Not one to waste food, I decided to use my Korean low-carb bread as slider buns for some burgers Sunday night. The burger patties were home-ground from skirt steak and seasoned à la Kevin. I went with what I had and also piled on pan-fried bologna, one egg per slider, some shredded cheese, some lettuce, some avocado mayo, and the only sugary element: some barbecue sauce. I made four small-but-wide patties (skirt steak isn't very fatty, so there was very little shrinkage), fried the bologna, eggs, and buns, slathered on the mayo, added lettuce, sprinkled on the shredded cheese, microwaved everything for 45 seconds (didn't affect the lettuce much, so don't worry), then added the BBQ sauce and chowed down.
The bread was still terrible, but a little less so with all the other ingredients there to distract one from the awful flavor. Everything else was wonderful, but the bread was bad enough for me to eat the final two patties without bread, and with homemade chimichurri instead of BBQ sauce. Like almost everything else, the chimichurri needed an hour to thaw.
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| Microwaving for 45 seconds wasn't enough to melt the cheese, but that was fine. |
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| food-porn closeup |
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| round 2: no bread, no BBQ sauce, just chimichurri |
I need to try to make those "carnivore" burger buns. I hope they're better; they're somewhere between cloud bread (which I don't like) and fathead dough (which is okay).
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