I’m curious… How many of you guys go tailgating for the football season? I know Niners fan must do it a lot because of the horrendous amount of traffic going into the city well before the game starts. Thanks SF for practically only having one way into the city.
Believe it or not, I’ve never been tailgating in my life. Not once. I didn’t even do it in college and I went to a pretty big football college, too! Does that mean I have no school spirit? Sorry, Bruins!
(note to self: pictures of raw meat are just not appetizing)
I may not have tailgated before, but I’m all about “table-gating” at home. There, I have the comfort of my kitchen and all of the amenities needed in order to cook. Forgot the ketchup? No problem, I’ll just walk over to the fridge and get it.
I’m much more into the food than the game, anyways. I have no idea how football works and can’t for the life of me get into it. I’d like to think of myself as a pretty athletic gal, having played sports in high school, but football just seems so…. slow.
Vlasic sent me a tailgating kit to get the party started. When I think of pickles, I immediately think of hamburgers and picnics at the park. Burgers and grilling go hand in hand. I “grilled” my burgers indoors on a grill pan on the stovetop, but they turned out just as good.
Do you prefer your pickles inside your burger as chips or outside as dills? I’m into both. Farmer’s Garden by Vlasic also has great and crunchy varieties.
I used to hate eating pickles when I was little, but I came around to them about five years ago. Now I can demolish those Disneyland pickles in a bag within minutes.
What tailgating party doesn’t have chips? They’re a must. I’m partial to the jalapeño kettle baked ones, but most chips will do.
This burger is nice and juicy, thanks to the 80/20. Even though it’s a little fattier than other ground beefs, it’s totally worth it. Don’t skimp.
I’ll take two burgers, please.
Ingredients
- 1 pound ground beef (I used 80/20)
- 7 dashes Tabasco
- 1 tsp garlic salt
- 1/2 tsp freshly ground pepper
- 1 cup sliced crimini mushrooms
- 1/4 of an onion, chopped
- 1 tsp brown sugar
- 1/4 cup crumbled goat cheese
- 4 kaiser rolls (mine were topped with cheese)
- any other toppings you'd like: lettuce, tomatoes, mayonnaise, pickles, etc.
Directions
- In a large mixing bowl, mix together the meat, Tabasco, salt, and pepper. Divide and form into four patties (or three if you're making bigger burgers). Cook over a grill on medium heat until desired doneness, flipping the burger halfway through.
- While the meat is cooking, cook the mushrooms, onion, and brown sugar in another saucepan until caramelized, about 8-10 minutes. Set aside.
- Toast your rolls and put together your burger with the caramelized mushrooms and all your remaining toppings, making sure to put the goat cheese on top of the meat so that it melts. Serve immediately.
This is a sponsored post by Vlasic, but the opinions expressed are my own.
[…] https://lovintheoven.com/2013/11/goat-cheese-hamburgers.html […]