AJ’s Super Loop Burger Contest details: It’s time to vote! to find the poll- go back to the home page and look under the Cienega ad.
On Sunday, November 7, at 4:00 pm, the three top scoring burger recipes from the list below, all submitted by Loop readers, will be taste tested at AJ’s Burgers and Great American Foods
in New Rochelle by a panel of Celebrity Judges. The winning burger will become theLoop Burger.
The creator of the winning recipe will get a burger a week for a year at AJ’s! HOPE Community services will also win 52 burgers.
More details on the event will follow. But let’s just say there will be plenty to eat. Plan to join us!
First, please vote for the one you like best. Record your vote in the poll that is posted back on the HOME PAGE . Judging ends at midnight, Thursday, November 4. Good luck!
This is not strictly a hamburger sandwich, but it is a hamburger! The ingredients are simple – it’s all in the mixing.
-Peel, quarter and boil 2 Yukon Gold potatoes until done; then mash your favorite way, preferably with lots of milk/half-and-half and butter. A little lump or two is OK.
-Open package of Birds Eye frozen peas and cook briefly until done to your liking, definitely not mushy.
-Sauté in butter two patties of ½ pound (or less) of not-lean chopped chuck or other “good” – I mean good tasting – hamburger meat, to the doneness you like. We cook it very rare so you can actually taste the beef.
-Place a large scoop of mashed potatoes, a large scoop of peas and a patty on each plate.
-Chop the patty into small bite-sized pieces and mix with the mashed potatoes and peas.
-Form into a mound i.e., Hill. Rough cut mix is best – don’t want it mushy.
-"Adjust the seasoning," i.e., sprinkle liberally with salt and pepper.
-The coup de grace is a healthy helping of ketchup pored over the top of the mound.
-Some like the ketchup mixed into the mound, but that’s wrong. It must by flowing down the sides of the hill.
Now that’s Ketchup Hill!
This will be one of the most satisfying comfort foods you will ever eat! I learned this “recipe” in Nursery School 65 years ago. I loved it then, I love it now.
-1 pound of ground pork, veal and beef (Often labeled as meatloaf mix)
-8 slices of Fontina Cheese
-1 bag of baby arugula
-1 red onion
-4 focaccia buns
-Crushed red pepper
-salt and pepper
For Roasted Red Pepper Aioli
-2 roasted red peppers
-1 cup of mayonnaise
-Salt and Pepper
-2 cloves of fresh garlic
-Combine all aioli ingredients into blender or food processor and mix until red peppers have completely broken down
-Divide meat into 4 patties, season with spices.
-Cook to medium well, top with 2 slices of cheese and ensure it is completely melted
-Place burgers on toasted rolls with aioli, baby arugula and some thinly sliced red onion
This recipe is 100% original. I am a junior at mamaroneck high school with a sincere passion for food. please vote for me.
Start with a regular burger and add bacon. Then melt mozzarella cheese on top and drop on an onion ring or two while the cheese is still bubbly. Finish off with a drizzle of chilli on top to make the bun moist and delicious.
French Fried AJ
Submitted by Gina Thomas
Start off with one of AJ’s hamburgers (they are already perfect) on a yummy potato bun/roll. Add ketchup. Add a layer of frenchfries. Add a sprinkle of salt (if desired). Add a little more ketchup. Cover with top of bun and enjoy… Yum yum yum. AJ has all the perfect ingredients already, and putting them together in the right way is so delicious!
First grill red peppers so they are ready to top hamburger. Mix 85% ground round, blend in KC Masterpiece Original sauce, and garlic powder. Form patties. Use grill pan to cook or barbeque if available. I use Todd English indoor grill pan which is fabulous. Sautee onions in butter until translucent. Serve patty on buttered grilled bun, and top with pickle, red pepper and sauteed onion. Salt & Pepper to taste.
If this doesn’t suit you, run over to AJ’s and bring home your cooked hamburgers, with home made fries like I do. 🙂
Have butcher grind you a pound of sirloin.
and give him a cleaned, quartered yellow NY onion to put in the grinder with the meat.
Grind TWICE (this is a great secret.)
Take it home, give 8 dashes (large drops) Worcestershire Sauce,
( If you like them well done, or worse, add 4 tbl spoons beef broth.)
mix up and make 4 burgers.
Cook, (preferably on grill,)
(add American cheese if you want a cheeseburger,)
put on soft roll, add catsup, thin slice of raw onion.
Scallion slices (green part only)
Pinch of Pepper and Salt
Serve on toasted english muffin, slice of monterey jack cheese and a sunny side up egg on top.
Start with a beef filet mignon.
Ask the butcher to clean and tie it…then grind the stuff he cut off.
That residue is just enough for one perfect burger.
Rush home and get out a heavy fry pan…add a generous pat of butter and heat.
Dump the ground filet in the hot butter and sear on each side.
Serve with Grey Poupon.
Can o’ Soup
Submitted by Robin
3 lbs freshly ground sirloin, 85% – 87% lean
1-can condensed French Onion Soup
Mix meat and soup together. Do not over-handle. Measure and press 1/3 lb meat mixture into burger form and flatten into approx. 4" round, sprinkle with garlic, then cook (garlic side 1st) on hot grill. Sprinkle top side of burger with garlic powder and turn only once, till cooked to choice temperature.
1-3/4 chopped meat (20-30% fat — have your Butcher/Meat Dept grind it up special and don’t worry with high heat cooking you lose a lot of that fat besides we all know it tastes better)
3 chipotle peppers finely diced
1/2 medium onion & 1 clove garlic pureed or finely diced
1 tablespoon grated ginger
a few dashes of fish sauce
a healthy slurp of oyster sauce
mix gently & form into 4 seven ounce burgers
cook 5 minutes total, flip half way to a temperature of 130-135°F for medium rare
at the flip place nice slice of Danish blue cheese or whatever on burger
Toast Martin Potato Buns or your buns of choice or a sliced glazed donut
Serve with Dijon mustard & a dollop of hot horseradish or whatever accoutrements you like, maybe another chipotle
This is my favorite burger to cook if I have the time. I am not sure about sharing it, but the chance of a free burger a week at AJ’s is worth the risk.
Fresh ground chuck and sirloin (70/30 ratio). A packet of onion soup mix (season to taste- I like to add a tbl spoon of Worcestershire sauce per patty as well). Stuff 4-5 small cubes of gorgonzola in each patty. Pre-heat the grill to 450 or close to it, 4 minutes on either side. Brush with butter on each side (be careful of flare up if you are using grill) Do not press down on the burgers- all the flavor will run right out of them. Place on TOAST (so you can taste the burger) and top with carmelized onions.
Mix very fresh, carefully processed, ground sirloin and ground chuck, salt, pepper. Gently shape into patties with minimal handling. Grill/broil high heat till pink center. Top with melted butter, Worchestershire sauce and crumbled bleu cheese just before burgers are done, and melting the cheese. Serve on toasted bun with lettuce, tomato, onions on side. Serve with AJ’s fries and Stewart’s diet root beer.