Tag Archives: Burgers

Red, White & Blue BFR Beef Burgers

I’ve once again partnered with BFR Beef to test and recipe develop burgers for your next burger feast. All opinions are my own. 

This recipe  would’ve come at you well before your July 4th grill out, but I didn’t get my hands on these beautiful BFR Beef burgers until the day before, so bookmark this recipe for 2021. As a matter of fact, these burgers are delicious any time and I hope you try them as soon as possible this summer.  You can order BFR Beef online or shop at High Country Food Hub. You can read more about the food hub here. Essentially, it’s an online farmer’s market featuring multiple farmers and producers all across the High Country. It is my go-to for shopping and has been a life-saver during the time of stay-at-home orders.

My last post showcased Browns Farm Ridge’s Beef Osso Bucco and how lovely they cooked up for a nice Sunday dinner.  Daniel at BFR asked if I’d like to test out their ground beef for grilling and well there’s only one correct answer. BFR sells ground beef in bulk but for added convenience you might be like me and love the pre-pattied options. You can get them in 4 oz patties for a thinner, diner style burger (or to double up like I did), or a thick, 7oz portion for a bigger burger. Nothing wrong with either. I opted to make 2, 7 oz thick burgers for the kids (yes, the kids) and 2, 4oz burgers each for mr. Foodie and myself (yes, I can eat that much, no shame here). We wanted double red, white, & blue burgers and they did not disappoint. The burgers were juicy and full of flavor, which I would wholeheartedly expect from my recent experiences with BFR Beef. These are pretty straightforward and besides the ketchup, the whole ensemble is done on the grill. You can sub out other ingredients for your red and white here (tomato instead of bacon, blue cheese or swiss cheese instead of onion or blue cheese for another “blue” …really the blueberry ketchup is all kinds of awesome so I’d keep it in there no matter what).

Red, White & Blue Burgers 

Ingredients:
Beef patties, portioned to your desired thickness
Bacon, 1 slice per burger (okay you can do more if you want, no judgement)
Onion, sliced into rings, as many as desired per burger
Blueberry ketchup (recipe below)
Hamburger buns, one per person

Anytime before, prepare the ketchup and allow to rest.

Prepare the onions by slicing. Place onion rings on a medium size piece of aluminum foil. Drizzle with oil, salt & pepper. Heat grill on high, and cook burgers until desired doneness. Thinner burgers, of course, take less time. Top with cheese if you like and allow to melt. While the beef is cooking, grill your bacon on the opposite side of the grill if possible at medium high temperature, until crispy.  Next to the bacon, add the onions on foil and cook until very lightly caramelized. They’ll just hang out there on the foil and do their thing.

For serving:
Smear a good bit of the blueberry ketchup on the top hamburger bun. Once everything is finished on the grill, place the burger on the bottom bun, place onions on the burger, then bacon on top of the onions. Add the blueberry coated top bun and there you have it….a Red, White & Blue Burger.

7B05C3D4-6031-4D3D-AC10-4332CBCD7E3B

IMG_2874.jpg

Smoky Blueberry Ketchup (adapted from Saveur)
2 lb. fresh blueberries
1- 1 1/2 cups sugar
1/4 cup apple cider vinegar
1 tsp. onion powder
1 chipotle in adobo sauce
1 tsp. salt
1/4 tsp. black pepper
1/2 lime, juiced

Combine all ingredients in a saucepan. Place over high heat and allow to come to a boil. Reduce heat to medium-low and simmer for 35-40 minutes until thick, stirring occasionally. Taste along the way and adjust seasonings if needed.  Once thickened, remove the sauce and blend in a blender or with an immersion blender until smooth. Fun fact: a blender works better for a smoother puree but for burgers, chunkier is fine. This ketchup is great with sweet potato fries and anything pork.

IMG_2878

If you make this burger, be sure to let me know and let us know what you think!

IMG_2881

Microfoodie approved!

 

Crafted the Art of the Taco is HERE. Let’s Win Something!

Foodies!

