute and squeak by on the technicality that they weren’t hamburger buns and there for just as abstract a carb aspect as our other players…)

Lucky for all of us, especially my sister who has been nice enough to host my craziness here at Bite & Board, I came up with something else and it looks good and tastes great.

Ingredients:

– Burger Stuff: you should know the drill by now. One caveat however, anything we use in this recipe needs to be able to go into the over for 5-10 minutes. (So no lettuce for example.)

– Flour tortillas

0. Preheat your oven to 350 - There is now a level zero! ;)

1. Make small patties 3-4 inches in diameter and not overly thick. These should probably look small to you. We need them small so we can effectively wrap them in a tortilla later. I use the 88/12 burger meat from Costco and find that it doesn’t shrink too much when cooking.

I use 80/20 because I think it has more flavor, but I did try it with the 88/12 and it was still delicious and the meat had a lot of flavor.

2. While you cook the patties on the stove on medium heat, place bacon on a cookie sheet and bake at 350 for 10-15 minutes (checking on it regularly) until done (not overly crispy for reasons we have discussed ad-nauseum in previous recipes. Somehow I always manage to get my bacon done before the burgers and I like it that way because the burgers are still quite warm (not too hot to handle) when I am at the assembly step.

3. Place the cooked bacon on paper towels to soak up the grease. Don’t worry about the bacon getting cold because you’ll be heating it back up later.

4. Dress a flour tortilla with burger toppings, laying everything as flat/thin as possible, I used:

Grey Poupon Dijon Mustard (Pardon me…)
Claussen Pickle Spears (thinly sliced)
Ketchup
Shredded Colby Jack cheese
Bacon

4. Place the burger on top in the middle of the tortilla and fold the tortilla in half one way and then the other, then fold the corners in, pressing towards the middle of the burger (think of trying to wrap a circular present–yeah I know, annoying. …BUT WORTH IT!) Be careful not to tear the tortilla, I like to have the tortillas out in advance so they are room temperature as they don’t tend to rip as much as the cold tortillas.

5. Place the Bunless Wonder folds-down on a tin foil covered cookie sheet (Yeah, I know, I didn’t tell you about tinfoil in the beginning. I think it would be fine if you didn’t use tinfoil too. Don’t cry.)

When I made my sister’s recipe I brushed the tortilla’s with butter. I liked that extra crispness that it adds, but it didn’t quite do it for me, so I made the recipe again and I brushed the tortillas with a little egg wash and it was perfect! Golden brown and delicious!

6. Bake for 5 minutes at 350 degrees–longer if you lolly-gagged around and things got colder. 15 minutes if you made it to this step, but put everything in the fridge to cook for tomorrow (now today and everything is currently the temperature of your fridge) because suddenly a glass of wine and a baguette with cheese was sufficient for dinner.

Enjoy! Careful, they come out piping hot. I don’t usually cut them in half, but for effect I took a picture of one I sliced open. If you can get the hang of folding these just right, you can eat them with one hand. They are great for changing up the lunch routine at the office as they reheat really well and you use less hamburger than you would normally.

It’s been lovely sharing the insanity that comes from my lack of planning, I hope you’ll be inspired to play around with other things familiar to you to accommodate your pantry and/or lack of planning from time to time.

While the Popeeser Loaf was probably my favorite, and most likely the only true recipe (as opposed to an assembly concept) all of these were fun to come up with. You know more than you think you do about cooking when you’re working with foods and ingredients that are familiar to you.

Happy experimenting!

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