Up next in 10
Who doesn't like a good burger? Not only can you eat a simple cheeseburger, but burgers lend themselves to variation.
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#pauladeen #fullepisodefriday
In this episode of Paula's Home Cooking, Paula whips up four different burger variations for a truly unique burger banquet.
Black and Bleu Burger
https://www.pauladeen.com/recipe/black-and-blue-burger/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. There's just
0:03
nothing that says America like that good
0:06
old burger. So, I'm going to be fixing a
0:09
burger banquet that's going to please
0:11
everybody. I'm going to be stopping by
0:13
the restaurant supply store to pick up
0:16
some stuff for our party. And then it's
0:18
back to the kitchen where I'll start
0:20
with a black and blue burger that's just
0:23
loaded with cheese. Next, I'm going to
0:26
take on sloppy joe. And after that,
0:30
would you believe a burger from the sea,
0:33
a tuna burger, and last but not least, a
0:36
Savannah specialty, pecan stuffed
0:39
burgers. So y'all grab plenty of napkins
0:42
cuz I'm cooking up some good old elbow
0:45
licking burgers today. Today's show is
0:48
all about burgers. I'm actually fixing a
0:52
burger banquet. But before I can do
0:54
that, I want to take y'all to our local
0:56
restaurant supply house here in
0:57
Savannah.
0:59
Well, I finally made it to what I
1:01
actually came shopping for. Look at all
1:04
this cute little retro stuff that
1:05
they've got. I think I got to have a a
1:10
condiment caddy. Aren't that cute? It
1:12
kind of looks like from the 50s. Oh, and
1:15
I got to have a napkin dispenser. Look
1:17
at this old timey. This is what you see
1:20
in like diners. This is just what I
1:23
want. You're going to love their prices.
1:27
Like this is only like $7.95.
1:30
So, eight bucks for that. It's It's a
1:32
great price. And the little the little
1:35
condiment caddy I picked up. It's not
1:38
but four bucks. I mean, you you can't
1:40
get this at a dime store. Had fun. I
1:43
really picked up some neat things and I
1:45
can't hardly wait to go through this bag
1:47
and pull everything out. But we're
1:49
making so many burgers today. I think we
1:51
need to get started. And the first
1:53
burger that I'm starting with is a blue
1:55
cheeseburger.
1:57
And oh, it's so good. And I'm going to
2:00
start with a chunk of blue cheese and
2:04
half a stick of butter.
2:08
And you'll want to make sure that your
2:10
butter is at room temperature.
2:13
And this doesn't have to be smooth, but
2:15
you just want to incorporate that butter
2:18
into that cheese real good.
2:21
All right, I've got that mixed up. Now,
2:22
we're going to add a little salt
2:26
and a little black ground pepper
2:30
and just mix that up. All we're going to
2:33
do is take our blue cheese and butter
2:35
and we're going to load it in a plastic
2:37
wrap
2:39
and we're just going to roll our paper
2:45
and work it into a log
2:48
just like this. And we're going to just
2:50
throw this into the refrigerator until
2:51
it's hard. And then we're going to slice
2:53
it and put it in between our burgers.
2:55
But I happen to have some already ready
2:57
that's hardened in the refrigerator. So,
3:00
I'm going to put this in and pull the
3:02
other out. And I'm going to get the
3:04
ground beef. And we're going to put
3:06
these burgers together. All right. And
3:09
I'm going to cut our log of blue cheese
3:12
and butter. And I'm just going to mold
3:15
that meat around that chunk of cheese
3:17
and butter. All
3:19
right, we've about got these ready.
3:20
Let's see how our pan looks.
3:25
I thought for a second I had gotten it
3:27
too hot.
3:31
Now, a couple of tips about your
3:33
burgers. You don't want to flip them
3:36
back and forth, back and forth, back and
3:39
forth. A hamburger is like a good steak.
3:42
Turn it one time and just sear in all
3:46
those juices. And you don't want to take
3:48
your spatula and mash them because
3:51
that's going to press out all the juice,
3:53
which the juice is what makes it so dang
3:56
good, you know? So, you don't want to
3:58
mash that out of it. All right. So,
4:01
those are sizzling nicely. And I just
4:03
looked down and saw that I forgot to
4:05
take off my jewelry. And I just want to
4:08
tell y'all, Michael's going to spank me,
4:13
but I'm going to take my jewelry off now
4:15
cuz you really do uh when you're
4:17
cooking, not want to wear your jewelry,
4:19
especially when you're handling ground
4:22
beef. So, I'm going to get these off and
4:24
go over there and wash my hands.
