Homemade Breakfast Burger Recipe
Dec04

Homemade Breakfast Burger Recipe

Homemade Breakfast Burger Recipe Today I give you a very simple recipe that will satisfy even the pickiest of eaters. I have yet to meat anyone who doesn’t like a good sausage egg and cheese biscuit sandwich.  If I ever meet that person I will treat them like the terrorist they are. Obviously I have a passion for these types of foods (duh!), the kind of food that you’d have to be insane not to enjoy. You know, your burgers, pizzas, root beers, and of course breakfast burgers. As always I dare you to hate them, and if you do you’re not my friend. Chances are you already understand the complexity of this recipe (or lack thereof). I mean, what’s not to get? Sausage, egg, cheese, and biscuit. Boom, done! But I’ll include a short recipe for your enjoyment anyway.   [three_fifth] Recipe: Biscuits (homemade or store bought) Breakfast Sausage Sharp Cheddar Cheese Eggs – Start by telling your wife how pretty and intelligent she is. Follow that up with telling her that she was right. Don’t bother elaborating on what she was right about, trust me she already knows. Then when she’s all buttered up ask her if she would be a doll and bake you some delicious buttery biscuits because if you tried making them they just wouldn’t turn out as well as the ones she makes. Be sure to ask that she make them big and thick. If that works, you’ll have delicious biscuits within the hour. If that doesn’t work, chalk it up as a learning experience and strive to do better next time and then go buy some cheap biscuits from the store. P.S. Do NOT try the ‘foot rub trade’ technique. Using foot rubs as a means of trade rarely if ever works in my experience. If you use this technique what will likely happen is that she will suddenly develop a complete loss of memory of the event and will always complain about how you never rub her feet, even though you do it on a very consistent basis. But that’s just my experience. – Get your breakfast sausage ready. We used maple flavor, though I much prefer the spicy variety. Press your sausage into patties, 1/4 pound per patty is plenty. (Look at that fancy burger press that my wife got me! She really is pretty, intelligent, and right) – Grill those patties. When you flip them add your sharp cheddar cheese and let it melt as they finish grilling – Fry some eggs to your preferred specification. My preference is over easy. – Place the sausage, cheese and egg between two halves of a large biscuit...

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Caramelized Onion and Sausage Pizza Recipe
Jul16

Caramelized Onion and Sausage Pizza Recipe

Caramelized Onion and Sausage Pizza Recipe Lets talk pizza toppings. Heaven knows I love me some delicious pizza! Pizza is so good that it’s hard to mess up, though some people find a way. In my opinion pizza is not pizza at all unless it has some kind of meat on top and the only time I it is allowed to be vegetarian is when its main topping is mushrooms and if green peppers are nowhere nearby because once green peppers are on your pizza it has become a green pepper pizza no matter what other toppings go along with it. I love pepperoni as a topping, it’s great and it’s a crowd please-er, but for this reason it is over done. Also it is extremely hard to find good pepperoni, be it at a restaurant or the super market. Most of the pepperoni out there is very very mild and some are nearly flavorless. And cheese pizza. . . come on. Cheese pizza is just pizza before its finished, don’t waste my time with cheese pizza. My favorite topping right now is caramelized onions and sausage. I’ve never seen this on a menu anywhere so the only time I get it is when I make it myself. The sweet and savory onions compliment spicy sausage in such a way that makes my soul happy. So today you get my recipe. Enjoy! What’s your favorite pizza topping combination? [three_fifth] The Dough 2 C flour (bread flour is best) 3/4 tsp salt 1 1/8 tsp yeast 1 T olive oil 3/4 C warm water  I like to do my pizza dough in a food processor if I can help it, but any mixer will do. Combine flour, salt, and yeast in your mixer and mix for a few seconds. Then, while mixing, add the olive oil and then the warm water until the dough forms into a rough ball (about 30 seconds or so). Let it sit for a few minutes and then mix again for 30 seconds. Put the dough on a lightly floured counter and knead in more flour by hand until it is only slightly sticky to the touch. The dough will be a bit tough, that’s ok just don’t let it get overly so. Oil a bowl and and put the ball of dough in it and then cover it with plastic wrap. Set bowl aside in a warm place until it doubles in size. The Pizza 2 large onions 1 T butter 1 T olive oil 1 pound spicy italian sausage 8 Oz mozzerella cheese Enough tomato sauce to cover a pizza Slice 2 large onion into thin rings and...

