Tag Archives: Brunch

Namesake Brunch Burger

6 May

Every now and then I attempt something in the kitchen that just doesn’t turn out according to plan.  Usually, it’s the result of serious improvisation combined with my incessant need to multitask (even though I should be paying attention).  Textbook Megan…

Take today for example!  I had a great idea for a tasty-but-healthy brunch burger.   It included a well-seasoned beef patty, and was topped with a fresh yellow heirloom tomato, slices of fresh avocado, and a runny over-easy egg.  Everything was going well until I tried to document my efforts with a photo.  As I grabbed my camera, the whole burger fell over leaning tower style, causing the yoke to run everywhere.  At that moment I cursed, and figured it was an act of karma for trying to create a burger without cheese.  I mean who wants a burger without cheese?  Needless to say today’s post will not feature images.

But, you know what happened?!  In true Imperfectly Delicious fashion, I ate the burger anyway, and it was completely awesome.  It was fresh, filling and full of flavor.  Who said that things had to look perfect or follow a recipe exactly to taste perfect?  Certainly not me.  I say go with it and try out this recipe!

Imperfectly Delicious Brunch Burgers (serves two)

  • 2 4 oz grass-fed beef patties
  • 2 burger buns
  • 2 tbs of shallots, chopped
  • 1 tbs of garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbs olive oil
  • 1/2 ripe yellow heirloom tomato
  • 1/2 ripe avocado
  • 2 eggs

First chop up your shallots and garlic.  Combine 2 ingredients and separate into 2 even piles.  Add 1 pile of garlic and shallot mixture to your first patty, then repeat with the second patty.  Mix gently until incorporated, and season each patty with 1/2 of salt and 1/2 pepper mixture.  Heat olive oil in a pan over medium high heat.  When warm transfer your burger pattys to pan and cook 3 to 4 mins on each side.  This would also be delicious if you throw these burgers on the grill.

While burgers are cooking, cut half of a yellow heirloom tomato into 2 slices.  Also, cut an avocado in half, and slice half into thick slices.  Take your burgers off the heat and let them rest on the bun for a few minutes.  The bun will soak up the yummy juice while the pattys rest. Top each burger with a slice of tomato and a few slices of avocado. 

Spray another medium pan with butter and turn on medium heat.  Crack 2 eggs into pan and let cook for about a minute.  Use a spatula to separate egg whites and flip eggs.  Cook for 30 more seconds then take off the heat.  Top each burger with an egg and pray everything stays upright.  This burger is clearly messy, but the perfect summer brunch item. 

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Apple Cake

12 Nov

This is one of my favorite cake recipes because it’s cinnamony enough for brunch and sweet enough for dessert.  I actually think my mom found it years ago in a Cooking Light magazine, and it has become a staple at my parents each Fall. 

Apple Cake

  •  1 cup milk
  • 1 tbs distilled white vinegar
  • 8 tbs unsalted butter (1 stick), softened
  • 1 cup packed brown sugar
  • 1/2 cup plus 3 tablespoons granulated sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 cups diced apples (about 3/4 inch dice)
  • 1 1/2 tsp ground cinnamon

 Preheat over to 350 degrees and grease a 9×13 inch baking pan.  In a glass measuring cup, combine the milk and vinegar, stirring to blend.  Set aside, as it stands the milk will sour and thicken

In a large bowl, cream the butter and add the brown sugar and 1/2 cup of the granulated sugar and beat until smooth and light.  Add the egg and vanilla and beat well.  In another bowl, combine flour, baking powder, baking soda and salt.  Stir well or whisk gently to blend. In several additions, alternately mix the dry ingredients and the sour milk into the butter mixture, beginning and ending with the flour. Stir until the batter is just mixed.

 

Spread about 2/3 of the batter into the greased baking pan.  Layer the diced apples over the batter and then cover with the rest of the batter.  Combine the remaining 3 tbs sugar with the cinnamon and sprinkle evenly over the top.

 

Bake 40 – 45 minutes, or until the cake is golden brown on top and beginning to pull away from the sides of the pan.  A tooth pick inserted into the center should come out clean.  Let the cake cool in the pan before cutting into squares to serve.

This cake is best served with good friends and a mimosa!  Brunch anyone? 🙂