In honor of the now deceased "Big Tex" who reigned over the Texas State Fair for many years, I've decided to concoct a Frito Pie hamburger. If you're looking for something slimming, this ain't going to be it. I don't know how many of you have eaten the ubiquitous "frito pie" but for those of us from Texas, a frito pie is a staple at football games and state and county fairs. It's simple enough. Get an individual bag of fritos, slice the long side open. And then simply top with chili, cheddar cheese (or in most cases some mysterious cheese melt) and maybe onions. Dig in and have the Nexium ready or even the Gas X. So, we're going to go from state fairs to the great burger joint here in Atlanta, Flip, run by Top Chef winner, Richard Blais. Why would I include Blais? Because he's the one who got me to thinking about this burger. At Flip he will use meat two ways. For example, his pulled pork sandwich actually has a grilled pork patty that is then topped with the pulled pork. Or a lamb burger topped with shredded braised lamb shank. The key is that he keeps the patty to only 4 oz. So the burgers aren't outrageous in size. So here goes. My Frito Pie Hamburger a la The Bitchy Gourmet (I'm not going to give you a burger recipe or a chili recipe. If you don't like it, bitch this!):
Serves 1
1 4oz grilled burger cooked to your liking (don't wuss out now. Ground chuck baby)
1/4 cup prepared beef "chili"
small hamburger buns (don't go all goody goody on me and use whole wheat...white!)
1/8-1/4 cup grated sharp cheddar cheese
1/2 individual bag of fritos, broken into small pieces
chopped white onions to taste,optional
chopped jalapeno peppers, fresh or pickled, optional
lots of napkins
Put your beef patty on one half of the bun. Top with chili, top with cheese, top with optional onions and/or jalapenos, top with crushed fritos, and top with bun. Dig in. Fork and knife optional!
Calories: a zillion
Fat grams: a double zillion
No comments:
Post a Comment