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Root Beer Recipe
Apr09

Root Beer Recipe

Homemade Root Beer Recipe What goes better with a burger than a chilled glass of root beer? I contend; nothing. So why not make it your own personal favorite root beer at half the cost of the store bought stuff? Sounds like a win win right? It is, and it’s almost as simple as making Kool Aid. I’ve made considerable improvements to my homemade root beer. If you’re up to date with me you’ll know that my first attempt was failure and ended up tasting like pure yeast, but after much trial and error and being misguided by nearly everyone else on the internet who uses this particular method I have found a balance that tastes very good and that isn’t overly yeasty. And it makes a good float as well. This recipe is extremely simple and can be tweaked with different ingredients. I’ve tried several since we last talked about root beer and this is the way I prefer it. Here’s what you’ll need: A funnel A two liter soda bottle (empty, duh) 3/4 Cup sugar 1/4 Cup honey I T root beer extract 1/16 tsp of brewing yeast         1.  Before you do anything, boil 2 liters of water and place it somewhere to cool for a while. (Boiling the water will remove the chlorine, which is good because chlorine and yeast don’t get along. It’s not a huge deal if you don’t boil the water but the finished product will be less contaminated if you do.)          2.  With the aid of your handy funnel, add the sugar and honey to the empty soda bottle. (I like to add a little honey because it thickens the soda a bit. Also, Honey can be substituted for sugar straight across, but only up to 1 cup, after that it will taste overly honey-y. You can use 1 cup of sugar and omit honey altogether if you like or vice versa, whatever. Also, you can use any type or mixture of sweetener you like)         3.  Get your brewing yeast and put it in a cup with a small amount of boiled/cooled water. Set it aside, you’ll need it a bit later. (Water MUST be below 90 degrees Fahrenheit) (Yeast will die a painful and pointless death above temperatures of about 90 degrees Fahrenheit so make sure that your water has cooled before adding the yeast or your soda will be flat. Be warned that nearly all the other recipes out there will tell you to add 1/4 tsp of yeast per two liter bottle of root beer mixture. These recipes were written by...

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Beer Brats Recipe
Mar19

Beer Brats Recipe

Beer Brats For the first time I’m going to attempt to share a recipe with you. This occurrence alone is unique enough but what makes this post even more unique is that it’s not a burger recipe. -gasp- I know, I know, everyone calm down. I haven’t given up on burgers, not by a long shot, nor have I forgotten the name of the blog. But its my blog after all, I am THE Sam of Samburger so I can do whatever the hell I want, right? Obviously I wouldn’t purposely do something I thought my audience wouldn’t enjoy, and besides you will LOVE this recipe, believe you me. It’s so freaking good! That’s a Samburger guarantee. If you like beer and bratwursts, you’re in luck. If you don’t care for beer but you like bratwursts, you’re also in luck as this recipe doesn’t actually end up having any alcohol in it at all or even really taste like beer. Though the beer adds an undeniable rustic taste that you won’t duplicate any other way that I know of. If you don’t like bratwursts. . . then just leave. A joke of course, I know some people don’t appreciate spiced sausage as much as others, my wife included, but it’s really hard for anyone to dislike this particular recipe. Just ask my wife, she’s since been converted. INGREDIENTS: 1 lb bratwurst sausage (about 4 links) 1 large yellow onion, thinly sliced 2 cloves garlic, thinly sliced 1 bottle beer (12 oz), (get something good, we got Budweiser but we should have dreamed bigger) 1 tbsp olive oil 1/2 tsp salt 1 tbsp brown sugar 2 tsp Worcestershire  sauce -Gather all of your ingredients,  cut the onion into rings and with the olive oil saute them on medium heat for about 10 minutes or until they’re golden brown. -Add the garlic and saute for another 3 minutes. -Add the brats and the beer.  Stir until the beer boils, then cover and reduce heat. This will allow the brats to cook all the way through while being infused with the beer, about 15 minutes.   (You’ll notice from the above photo that we used a 25 oz. can of beer. That’s nearly twice as much beer as you’ll need. We only used half of it, so one regular bottle or can of beer will work fine for this recipe, and as stated in the ingredients section above, get a high quality beer, we didn’t and should have.) -Remove the brats which are now a pale color and put them on a plate for a minute while we continue with the next step.     -Turn the heat to high until...

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