Behold the Cordon-Bleurger™!

Isn’t she a beauty?

When we crafted this item of pure flavour, we couldn’t even imagine its godlike taste. The first bite was all it took to fall in love with its cheesy-hammy-porky-beefy goodness. Combine that with a bun, some lettuce and other condiments…

…heaven’s gate! And beyond!

It will be the flagship of my new burger franchise empire: “Huge-S Burgers™”

I can only advise you to try this at home. Be warned though:
This is one serious burger. (patent pending)

Edit: Martin wrote something about the scientific background of the Cordon-Bleurger™. Might wanna check it out, if you’ve got a grasp on German.

Edit, again:
Sadly, that link is dead for now.

Creative Mincing (loosely translated from German: “kreativ mit Hack”) has been a running gag I’ve been perpetuating for a few weeks. It basically started out as an imaginary training video for bachelor-style cooking about the manifold of uses for minced meat.

But now it has taken on epic proportions… I present you:

That’s right: A burger filled with a schnitzel filled with cheese filled with ham. Pure. Awesome. Genius!

As a matter of fact, right now we have minced meat as well as two Cordon Bleus ready. All we need to do is combine them for the ultimate food experience.

Here’s the plan: We’re gonna cook the Cordon Bleu in a frying pan, like you do, then coat it with spiced mincemeat and put it on the grill for a couple more minutes. It’s gonna be awesome. In the original sense of the word.

Now, some of you might say trying something like that would be insane. Might be. Only one way to find out. Wish me luck and stay tuned for the results.