Funkytown Limburger Burger

Limburger Burger 055I LOVE Disco music! It seemed like “funky” was popular back in the 70s and 80s. For example, songs like:

Play that Funky Music by Wild Cherry or Funkytown by Lipps, Inc.

Then came along “Once More With Feeling” the Buffy the Vampire Slayer musical, Season 6, Episode 7 in Nov. 2001.

I must admit that I love all of the songs, but my favorite is when Limburger CheeseXander and Anya sing “I’ll Never Tell,” “She eats these Skeezy cheeses, that I can’t describe.”

I guess that Limburger can be considered skeezy, stanky and only for the brave. I have an “iron gut” so I think I will survive this. If not, someone call 9-1-1!

I remember watching the 3 Stooges a long time ago, in an episode with Limburger cheese. They cracked me up. So in the name of science, I will try it. Maybe it won’t be so bad. After all, I like Feta cheese, Chitterlings and Kimchee.

INGREDIENTS:

  1. Prime Rib Beef Steak Patties, 4Burger Prep4
  2. Limburger Cheese, recommended: Champion, 1 oz per patty
  3. Soft Pretzel Buns, recommended: Pretzilla, 4
  4. Liquid Smoke, recommended: Wright’s, 1 cap or less
  5. Soy Sauce, 1 teaspoon
  6. Worcestershire Sauce, 1 teaspoon
  7. Granulated Garlic, recommended: Hy-Vee, ¼ teaspoon
  8. Chicago Steak seasoning, recommended: Weber, ¼ teaspoon
  9. Granulated Beef Flavor Bouillon, recommended: Knorr, ¼ teaspoonLimburger Burger 018
  10. Mushroom Rub Porcini, recommended: Manitou, ¼ teaspoon
  11. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  12. Butter, Unsalted, ½ teaspoon, divided
  13. Balsamic Vinegar, 1 teaspoon
  14. Red onion, sliced
  15. Beefsteak Tomato, sliced
  16. Bacon, 1 slice per burger
  17. Sliced Dill Pickles, about 1 to 2 per patty
  18. Mustard, German/Organic, recommended: 365 Everyday Value, as neededBurger Wet Rub3

INSTRUCTIONS:

  1. I had to prep the burgers in advance and then freeze them. Make a well (indent) into each burger. Divide the Butter into 4 pieces, and place in the well on each burger.
  2. Mix the Liquid Smoke, Soy Sauce and Worcestershire Sauce, then apply evenly on burgers.
  3. Mix the Granulated Garlic, Chicago Steak seasoning, Granulated Beef Bouillon, Porcini Mushroom Rub and Truffle Zest. Apply evenly on top of wet rub.Burger Dry Rub2
  4. Bring patties to room temperature.
  5. Preheat a skillet and fry the bacon.
  6. Remove the bacon and fry the patties, 5 minutes, with butter-side down first, then 3 minutes on other side.
  7. Deglaze with Balsamic Vinegar.
  8. Add Limburger cheese to the 2nd side for 2 minutes and top with bacon.
  9. Remove patties and let them rest for 5 minutes.
  10. Toast the Pretzel buns in the same skillet
  11. Slice the Tomato and Red onion.
  12. Add Mustard, Pickles, Tomato slice, Onion slice and Bacon on the bun. Top with the Burger and enjoy the funk!Patties4

On the “Funk-O-Meter” from 1 to 10, with Chitterlings being the funkiest # 10, I would rate Feta Cheese an 8 and Limburger Cheese a 4. It adds just extra “Umami” bomb of flavor. Sort of like an aged Swiss Cheese. Give it a try. You might like it.

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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Beer Bratwurst and Kraut

Cookbook Recipes January 2020 020There was a fast food joint called Der Weinersnitzel back in the day. They had great Chili Cheese Dogs.

This meal reminds me of those good ole’ hot dog days.

INGREDIENTS:

  1. Pork Sausage Cooked Bratwurst Craft Beer, recommended: Silva Sausage, 4
  2. Soft Pretzel Sausage Buns, recommended: Pretzilla, 4
  3. Swiss Cheese Aged, recommended: Sam’s Choice, 4 slicesCookbook Recipes January 2020 010
  4. Sauerkraut, recommended: Frank’s, 8 oz.
  5. Beer, recommended: Bud Light (or your favorite brand), 12 oz.
  6. Three Color Pepper & Onion Strips, frozen, recommended: Pictsweet, ¼ cup
  7. Liquid Smoke, recommended: Wright’s, 1 cap or less
  8. Celery Seeds, recommended: Tones, ¼ teaspoon
  9. Mustard, German/Organic, recommended: 365 Everyday Value, as needed
  10. Butter, Unsalted, ½ teaspoon
  11. Sherry Cooking Wine(or Vinegar), recommended: Holland House, 2 teaspoonsCookbook Recipes January 2020 015

 

INSTRUCTIONS:

  1. Melt Butter with dry Celery seeds for 1 to 2 minutes on low, in medium stock pan.
  2. Score Sausage and then brown for 2 to 3 minutes in butter.
  3. Add 3 Color Pepper and Onion strips and cook for 1 to 2 minutes.Cookbook Recipes January 2020 017
  4. Deglaze with Cooking Sherry (or Vinegar). I remove it from the fire first so there are no scary flames.
  5. Add Liquid Smoke, Drained Sauerkraut and Beer.
  6. Cover and cook on low for 30 minutes
  7. Butter the Buns and toast them.
  8. Add the German Mustard and then melt the Swiss cheese on the buns.
  9. Add the Sausage and top with Sauerkraut, Peppers & Onions
  10. Enjoy your meal! (Guten Appetit!).

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PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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