Sunny Andersons Sunny Side Up Burger Food

SUNNY'S EASY BRUSCHETTA BURGER

Steps:

• In a large bowl, add the ground chuck, onion and oregano. Sprinkle the salt evenly over the bowl and add a hefty amount of black pepper. Gently mix, divide into 4 balls and allow to dry-marinate at room temperature for 1 hour.
• Preheat a gas grill or large griddle on high.
• Divide each ball in half to create 8 smaller balls, then press each into a thin flat patty between 1/4 and 1/8 inch thick. The easiest way to do this is between 2 pieces of parchment paper, using a glass or rolling pin. Brush the top side of each patty with the olive oil. Add the patties oiled-side down to the grill and cook until the edges are golden, about 5 minutes. Top half of the patties with the Parmesan and cover each with another patty, creating 4 sandwiched patties. Turn off the heat and cover with aluminum foil or an upside-down metal bowl to tent for just 2 minutes.
• Place the patties on a garlic bread round (crust-side down) and top each with some tomatoes and basil and a drizzle of balsamic syrup. Top with another garlic bread round (crust-side up) and serve.

SUNNY'S SIZZLING SUMMER BURGER

Steps:

• Place the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.
• Heat a grill to medium-high heat.
• Add the patties to the grill and cook to desired doneness, flipping once.
• Meanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.
• Lay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve.

SUNNY ANDERSON'S SUNNY SIDE UP BURGER

Steps:

• In a large bowl gently combine the ground beef, salt, pepper, Worcestershire sauce and liquid smoke. Divide ground burger mixture into 4 equal segments and form them into thick patties. Refrigerate on a plate for 1 hour, then remove to and allow to come to room temperature, about 30 minutes before cooking.
• In a small bowl, mix together the garlic, mayonnaise and lemon juice and salt, to taste. Refrigerate until ready to serve.
• Warm a grill pan over high heat. Lightly brush the top of each burger with vegetable oil, then arrange on the grill, oiled side down. Sear until the burgers release easily from the grill and are brown, about 5 minutes. Brush with a bit more vegetable oil, flip and cook until the center slightly springs back, indicating a medium-rare center, another 5 minutes. While the burgers are finishing, brush both sides of the bread lightly with olive oil then put on the grill and cook until toasted, about 1 minute, then flip and toast the other side
• Transfer 1 slice to each serving plate and spread with the garlic spread. Top each slice with a burger and while they are resting make the eggs to top each burger. In a small pan, melt 1 tablespoon of butter over low heat, crack an egg in the center, cover and cook until the white is set and the yolk is still runny, about 5 minutes. Slide the egg on top of the of the burger, season with a bit of salt and pepper, then finish with a few shakes of hot sauce. Repeat with the remaining butter and eggs and serve.

SUNNY'S SPICY GREEN GODDESS BURGER

Steps:

• For the patty. In a large bowl, add the beef and gently break it up so it isn't in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours.
• For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine.
• To grill and glaze. Heat the grill to 400 degrees F.
• Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness.
• For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve.

SUNNY'S EASY ON YOUR BODY AND LEAN JALAPENO BURGER

Steps:

• For the grill: Preheat the grill to 400 degrees F or a cast-iron pan over medium-high heat.
• Crumble the beef into a large bowl. Add the salt, seasoning blend and some pepper. Mix the beef mixture gently with your hands so as to not overmix. Just fold the ground beef, don't mush or squeeze the ingredients into the beef. Form 4 patties.
• Place the patties and the jalapenos over the direct heat of the grill or into the cast-iron pan. Cook the patties on one side until the meat is seared and releases easily from the grill grates or pan, 3 to 4 minutes. Flip the patties and rotate the jalapenos to get them charred on both sides. Cook until desired doneness on the beef, 3 to 4 more minutes for medium-rare to medium.
• For the toppings: Top the burgers with the cheese and transfer to a plate or sheet pan. Cover with aluminum foil for about 5 minutes. Meanwhile, remove the charred jalapenos and chop. Spread over the cheese on the burgers.
• Squeeze mustard on both the top and bottom buns if desired. Build the burgers by topping the bottom buns with the cheeseburgers, jalapenos, a pile of red onions, a pile of lettuce and the top buns. Serve.