4:26
And then we're going to move on over to
4:29
a burger that just holds the sweetest
4:32
memories for me and was so good. I ate
4:36
tons of them as a teenager.
4:40
My two best friends was uh Diane and
4:44
Darlene Cheddar and they lived a block
4:47
away from me. And the first time they
4:50
ever invited me to their house for a
4:52
meal, they said, "Oh, Miss Hires, Miss
4:54
Hires, please let Paula come eat supper
4:56
with us." And uh I said, "Well, what are
4:59
we going to have?" and they said, "We're
5:02
having sloppy joe's." And I thought,
5:04
"Well, h that's not something we had at
5:07
our house." So, I went over to the
5:10
Teders
5:12
and
5:14
we had sloppy joe's and they were so
5:18
sloppy and so good
5:22
and they're so easy to make. So, all
5:25
we're going to do is take our ground
5:27
beef. Now, this is a ground round, which
5:29
is a little leaner.
5:32
I wouldn't recommend this for a regular
5:34
hamburger, but because we're going to
5:37
juice this thing up,
5:39
it'll be fine.
5:42
This is by no means a fancy burger,
5:44
we're just going to sprinkle our pan
5:47
with flour, and that's going to make it
5:49
thick for us because we're not adding a
5:52
cream soup. We're adding an onion soup
5:55
that has like your broth. And these
5:58
burgers look and sound like they're
6:00
ready to be flipped.
6:05
Oo. And you can see some of that cheese
6:08
trying to ooze out of them.
6:11
All right. Now, we're going to come back
6:13
over here.
6:14
I'm just going to cover that and cut
6:17
that eye off for a minute because these
6:18
burgers, I think, are ready for us to
6:21
build and put together.
6:29
All right, I'm ready to build some
6:32
burgers here. I don't know about y'all,
6:34
but I love mayonnaise on my hamburger.
6:37
And look at that. Look at the cheese
6:39
that ran out of that. I hate that I
6:41
missed it. So, I'm going to just kind of
6:42
do it like that.
6:44
And look, I got the cheese magically on
6:47
it.
6:48
All right. So, I'm going to put just a
6:50
little mayonnaise.
6:53
I'm not much of a ketchup eater on my
6:55
burgers, but I do love lettuce and
6:58
tomato. And I'm going to come over here
7:00
and steal some of this onion for those
7:04
sloppy joe's. Look at that. Doesn't that
7:07
look like a wonderful burger? Can't
7:10
hardly wait to taste.
7:17
Oh,
7:21
it's so good.
7:24
I can taste the blue cheese. I got to
7:26
run for a second, but when we come back,
7:28
I'm going to show you how to make that
7:30
delicious sloppy joe and tuna burgers.
7:34
So, y'all don't go anywhere.
7:42
[Music]
7:51
All right, it's time for us to fix this
7:54
blast from the past here. These sloppy
7:56
joe's. And before we left, you know, I
7:59
told you I'd put the flour in there. And
8:02
it's good and hot. Now, all we're going
8:04
to do is add a French onion soup to it.
8:09
It's almost just like beef broth. So, we
8:11
really needed that flour to help thicken
8:14
it up because we want as much of that
8:16
burger as we can to stay on that bread.
8:19
And I'm gonna let it cook and thicken.
8:22
And while we're doing that, we're going
8:23
to come over here and make a tuna
8:25
burger. Telling you, it's a burger
8:27
frenzy today. And I'm going to be
8:29
stuffed by the time this day is over.
8:31
I'm already full. I ate way too much of
8:32
that last burger. I was just going to
8:35
taste it and almost gobble the whole
8:37
thing down before I knew it. All right,
8:40
we're going to start with a couple of
8:41
eggs and we're going to beat them. And
8:44
then we're going to add just a canned
8:46
tuna. And I'm using a white albaore tuna
8:50
naturally. And you want to drain that.
8:53
All right. And I'm going to look over
8:54
here at our sloppy joe's. You can see it
8:56
getting thick. I'm going to leave it
8:58
uncovered now at this point so some of
9:00
the moisture can cook out of it. All
9:04
right. And I'm going to add bread crumbs
9:06
to this tuna and egg mixture.
