{"id":152,"date":"2020-08-13T14:48:00","date_gmt":"2020-08-13T14:48:00","guid":{"rendered":"http:\/\/demo.wpzoom.com\/petit\/?p=152"},"modified":"2024-06-21T17:25:22","modified_gmt":"2024-06-22T00:25:22","slug":"the-moab-burger","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/08\/13\/the-moab-burger\/","title":{"rendered":"The MOAB Burger"},"content":{"rendered":"

What makes this burger the MOAB Burger?\u00a0 It’s a big, juicy beef patty covered with melted cheese all on a pretzel bun!\u00a0 Now, add some crispy French fries and you have the perfect meal.\u00a0 Some people prefer sesame buns or Kaiser rolls, but I love my cheeseburger on a pretzel bun.\u00a0 The deep flavor and slight chew of the pretzel bun adds the crowning touch to this burger.<\/p>\n

The Secret to The MOAB Burger<\/h2>\n

This big juicy cheeseburger is a quarter pound of beefy goodness!\u00a0 Who doesn’t like that? This burger is fairly simple to make, but the secret is the Montreal Steak Seasoning on each patty.\u00a0 Cooking it in a hot frying pan on the stove keeps all the juiciness inside.\u00a0 Ooey-gooey melty cheese and a toasted pretzel bun puts this burger over the top!\u00a0 Be sure to use good quality cheese.\u00a0 Personally, I prefer either a Vermont Sharp Cheddar, Dutch Gouda or an aged Gruyere.\u00a0\u00a0<\/p>\n

Living in Las Vegas there are a multitude of places to get a gourmet burger, way too many to mention. Having said that, Hubert Keller’s Burger Bar and Wolfgang Puck’s Spago spring to mind as two of the best.\u00a0 You may have a multitude of restaurants to get a good burger in your home town, but nothing beats a home made burger.<\/p>\n

Grinding your own Beef<\/h2>\n

When we really want to go all-out, we take the extra step of grinding our own meat. Some less expensive cuts of meat can be ground into an outstanding burger. Since, beef brisket goes on sale quite often and we usually buy it for $1.99 a pound.\u00a0 It’s actually cheaper than store bought ground beef, but the flavor is far superior.\u00a0 If you have a Kitchen-Aid stand mixer, you can use the food grinder attachment.\u00a0 I prefer to use the coarse plate grind.\u00a0 It’s very quick and easy to grind your own beef.\u00a0 The extra clean-up afterwards is well worth the resulting MOAB Burger.<\/p>\n\n

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The MOAB Burger<\/h2>\n\n
\n \t\t \t\t\tRecipe by Joe Sanfelippo<\/span>\n \t\t\n
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: Meat<\/mark><\/span>Cuisine: American<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\t<\/div>\n\t\t\n\t\n\t\t\t
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    <\/path><\/svg><\/span>Servings<\/span>
    \n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>

    4<\/p>servings<\/span><\/div>

    <\/path><\/svg><\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Cooking time<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Total time<\/span>

    10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\t

    The MOAB Burger is a quarter pound of beefy goodness covered in ooey-gooey melty cheese all atop a pretzel bun!\u00a0<\/p>\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      1<\/span> lb<\/span> ground beef<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tbsp<\/span> Montreal steak seasoning<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tbsp<\/span> olive oil<\/span> <\/p><\/li>

    • <\/span>

      4<\/span> slices<\/span> cheddar cheese<\/span> <\/p><\/li>

    • <\/span>

      4<\/span> pretzel buns, toasted<\/span> <\/p><\/li>

    • <\/span>

      8<\/span> slices<\/span> bacon, cooked (optional)<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tomato, sliced (optional)<\/span> <\/p><\/li>

    • <\/span>

      4<\/span> lettuce leaves (optional)<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> red onion, sliced (optional)<\/span> <\/p><\/li>

    • <\/span>

      ketchup (optional)<\/span> <\/p><\/li>

    • <\/span>

      mustard (optional)<\/span> <\/p><\/li>

    • <\/span>

      mayonnaise (optional)<\/span> <\/p><\/li><\/ul>\n\t\t\t \t\t<\/div>\n\n\t\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Divide the ground beef into 4 patties about 4 inches wide and 1\/2 inch thick.\u00a0 Season generously with Montreal steak seasoning.<\/li>
      • Warm frying pan with olive oil on high heat until smoking.<\/li>
      • Add the burger patties to the pan.\u00a0 Cook for 3 minutes on the first side, flip.<\/li>
      • Add the cheese.\u00a0 Cover the pan until the cheese is melted.<\/li>
      • Assemble on the toasted pretzel bun with the toppings of your choice.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \t\n\t\t\t