I spent the first sixteen years of my life living in the outskirts of Detroit, so I've got some love for the Detroit Lions. I mean, it's deep seeded, OLD Billy Sims love. OK, maybe it's more like sympathy...the Lions have never had an easy road when it comes to wins.
So this week, we're going to turn the Lions into lambs, as we dive in to the regular NFL season with a BURGER BATTLE !!
1/3 cup sun dried tomatoes in olive oil, chopped (reserve 1/4 cup olive oil)
9.5 oz jar pitted Kalamata Olives, drained
2 tbsp. Capers
2 tbsp. fresh chopped Parsley
2 large basil leaves
1 scallion, chopped
juice from 1/2 lemon
Make the tapenade: Add the roasted red pepper, sun dried tomatoes, kalamata olives, capers, chopped parsley, basil leaves, scallion and lemon juice to the food processor. Pulse until items are roughly chopped. Drizzle in olive oil from sun dried tomatoes. Pulse again until items are finely chopped. Set aside.
Heat a grill or grill pan on high heat. In a large mixing bowl, add ground lamb, feta, parsley, mint, minced garlic and egg. Season with salt and pepper. Mix with your hands until well combined. Form four burger patties with the meat mixture. Grill on high heat for 5-6 minutes on each side, until desired level of cooking is achieved. Remove from heat and set aside.
Place the buns on the grill face down for 1 minute to toast.
Assemble the burgers: place a few spinach leaves the bottom layer of the buns, top with a slice of tomato, a burger patty and then about 1/4 cup tapenade. Add top layer bun and Serve immediately.
Heat a large skillet to high heat. Add the bacon and cook on high heat for 7-10 minutes until browned and crispy. Drain with a slotted spoon and transfer to a plate that's lined with a paper towel. Set aside until ready to use.
In a large mixing bowl, combine the ground beef, rosemary and garlic. Season with salt and pepper. Mix with your hands just until combined. Form 4 patties and set aside until ready to cook.
Heat a large skillet to high heat. Add half of the olive oil or butter (2 tbsp.) and the frozen potatoes. Cook on high heat for 7-10 minutes until browned and heated through. Set aside until ready to serve.
In a medium saucepan, combine the shredded cheese and heavy cream. Heat on medium heat and stir continuously until melted and smooth. Reduce heat to warm and stir occasionally until ready to serve.
Heat an additional skillet to medium heat. Add the remaining oil or butter and add the eggs, one at a time. Cook on medium heat until whites are cooked through and yolks are sunny side up. Remove from oil and set aside until ready to build burgers.
Heat a grill or grill pan to medium-high heat. Spray with non-stick cooking spray. Add the burgers and cook on medium-high heat for 3-4 minutes on each side, or until desired level of cooking is achieved. Slice the buns in half and place the open ends on the grill for 1 minute to toast.
To build the burgers: Place the bottom halves of the buns on a serving dish. Add the burgers, then top evenly with the potatoes. Sprinkle each with bacon, then spoon the cheddar sauce over the potatoes and bacon. Add a few slices of fresh jalapeño and place an egg on top. Place the top half of the bun on top and serve immediately.