DUDE FOR FOOD The Fully Loaded Burger at Tender Bob's

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Heat the oil in a large nonstick skillet over medium-high heat. Add the beef and spices to the skillet and cook, stirring occasionally to break up lumps, for 5 minutes or until browned. Meanwhile, add all the sauce ingredients to a small bowl and stir to combine. Divide the beef, lettuce, tomatoes, cheese, pickles and onion among bowls.

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Check here for tips on cooking burgers three different ways! Once patties are done cooking, add cheese to melt. In a small saucepan combine green chile, salt, and garlic powder. Add more garlic powder and salt to taste. Once green chile is warmed, add to burger along with any other condiments and enjoy!

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In a small bowl or jar, combine mayonnaise, tomato paste, tamari, maple syrup, pickles, garlic, salt and black pepper and whisk to combine. Once the beef is cooked, prepare the bowls. Split the lettuce, cherry tomatoes, red onion, bacon and pickles across 4 bowls. Top each bowl with a 1/4 portion of the beef mixture and a drizzle of special sauce.

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DIRECTIONS. Preheat oven to 425°. Arrange Veggie Rings in a single layer on a large baking sheet and bake for 10-12 minutes or until golden and crisp. In a medium bowl, gently mix the ground beef with Worcestershire, salt, garlic powder and pepper. Form mixture into 4 patties.

DUDE FOR FOOD The Fully Loaded Burger at Tender Bob's

Once your beef is cooked and the special sauce is prepared, you're ready to build your burger bowls! For each burger bowl, combine 2 cups lettuce, 1/4 of the ground beef, diced tomatoes, pickles, onion, bacon, and avocado, as desired. Drizzle burger bowl with 2-3 Tbsp. special sauce and enjoy! Prep Time: 20 mintues.

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Pan fry the kabocha squash. Dice the kabocha squash into 1/2 inch x 1/2 inch pieces. Measure out 3-4 cups and store the rest away. Place 1 tbsp of ghee in your cooking pan and bring to medium-high heat. Once the pan is hot, add the kabocha squash. Sauté for about 5-7 minutes, stirring the squash every 30-60 seconds.

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Step 2 Coat a 12-cup muffin tin with cooking spray. Season beef with salt and pepper. Add a small handful of beef to each muffin tin, then press up the sides to create a cup. Divide the bacon-and.

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Step by Step Instructions. Soak cashews for at least two hours in hot water. Cook ground beef in a frying pan over medium heat until no longer pink, about 5 minutes. Add in the onion and Dijon mustard, stir and cook for an additional 5 minutes until fragrant, stirring frequently. Drain off any fat.

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In a large bowl, combine the bread crumbs, onion, salad dressing and eggs. Crumble beef over mixture and mix well. Shape into six patties. Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on rolls with lettuce, cheese, tomato, ketchup.

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Add ½ cup mayonnaise, 2 tablespoons ketchup, 2 teaspoons pure maple syrup (see Notes), 1 tablespoon dill pickle relish, 2 teaspoons dried minced onion, 1 pinch crushed red pepper flakes, and 1 pinch salt to second medium mixing bowl. Whisk ingredients together until fully combined. Taste and adjust quantities as needed.

DUDE FOR FOOD The Fully Loaded Burger at Tender Bob's

Put ground beef in a bowl. Add salt, pepper, soy sauce, garlic powder, and mustard. Mix. Form 4 cups with the meat. Put half of the cheese into the cups. Saute the mushrooms in a skillet with the butter. Add the mushrooms on top of the bowls. Add the rest of the cheese. Bake at 375 for 40 minutes.

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Warm a small skillet over medium heat and coat with cooking spray. Add ground beef to the skillet and cook until browned. Season then set aside. Prepare all toppings and special sauce, then set both aside. To assemble 4 servings, create a base of about 1-2 cups of romaine lettuce in 4 bowls. Top each with about 3oz ground beef, 1 tablespoon of.

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Start with a grilled pineapple ring, then add some Canadian bacon and a drizzle of teriyaki sauce. The sweetness of the pineapple pairs perfectly with the savory bacon and rich sauce. 6. The Vegetarian Burger: Roasted Red Peppers, Goat Cheese, and Pesto Sauce: This burger is packed with flavor, even without the meat.

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10 likes, 0 comments - veragreenmangrantchester on March 20, 2024: "Fully Loaded Our new VERA BRGR is packed with a prime rib burger (of course), bacon, roasted onion, Monterey Jack cheese and cucumb.

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In a large skillet over medium-high heat, season with sea salt and black pepper. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated. Meanwhile, whisk together all dressing ingredients. Set aside. Divide the leave lettuce among 4 bowls.

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Add in the pickle juice, coconut aminos, mayo, tomato paste, hot sauce, and garlic. Blend on high until very smooth, adding some of the soaking water 1 tablespoon at a time to thin out, if desired. Stir in the chopped dill pickle, and place the sauce in the fridge to chill while you make the rest of the burger bowl.