9:09
and diced onions. And these are diced
9:12
fairly fine.
9:14
And a little celery
9:17
and a little pimeina for color. Just
9:20
that little bit of red in there is
9:21
awfully pretty. And we're putting some
9:23
chopped fresh garlic.
9:25
And for a little spice and heat, we're
9:28
putting some horseradish. If you take
9:31
too big a whiff of this, it'll clean out
9:32
your sinuses for you.
9:35
And we're going to do about a tablespoon
9:38
of lemon juice.
9:41
Okay. So, we're going to let this heat
9:42
up. And I found the best way to do these
9:46
burgers is brown them in the skillet and
9:49
then we'll put the skillet in the oven,
9:50
let them finish cooking out because it's
9:52
got those eggs in it. And you don't want
9:54
to run the risk of the burger getting
9:56
too dark and and then the egg center
9:59
being like raw. So, we've got everything
10:01
mixed together, and I'm going to add
10:02
just a little fresh ground pepper. Isn't
10:04
this the neatest pepper grinder?
10:07
Somebody actually made this and brought
10:10
it by the restaurant for me. It looks
10:12
like a lighthouse cuz, you know,
10:13
Savannah's known for their lighouses.
10:16
That's a neat one. So, I'm going to put
10:18
a little olive oil in our pan. Not much,
10:21
just a little.
10:23
We're just going to shape these into
10:25
patties. So, we're just going to brown
10:27
these off. We're going to flip them one
10:29
time and then we're going to run them
10:32
into the oven for about 10 minutes
10:36
on about 350°.
10:39
But this is a nice little variation for
10:42
tuna. You can get tired of just plain
10:44
old tuna salad. Let me give my hands a
10:48
quick wash.
10:50
Hey Harry,
10:54
these sloppy joe's are looking perfect.
10:58
All right, let's see if these are ready
11:00
to flip. All right, let's
11:04
gently turn that. See how pretty that
11:06
looks? I don't like mine real real real
11:10
dark. Let's see if this one's ready to
11:12
turn.
11:21
Yeah, that looks good. And I'm going to
11:23
just do a little bit more olive oil over
11:25
it. All
11:27
right. So, let's get these in here.
11:42
And
11:43
it's time to taste this other burger.
11:46
And the way we're going to eat these is
11:48
just plain old white bread. I'm going to
11:52
just smear this with some mustard. This
11:53
is how they taught me to eat them. But
11:56
over the years, I actually added
11:57
mayonnaise to it, too. And fresh onions.
12:01
Looks so good. And we're just gonna pile
12:04
that sloppy joe mixture right up there
12:08
like that. Then we're just going to take
12:10
our bread and we're going to smush it.
12:12
Now, I'll tell y'all right now, this is
12:14
not a pretty burger, but it's so tasty.
12:24
M.
12:26
It's just like I remember.
12:30
I've got to leave for a second, but
12:32
y'all don't go anywhere. Stick around
12:34
cuz we're going to finish up those tuna
12:36
burgers. And just when you think a pecan
12:39
couldn't get any better, I've got
12:41
another surprise for you. Pecan stuffed
12:44
burgers.
12:51
[Music]
12:58
Okay, let's see if these tuna burgers
13:00
are ready.
13:02
They should be.
13:04
Ooh,
13:06
don't they look good?
13:08
I have just put that bun in that pan and
13:11
I've got it on low for it to heat up.
13:14
And over here, we're going to just
13:16
lightly lightly cook our bacon. And this
13:20
is going on the pecan stuffed burger.
13:24
And we're not going to cook this all the
13:25
way done because we just want it
13:27
pliable. So keep a close eye on this.
13:32
I'm going to flip this burger.
13:35
That tuna burger. Oh, it looks so good.
13:38
All right, I'm going to flip this bacon.
13:40
And you can see it's getting a wee bit
13:43
brown. I'm going to go ahead and cut off
13:45
the pan now cuz I really don't want that
13:48
to start getting crisp and brown cuz I'd
13:51
never be able to get it wrapped around
13:52
that burger. I'm going to let it rest
13:54
there and we're going to put together
13:56
our burgers. And the filling is so
13:59
interesting. I told y'all earlier that
14:01
just when you think pecans were just
14:04
over the top, they keep getting better.
14:06
I'm back to my old tricks here. I'm
14:08
going to use a half a stick of butter
14:13
and some grated onion
14:17
and some chopped pecans.
