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Salad Days Magazine | April 21, 2024

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Dc Shoes: Chef Alvin “the portobell-no comply burger” feat. Wes Kremer & Ish Cepeda

Dc Shoes: Chef Alvin “the portobell-no comply burger” feat. Wes Kremer & Ish Cepeda
Salad Days

DC Shoes hopped in the kitchen to cook up a greasy collab inspired by the irreverent comedy and unique flavors of the Bob’s Burgers universe.

Chef Alvin is a huge fan of Bob’s Burgers, so DC Shoes were happy to bring him on to help craft the Burgers of the Day!

PORTOBELL-NO COMPLY BURGER (WITH PORTOBELLO MUSHROOM)
Top Bun, Carmelized Onions, Provolone Cheese Slice, Portobello Mushroom Cap, Tomato, Lettuce, Garlic Aioli, Bottom Bun.

Salt and oil the portobello cap before placing on the grill set at 350°. Allow 10-15 minutes to cook the mushroom and make sure to flip it every few minutes. After about 10 minutes of cooking, add the provolone to the mushroom cap while it is still on the grill and give it a few minutes to melt. When building the bun, spread the garlic aioli onto the bottom bun followed by the lettuce, then tomatoes. Spread the carmelized onions on the top bun. When the mushroom is cooked, finish off the build and enjoy some meat-free perfection.

THE BERRY-AL FLIP BURGER (WITH RASPBERRY REDUCTION SAUCE)

Top Bun, Raspberry-Balsamic Reduction, Bacon-Fig Relish, Burger, Arugula, Mayo, Bottom Bun.

Sprinkle salt on both sides of the patty while the pan heats up to 350°. Add a little oil to the pan before laying down the burger. Cook for 2-3 minutes before flipping. Hit the bottom bun with a little mayo. Lay down some arugula—the mayo will hold it in place. Set the burger down and spread the bacon-fig relish right on top. Then, add raspberry balsamic reduction to the top bun. Put it all together and eat.

SWISS FRONT CROOKS BURGER

Top Bun, Mayo, Swiss Cheese, Burger, Lettuce, Brown Mustard, Grilled Mushrooms, Bottom Bun.

Start by preheating your grill to 350°. Before slapping the patty on the grill, salt both sides to help bring out the natural meat flavor. Let it cook for 2-3 minutes until nicely caramelized, then flip. Add the swiss to the patty and cook for a few minutes while the cheese melts. Now, saute the mushrooms in a stainless steel pan set with a little oil. For best results, place the mushrooms down one-by-one and flip after 2 minutes. Place the hot mushrooms on the bottom bun, followed by the brown mustard, then lettuce. Place the burger on top. Add some mayo to the top bun, pinch it all together and enjoy!

THE HARD-VARTI FLIP BURGER (WITH HAVARTI CHEESE)

Top Bun, Havarti Cheese Crisp, Roasted Tomato, Caramelized Onions, Burger, Butter Lettuce, Mayo, Bottom Bun.

Sprinkle havarti cheese directly onto a non-stick pan set at 375°. Cook it 2-3 minutes on each side and don’t worry if it’s a little messy when you flip it. The trick is it to let the havarti cool down for 30 minutes before adding it to the burger. Now, cook the burger. Salt both sides and place it on the griddle heated to 350°. Cook each side for 2-3 minutes, until nicely caramelized. When building the bun, add lettuce and butter mayo to the bottom bun and place the burger on top. Add the caramelized onions and roasted tomatoes on top of the burger. When the havarti is nice and crispy, place it on top, add the top bun, and enjoy the Hard-Varti Flip goodness.

FRONTSIDE 360 PICKLE FLIP BURGER

Top Bun, Mayo, Pickled Red Onion, Provolone Cheese, Burger, Pickles, Lettuce, Bottom Bun.

Salt both sides of the patty and place on a griddle heated to 350°. Cook for 2-3 minutes, then flip. As soon as you flip the burger, add the provolone to the patty. Once the cheese is melted in a couple minutes, the burger will be ready! Now, build the bun. Add mayo, lettuce, then pickles to the bottom bun. Place the cooked patty directly on top. Now, add the pickled red onions and spread mayo onto the top bun. Put it all together and enjoy some frontside 360 pickle flip pleasure.

THE BIG SPIN-ACH BURGER

Top Bun, Burger, Baby Spinach, Garlic Aioli, Gorgonzola Crumble, Tomato, Bottom Bun.

Start by preheating your grill to 350°. Before slapping the patty on the grill, salt both sides to help bring out the natural meat flavor. Let it cook for 2-3 minutes until nicely caramelized, then flip. Add fresh cracked pepper to just the cooked side of the patty. Now, start prepping the bun while the meat is cooking. Place the tomatoes directly onto the bottom bun, followed by the gorgonzola. To help keep everything in place, blanket the gorgonzola with the garlic aioli. Put down the spinach, then place the cooked burger on top. Add the top bun and enjoy!

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