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Posts Tagged ‘burger’

Birthday Burgers & Bass

Posted by Caveman Cooking on May 1, 2012

Yesterday was my birthday. I won’t divulge my actual age, but let’s just say that I clearly remember when my weight was the same number! 😉
Marty's Double Chili Cheese BurgerOne of my birthday traditions is to make a double-chili-cheese-burger pilgrimage to Marty’s Hamburger Stand in West LA … a little classic So Cal food shack tucked in between a fire station and a gas station. I have been frequenting this place since I was 15 years old … and somehow feel cheated that I didn’t know of this place during those preceding years. Yeah, it’s that good! And, every April 30th, it takes an event exceeding armageddon to stop me from my appointed rendezvous with two burger patties (medium rare), two slices of cheese, shredded lettuce, thick tomato slice, dollop of mayo, grilled onions and “a little extra chili”. Even the 1992 Los Angeles riots couldn’t keep me from burger bliss!
This year was no exception, despite the 40+ mile trip and the nosebleed price of a gallon of gas. As usual, the first bite was nothing short of ecstasy, and the last bite pure sorrow that this gastronomic gala was coming to a precipitous end. Nonetheless, I left this oasis with what was left of my Orange Bang in my hand, and a huge chili-eatin’ grin on my face, and headed towards one of my other B-day customs … FISHING!
I met up with big fish guru Mark “Chief” Torrez at Westlake for 2.5 hours of birthday Bassin’. It was sunny, warm (80°), and clear with a slight breeze. We found a few bedders, but they were very reluctant to strike anything we offered, yet were very willing to blow up recently hatched fry that came too close to their lairs. Finally, Chief got things going with a nice 3.5 pound chunk on an 8″ swimbait (picture is on his camera).
4 Pound 14 Ounce Largemouth BassNot too much later I got on board when a Malibu-rigged 5″ Senko (194) got ticked on the drop of a “dinnertime” cast to a dock piling. When the line began to tighten, I dropped the hammer … BOOM! Had an extended fight and several aerials from this 4-14 battler.
I farmed one other, a big bedding female on the hookset, before we decided to spend our last half hour on the other side of the lake. Soon after we got there, I had two nice fish flash on my Custom Cave jig but couldn’t connect. I switched back to the Senko and got a nice 3.5 pounder (no pic) to the net, and then had another pick-up and drop before I had to call it a day … a great birth-day!
I said “Chula vista” to my fishing partner, but not before he bestowed several nice fishing goodies upon me for my big day. Always nice to receive gifts from a fellow angler … they just know exactly what to get you! 😉 Thanks, Chief!!

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Gnarly Cali Combo Burgers

Posted by Caveman Cooking on June 17, 2010

Gnarly Cali Combo Burger
Mission: Take Poppa Mike’s Legendary Gnarly Burgers to the next level.
Mission Status: Accomplished!

INGREDIENTS

1 Poppa Mike’s Legendary Gnarly Burger Patty
1 Hot Dog (any brand is fine … as long as it’s Hebrew National)
1 Hamburger Bun
1 Slice Cheese
1 Slice Fresh Tomato
1 Slice Sweet Onion
1/4 Avocado, sliced

RECIPE

Prepare one Poppa Mike’s Legendary Gnarly Burger patty.

The great thing about these burgers is that if you make too many, and if you aren’t having a dozen hungry people over you will make too many, you can freeze them and throw them directly onto the grill another time. Hence, the use of some hockey-puck-hard burgers here.
Frozen Burgers

Throw burger onto the grill and cook as usual. Just before you flip your burger, put the hot dog on the grill.
Burgers & Dogs On The Grill

Just before the hot dog is completely done, butterfly-cut it lengthwise. Place onto grill, center-side down.
Butterfly-cutting Hot Dog

Place cheese onto burger (any type is fine, but there is something to be said about the flavor combo the good old American slice gives this burger). As cheese begins to melt, cut dog in half crosswise. Place hot dog halves side by side on top of cheese and leave on grill until cheese is sufficiently melted.
Dog On Top Of Burger

Place combo burger onto bun prepared with avocado, tomato, and onion slices. Add condiments to taste.
Gnarly Cali Combo Burger

SIDE NOTE: Chances are, when you are having a BBQ with burgers and dogs, you are going to have, at least, one of each. So, why not combine them into one great sandwich? You won’t miss the extra bun, and the flavor combination will make you wonder why you haven’t tried this before. The only downside is that everyone who is having a plain burger or dog will want a bite!

