Texas Chainsaw Massa-Curd

Gather round for tales of Bob's Burgers Burger Book Burger Roulette #3!

To Ketchup click here: What We Are Doing, Burger #1, Burger #2

Reading the recipe for the Texas Chainsaw Massa-Curd burger left me feeling... irritated. Why must it have ginger in it? Why, I ask you, why? I'll tell you why, because it worked, that's why.

This particular burger was an interesting concept. The meat itself while, regular ground chuck was mixed with one habañero pepper per burger, chopped up into itty bitty pieces to really distribute the pain. The habañero burger patty was topped with cheddar cheese curd (which was the ingredient most difficult to find this week) and a special ginger ketchup which we made from scratch, as per the instructions. The ginger ketchup seemed more like a chutney to me, as it was chunky like salsa.

Homemade from scratch ginger ketchup

The ketchup was onions, garlic and metric ton of ginger (why) brown sugar, red wine vinegar and of course crushed tomatoes. It was cooked and bubbled and then we put it into the food processor which only got out the larger chunks of ginger.

Next up, Husband chopped the habañeros and mixed them into the ground chuck, before tossing them onto a griddle pan. Once cooked, those hot little devils were topped with cheese curds which melted in a delicious creamy yum and then the whole thing was placed on a bed of Boston lettuce. The final piece of the puzzle was the ketchup, a healthy dollop of which, was placed on each burger.

Burgers are stacked!

Our thoughts:

Husband:  The cheese curds really keep the heat from the habañeros in check and the ginger ketchup is a must. Tasty way to clean out the sinuses.

Husband's Burger

9/10

Me: Admittedly, I'm learning a lot about myself with this experience. For instance, I learned that ginger when placed into ketchup is not terrible. Much like I learned last week that lamb was pretty good, and the week before that kale was not a garnish. 

The ginger ketchup added a sweetness and a tang that was required because of the heat of the burgers. The cheese curds, as husband said kept the heat from getting too strong (although I still begged for a glass of milk, it must have hit my palette in just the right spot), but the cheese also added a creaminess that the burgers would have been missing. 

All together I really liked this burger. Funnily enough, the thing that bugged me was the lettuce, but then I've never been a fan of lettuce on a burger. 

My burger

9/10

Unlike the first two burgers, this burger didn't have a side dish attached, so we just whipped up some mac and cheese to go along with it, which served the purpose of being a side dish. Regardless of side, the burger would have absolutely been the star of this meal, and Texas Chainsaw Massa-Curd, while being timely (Halloween time ya'll) is also my favorite burger so far. Gives me hope that an old dog (me) can learn new tricks.

Tune in next week, when I will probably end up eating my words. Those words will be 'This game hasn't been so bad,' and it'll probably be covered in kale and ginger ketchup and whatever mystery grab bag ingredient that the book will throw at us.

Until then...Keep Sizzlin'.

L xo