As part of our latest week of interconnected meals we used both angus beef and gouda cheese as primary ingredients, which let us put together a burger we've been wanting to try for some time: a fried shrimp gouda burger! We saw something similar advertised at a restaurant and knew we had to try making our own. Here's our main ingredients:
Here we've got Goudam (a mixture of Gouda and Edam), but you could use any quality cheese you prefer. A handful of shrimp from the butcher block at our local grocery store have had their tails removed and are waiting to be breaded and fried.
We don't normally buy ground beef at the store, preferring to use other meats or to grind our own beef. We saw this angus beef on a great sale though and thought we'd give it a try for a few recipes throughout the week. For our shrimp, we've also got some panko bread crumbs.
Even with already high quality beef, we still want to add some seasonings to make our burgers absolutely burst with flavor. Here we've got worcestershire, garlic powder and salt, a seasoning mix called "rancher steak rub," and some Jim Beam bacon BBQ sauce. This is one of the few times you'll see us using store bought sauce, since we usually make our own (check out our root beer sauce or coffee BBQ sauce), but I got this as a birthday gift and it's fantastic.
The ingredients are mixed into the angus beef...
...and worked throughout until we great a color and texture.
The meat is carefully formed by hand into oversized, amazing looking patties.
We're cooking ours on the skillet along with some sliced onion, as I like my onions soft and caramelized on a great burger.
We also cooked some bacon in the pan prior to throwing in the meat and onions.
The shrimp cook incredibly quickly, so while the burgers are nearing done we put heat oil in a pan and start putting together the breading: panko crumbs, garlic, and red pepper flakes.
The shrimp are dipped into an egg wash first so the breading will stick.
Next they are dredged in the breading and ready to hit the oil.
They only need about a minute or less to fully cook through in the oil, ready to add an unexpected seafood element to our burgers (or you could dip them in sauce and just have them as a snack!)
A few piping hot shrimp are placed on a warmed bun, along with bacon mustard and ketchup.
Next goes on a few slices of tomato, the caramelized onions, melted Goudam cheese, and two strips of bacon.
This is my finished burger, waiting to be devoured:
And here's Megan's, along with a helping of homemade french fries:
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