Prep Time = 15 minutes
Cook Time = 10-12 minutes
Serves 1

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Main Course, Sandwiches | Tagged: , , , , , , , , , , , , , | 14 Comments »

Freezer Food Fest #7

Posted by Caveman Cooking on January 7, 2010

It’s official! We’re moving!! So, I have been given a “request” by the Cavewoman to empty the freezer before we hit the road. The pressure is on!

After spending the afternoon in Rancho Cucamonga with the Caveboy and Cavemom cashing in my Holiday gift from my mother, a Bass Pro Shops shopping spree, there wasn’t much time to cook when we got home. Plus, my son and I were still pretty full from our lunch at the Yard House.
By the way, if you haven’t stopped by one of the Yard House locations around the country, you might want to try it. Besides hundreds of on-tap beer selections, available in yard and half yard glasses of course, there is a wide ranging food menu filled with some very delectable choices. While I opted for a very tasty Shrimp & Vegetable Rice Bowl for my main course, we decided to start things out by splitting a Hawaiian Tuna Poke Stack – marinated fresh ahi stacked with crispy wontons, carrots, bean sprouts, avocado and wasabi soy sauce. Unfortunately, my phone camera doesn’t really do this dish justice. But, suffice it to say, I will definitely order this appetizer again … SOON! 😉
Eventually, though, we all started jonesing for some din-din. After a quick search and rescue mission into the icy hold I came up with a few Poppa Mike’s Gnarly Burgers that had previously been tossed into frigid the chamber for a later date. That date was today!
I just threw them, frozen solid, onto a hot grill. About 12 minutes later we were munching some tasty burgers adorned with some left over bacon from Freezer Food Fest #6, some incredibly creamy avocado fresh from my in-laws tree, and some store bought lettuce, tomato, and onion. And, it was gooooood!
I’m starting to feel like this frozen food quest is starting to make a dent in the load of frigid edibles we have amassed. I can actually see to the back of the freezer in some spots! Perhaps I will indeed accomplish this challenge … we’ll see. 😉

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Marty’s Burgers

Posted by Caveman Cooking on December 10, 2009

If you’ve lived in or visited Southern California you’ve probably heard of or even patronized an Original Tommy’s Burgers … and, hopefully, experienced a late night Chili Burger run to THE original location at Beverly and Rampart near downtown LA. It’s definitely worth trying in order to get a taste of some legendary street food, and great people watching, in the City of Angels.
But, if you are in search of the BEST Chili Burger in town, then you have to head to West LA, before 6 pm, and order up a Double Chili Cheese Burger from Marty’s Burgers.
READ MORE>>

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Poppa Mike’s Legendary Gnarly Burgers

Posted by Caveman Cooking on December 7, 2009


These burgers are so truly “Gnarly” that you have to pronounce the “G” when you say the word!

INGREDIENTS

1lb. Ground Beef
1lb. Ground Lamb
1lb. Ground Turkey
2 Tbsp. Dried Chopped Onion
1.5 Tbsp. Worchester Sauce
1.5 Tbsp. Teriyaki Sauce
1/2 Tbsp. World Spice Merchants “Montreal Steak Spice* (UPDATE: now referred to as “Le Quebecois Steak Spice“)
1 tsp. World Spice Merchants “Chipotle Chili Powder”
2 tsp. Finely Chopped Garlic
1/4 tsp. Ground Pepper

RECIPE

Combine all ingredients in large bowl.

Knead meat mixture and other ingredients together, mixing very well. Grab baseball sized handfulls of mixture and form into patties.

Place patties onto sheets of wax paper. It keeps the burgers from sticking together. Plus, it makes freezing any leftover burgers a breeze.

Just add some cheese, and BBQ or griddle cook as you please. Enjoy!

HINT: My Grandfather, who taught me this recipe, used to use ground Veal. I just don’t do the Veal thing, so I substitute the Turkey instead. Ground Pork can be used, too.
HINT #2: If you freeze these, just throw them straight onto the grill when you’re ready to chow ’em down – no defrosting necessary.

*I highly recommend you get this from World Spice Merchants. Their version the Montreal seasoning is the best I have ever used. Plus, it has very little salt, especially compared to most of the commercial versions available.

Prep Time = 15 minutes
Cook Time = 10-12 minutes
Makes 12 Burgers

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Main Course, Sandwiches | Tagged: , , , , , , , , | 2 Comments »