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I am a self proclaimed burger aficionado. Connoisseur even. Or in layman’s terms…I’m a burger FREAK! This is one reason Hass and I are perfect for each other. So is he. Its our dirty little secret. Burgers and fries are our passion. I actually craved fries with vinegar when I was pregnant with my daughter. And still crave them. Daily. Ok. Hourly. OK!!! Every second of every day. Happy?

We have scoured many cities and states both far and wide to find the perfect burger. And we found it!!! In our kitchen. Who knew?

And now, NOW we are going to get even more crazy and add these! (Insert OMG here).


Garlic roasted, Bleu Cheese and Cilantro Potato Wedges. I know. Im dying here too.

So, actually our “twisted kitchen burger” is one of several we have bestowed our highest honor… the almighty burger “Mmmm”. Now you can’t just say, “Mmmm..” It must be accompanied by the roll of the eyes into the back of the head, and lick of the lips as if you are in a state of sheer and utter ground beef bliss. Capiche? Capiche.

Before you try this, I must warn you. This is not your typical burger. This one is twisted. And rolled. We put the outsides in. And the in’ies out. Is this starting to sound like a Dr. Seuss book? Well, this is kind of a Doctor Seuss burger.  Come on try it! Step outside your burger box. Give it a spin. Take a chance. Get a little burger twisted y’all.


Twisted Kitchen Burger


1 pound ground sirloin

1 pound ground chicken

1 package onion soup mix

1/4 cup Worcestershire sauce

1/4 cup Dijon mustard

1/4 cup ketchup, I used Curry Ketchup

8 slices of your favorite burger cheese, I used Aged White Cheddar

1 cup spinach leaves – optional*

Salt & Pepper to taste

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By hand, mix chicken, beef, soup mix and Worcestershire sauce. Press snugly into a baking pan layered with parchment paper. Spread with ketchup and mustard. Top with sliced cheese and spinach. This would also be good wrapped with sun dried tomatoes, mushrooms, bacon and/or bleu cheese.  Use your favorite toppings. Sprinkle with salt & pepper to taste. Lift one edge of parchment and begin rolling into a jellyroll. Roll as tightly as possible. When you have a tight roll, place in the freezer for about 30 minutes. Remove from freezer and cut into pinwheel slices. Bake slices at 375 for about 20 minutes or until desired temperature is reached. Serve with your favorite side.

Bleu Cheese Cilantro Potato Wedges


1 pound red potatoes cut into wedges

1 onion cut into thin slices

6 slices of raw bacon, diced

2 tbsp extra virgin olive oil or flavored oil (I use garlic and cilantro flavored oil)

1/4 cup chopped Cilantro

1/4 cup crumbled Bleu cheese

1 bunch diced scallions

Salt & Pepper to taste


Place potatoes, onions and bacon in a greased baking dish. Drizzle with oil and sprinkle with salt & pepper. Roast potatoes at 375 for about 30-40 minutes or until done. Top with cheese, cilantro and scallions. Serve warm.


I like easy. I LOVE burgers and fries. Bon Appetit y’all.