Sometimes you just feel like a good burger, but there just isn't one in a restaurant that will cure your creative taste buds. That was my feeling last night when I was done my bike ride. I had two mini soft pretzels left over from work, and I wanted to incorporate them into to my dinner somehow.After a few minutes of thinking, I created two burger ideas and set out to the store for all of the trimmings.The pretzel burger was the first one I designed. I sliced the pretzels, which were still connected, and toasted them, spreading on honey Dijon mustard on one side and Heinz balsamic vinegar ketchup on the other half once toasted. Then I put a slice of tomato on the half with the ketchup. Next came the burger patty that I had grilled with ground sirloin, salt, black pepper, and onion powder, and topped with a mixture of smoked Gouda and steakhouse onion American cheese from Wegmans (a thick slice of American cheese that had sauteed onions and pieces of jalapenos mixed into the loaf before slicing). Then I topped with fresh arugula and another slice of tomato, then the half of pretzel with mustard. The sandwich was mouthwatering and fresh. all of the ingredients popped.
The other burger I made started with a toasted and buttered onion roll. Then I added two slices of fresh tomato to the bottom half. I topped that with a grilled burger that I made with a little salt, onion powder, black pepper, and teriyaki sauce. Then I topped with burger with a slice of grilled pineapple. In the center of the pineapple, I put a spoonful of low fat, small curd cottage cheese, then topped with the other half of the toasted onion roll.
On their own, both burgers were standouts. Together, they were dynamic.