SUNNY'S SMOKEHOUSE BURGER

Steps:

• Roast the mushrooms: Preheat the oven to 375 degrees F. Line a baking sheet with nonstick aluminum foil.
• In a large bowl, add the mushrooms, a generous drizzle of oil, Italian seasoning, paprika and red chile flakes and toss to coat. Spread the mushrooms out on the lined baking sheet. Bake until they shrink a bit and the moisture looks mostly wicked away, 25 to 30 minutes. Remove and lightly season with salt. Allow to cool a bit on the sheet, then transfer to a bowl.
• Make the patties: In a large bowl, add the beef in chunks and sprinkle with the salt and plenty of pepper. With your less dominant hand, fold and mix the burger with your fingers stretched open like a pitchfork. Mix until just combined. Divide into 4 equal parts and make a ball out of each. Flatten to a size just a bit wider in circumference than your buns.
• Fit a baking sheet with a rack and set aside. In a cast-iron pan or griddle on medium heat, add a bit of oil, then the patties. Cook, flipping once, until desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to the baking sheet and top each with two slices of cheese. Tent with aluminum foil or cover with an upside-down metal baking dish for about 5 minutes.
• Make the onion rings: Preheat the oven to 200 degrees F. Pour 2 inches of peanut oil in a tall pot and heat on medium-high heat until the temperature registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a rack and set aside.
• In a large bowl, whisk together 2 cups of the flour, the smoked paprika and a nice pinch of salt. Whisk in the beer until the mixture resembles a thick pancake batter. Drink the remaining beer. In a separate bowl, add and separate the rings of onion, then dust them with the remaining 1/2 cup flour, tossing with your hands to ensure that they are all coated.
• Working in small batches so as to not overcrowd the pot, dunk the flour-coated onions into the batter, then directly into the oil. Fry until golden brown, 3 to 5 minutes. Transfer the onion rings to the wire rack and keep warm in the oven. Continue to fry the onion rings, allowing the oil to return to 350 degrees F before adding more.
• Assemble burgers: Place a patty on each bun bottom, then add some mushrooms, 2 to 3 onion rings and drizzle of your favorite barbecue sauce. Top with the bun tops.

SUNNY'S LOBSTER TAIL "NEWBERG"

Steps:

• For the lobsters: In a medium pot, add the lobster tails in one layer and cover with about 1 inch of water. Remove the lobster tails from the pot and set aside. Add the paprika, garlic, onions and a nice pinch of salt to the pot and bring to a boil over high heat. When the water begins to boil, turn the heat to medium low. When the bubbles subside, add the lobster tails to the pot. Cover and poach until the tails are bright red and curled, about 6 minutes for smaller tails, 8 minutes for larger. Transfer the tails to a plate until cool enough to handle. Strain and reserve the poaching liquid. Remove the meat from the shells and chop into bite-sized chunks.
• For the mushrooms: In a large pan with straight sides, heat the butter and olive oil over medium-high heat until the butter melts. Add the mushrooms and cook, stirring occasionally, until slightly dehydrated and cooked through, 6 to 8 minutes. Remove with a slotted spoon to a plate and season with salt and pepper. Reserve the pan.
• For the sauce: Add 3/4 cup of the strained lobster-poaching liquid to the mushroom pan, bring to a simmer over medium heat and reduce slightly, about 3 minutes. Add the cream and simmer until thickened, 10 to 12 minutes. Taste and add vinegar or lemon juice to brighten. Remove from the heat and add the lobster meat to warm in the ambient heat of the pan.
• For the toast and serving: Preheat the oven to low broil. Lightly butter one side of each slice of bread and place on a baking sheet or directly on the middle rack, buttered-side up. Broil until the edges are golden and the centers are toasty. Cut into halves on the bias.
• Arrange 2 toast halves on each plate or shallow bowl. Spoon the lobster and sauce onto the toasts. Top with the mushrooms and sprinkle with chives.

SUNNY'S BREAKIN'-THE-FAST BURGER

Steps:

• For the rolls: Preheat the oven to 200 degrees F.
• Scoop a bit of bread out of each roll top to create a well, discarding the scooped bread. Brush the insides, top and bottom, with the melted butter. Close the rolls and wrap individually or together in aluminum foil, then place directly on the oven rack to warm while preparing the burgers, no longer than 20 minutes.
• For the burgers: Add the ground chuck, bacon, paprika, salt and a few grinds of pepper to a large bowl. Gently mix with your non-dominant hand, using your fingers like a pitchfork so you don't squish the meat. Mound the mixture into a ball and divide in half, then divide each half in half again to make 4 even portions.
• Add a drizzle of olive oil to a griddle pan over high heat. Gently roll each portion of meat into a ball and place on the pan. Using the back of a plate, a flat lid or a spatula (with no holes), press each ball into a flat patty, slightly larger than the rolls. Cook the patties until they easily release from the griddle, 2 to 3 minutes. Flip, then top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese is melted, another 2 to 3 minutes.
• Meanwhile, add the jalapeño to the griddle and char on all sides, then remove and finely chop, removing the seeds if you would like less heat.
• Build the burgers: Whisk the hot sauce and maple syrup together in a small bowl. Remove the rolls from the oven and unwrap. Put a patty on each roll, then drizzle each with the maple hot sauce. Top each with some jalapeño followed by a fried egg and more hot sauce as desired.