The invasion of the super burgers!

Anyone see a disturbing trend found at sit down restaurants lately? The attack of the super burger is what I am talking about. It seems like these eateries are trying to put anything on top of a hamburger just to be different. I recently went to a place called Meat Heads (a new chain in my area.) My guess they are calling these huge creations as gourmet burgers. I will confess that I ordered the Californian because it had wasabi-mayo sauce and boy Yummmmmy! Now before you say anything, even I can eat bad once in a while. Boy was this thing good, but the bill turned out to be $18 after Kim and I got our burgers, fries and soda’s. $18 bucks!!!!! Again before you say anything, yes once in a while we eat bad, did I mention these burgers were yummy?

Now this is where the story changes. After the yummy lunch we went shopping and about 15 to 20 minutes later I needed a nap and not just a 1/2 hour nap, I felt like I could have slept a week. I call it the journey. The journey starts with this thing tasting so good, but the rest of the journey (past the tongue) my body gives me a lesson on why I only do this once in a while. It got to the point where I felt like I was mental a step or two behind what my body was doing. FOGGY!

Looking through the Cook This Not That book I found a super burger that compares to my Meat Head experience and it comes from your friends at Red Robin. Yes I have enjoyed their yummy burgers in my lifetime, also.

On to the facts:

The Red Robin Santa Fe Burger

• 1,095 calories
• 68g fat
• 1,508mg sodium
• $9.79
• Not to mention the appetizer and fries (makes McDonald’s look pretty good right now doesn’t)

The healthier choice:

Green Chile Cheeseburger

• 320 calories
• 11g fat
• 420mg sodium
• $2.62
• 4 servings

Ingredients:

• 1lb ground sirloin or brisket (could even be ground turkey)
• salt and black pepper to taste
• 1 can roasted green chilies drained and chopped (fresh chilies are even better)
• 4 slices Swiss cheese
• 4 potato buns (read ingredients on package for best results)
• 4 thick slices tomato
• 4 medium slices red onion

Directions:

• Heat a grill, stove grill pan, or a cast-iron skillet
• Season the meat with salt and pepper
• For 4 patties, being careful not to overwork the meat
• When the pan is hot, add the burgers
• Cook for 3 to 4 minutes on the first side, flip and immediately top each with a tablespoon of chiles and a slice of Swiss
• For medium rare burgers, continue to cook for another 3 to 4 minutes until patties are firm
• Remove the burgers, toast the buns on the hot grill
• Dress the bottom of the buns with a tomato and onion

Let’s hope the FOG won’t hit you as hard, if so there is nothing wrong with naps either.