14:20
Some fresh parsley.
14:22
And once again, that butter is real,
14:24
real soft. It's going to taste like
14:26
roasted pecans in the center of these
14:29
burgers.
14:31
Going to put some salt in it cuz I love
14:34
the saltiness of a pecan. So, that's
14:38
going to make it savory. I think I'm
14:40
even going to put a little pepper. Oh,
14:42
these are going to be delicious.
14:46
I'm going to go ahead and take this out.
14:48
So, it can be cooling. All right. So,
14:51
what we're going to do is take our
14:53
patty, put about two tablespoons
14:57
of our filling, and then we're going to
15:00
take the second patty and place on top
15:03
of that. And we're going to seal the
15:05
edges.
15:08
and just wrap it around there. If your
15:10
bacon has shrunk up too much, you can
15:12
just kind of tug on it. All right, these
15:15
are ready to go into the oven. Now,
15:17
we're going to
15:19
actually broil these rather than bake
15:21
them. Put those on the pan.
15:24
And you'll need to watch these pretty
15:26
closely cuz that broil heat is pretty
15:30
hot.
15:39
I've got some over here that's already
15:40
ready.
15:44
Look
15:47
at that nice burger.
15:51
Oh, and let's check our
15:54
Oh, doesn't that look good? that buns
15:56
had a chance to get nice and warm.
16:01
For our tuna burger, I really wanted a
16:04
different kind of topping rather than
16:06
mayonnaise or ketchup. So, I have an
16:09
avocado sauce and we're going to just
16:12
serve that just like that. All right.
16:16
Now, you want to make sure that you
16:18
remove the toothpicks.
16:24
Oh, look how good that looks.
16:27
All right, so I've got my pecan burger,
16:30
got my tuna burger. Gosh, I don't know
16:32
which one to taste first. I think I'll
16:35
go for the tuna burger first. Look at
16:37
that avocado sauce. Looks wonderful.
16:48
It's delicious. Right, let's go over
16:51
here and check this bad boy out. Look
16:53
how good that looks.
17:01
[Music]
17:06
Look at that.
17:08
Looks delicious.
17:10
I got to run clean up, y'all.
17:15
But y'all hang with me cuz next I'm
17:17
going to be showing y'all some tips.
17:19
Some good tips.
17:21
[Music]
17:27
[Music]
17:35
I want to share with y'all now a few
17:37
things that will just make your burger
17:39
banquet so fun. And you may say, "Paula,
17:42
that's a lot of trouble. I I don't want
17:43
to go to that trouble." But you're going
17:46
to have such a good time at the
17:48
restaurant supply store. And once you
17:50
get all this stuff and have it, then
17:52
it's so easy to just pull out time after
17:54
time after time. And I'll tell you
17:56
another place that's good to pick up
17:58
some of these retro things is at yard
18:01
sales. These adorable little retro
18:03
glasses. They were probably made in the
18:05
50s and 60s. And I actually found those
18:07
at a yard sale. And I do love a yard
18:10
sale. And I found at the restaurant
18:13
supply place little menu holders. And
18:16
you can see I even did my menu up on the
18:18
computer. And this is the greatest
18:21
trick. This is a bar condiment tray.
18:25
This makes a wonderful condiment tray
18:27
for your burgers. And I picked up these
18:30
neat baskets. And all I'll do is have
18:33
some parchment paper and napkins and
18:36
everybody can come through the burger
18:38
buffet and put anything that you want on
18:40
it. And you can see I've got sllo and
18:42
potato chips and onions and different
18:45
kinds of cheeses, lettuce, tomato, all
18:47
kind of pickles. And speaking of
18:49
burgers, it's time for me to go in the
18:51
house and gather them all up. Oh, I
18:53
can't wait.
18:56
Well, I've got all the burgers out here.
18:59
In fact, I even got my basket fixed. And
19:02
today's menu is really affordable. You
19:04
can get a sloppy joe for one kiss, a
19:07
pecan burger for just one hug, and a
19:10
tuna burger for one smile. And if you
19:14
eat all of these, I suspect by the time
19:16
you get to that black and blue burger,
19:19
you're probably going to be cussing, O
19:21
Paula. But that's all right. It'll be
19:23
fun. So until next time, America, I send
19:26
y'all love and best dishes from my
19:29
burger banquet to yours.
#Food & Drink
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