Crafted-The Art of the Taco opened today (Wednesday) in Winston-Salem.

img_3454

Let me just say that I have waited FOREVS for this day. Well it seems like forevs ..it’s actually been four years. For some of us anyway. The folks in WS have only had to wait about 6 months.

Keep reading because I’m giving you the scoop and if you visit Crafted in Winston-Salem this Thursday through Saturday you have a chance to win a $25 gift card for a future visit to Crafted.

Boom!

The restaurant that’s a taco joint, not a Mexican restaurant has been the most anticipated new arrival in downtown Winston in quite a while. We were there on Saturday to check things out and again when they officially opened at lunch today. I have been talking to Chef Kris Fuller and her business partner and mom, Rhonda, for a couple of years about bringing themselves to Winston. I sent photos, contacts…I’d scope out a place for lease and text her the info. And it finally happened on Liberty Street in the Arts District. I just love it. It’s cozy, modern, chic, girlie and industrial all in one. And the food is an experience in and of itself.

On the menu…tacos of course. But true to owner, Chef Kris Fuller’s nature, she added a few new things to this location as well because as she says, she likes each new restaurant to feel like it’s own thing. “We added three new burgers so now we have a pretty solid burger menu and because spaces allows for it, you can also make any taco a burger or a rice bowl.” Fuller says because of the lack of space in Greensboro, there have been things she’s been wanting to do that she simply can’t there.

There are a dozen tacos that you can mix and match for a tantalizing duo. I especially love The Fixie, with beef brisket, grilled pineapple, spicy sweet chili sauce and coconut aioli. Mmm..my fave. Also don’t miss the Baja Style, which comes with your choice of protein like grilled or battered fish, seared tuna, chorizo, braised chicken, pulled pork, braised beef, and a half dozen vegetarian options too like sweet potato, tofu and falafel. We went with the tuna and I highly recommend it. Seafood lovers would also love the Bowtie which features beer battered fish, roasted corn and poblano salsa, sweet chipotle aioli and honey mustard. There’s certainly a taco and a burger to make you happy. As for appetizers, try the stuffed avocado with chorizo, queso and pico de gallo served with fried flour tortilla chips that are flaky and scrumptious. The taquitos are really great too. You also can’t go wrong with a mason of bacon…heck it’s got Mexican chocolate drizzled on it and it actually perfect for dessert. There are salads on the menu and a few kid items as well.

Fuller, who opened up the first Crafted in Greensboro four years ago and Crafted-The Art of Street Food last year, says this day feels really good. “In Greensboro we were really busy right out of the gate and they showed us a lot of support, but with Winston knowing who we were and coming to the area, I can’t tell you the amount of love and support I see daily.” She says, “Even when we we’d go out to other restaurants around here, we’d get that excitement. It’s been quite amazing.” We knew it would be like that because Winston is a community…there’s just no other way to say it.

img_2425

Fuller comes from a fine dining background (remember The Bistro at Adams Farm?) and says she hopes to use the Winston-Salem location as her creative outlet for future pop-ups and wine dinners. I think that would be super fun and the Winston-Salem location will be a great location for it. But for now, Fuller says her full concentration is getting Winston’s Crafted settled. “We do have a five year plan and we have a couple of other cities in mind.” I’m thinking Durham but I did not ask because I like to be surprised, foodies. 

But for now, Chef says it’s just one restaurant at a time and that means getting cozy with Winston-Salem. And you know it’s already happening because Winston-Salem isn’t just the city of Arts and Innovation. It’s also a city of foodie love and we think she is the perfect fit!

Welcome Fullers and the entire Crafted Team!  I love these ladies. Support this great restaurant and team, foodies. 

Now!! Want to win a prize???

Visit Crafted between now and Saturday at 11pm, check in or tag @triadfoodies on Facebook with a photo of what you are eating or you and your friends. Remember to tag @triadfoodies.  If you don’t like us on Facebook, well my feelings are hurt. Anyway…Go over and like us on Facebook (you can follow us on Twitter and Instagram too). Tag @triadfoodies and you’ll be entered for a chance to win a $25 gift card for a future visit.

Happy eating!

Review: Chef Dion Sprenkle

A Sprenkle of Deliciousness: “Let The Chef Surprise Us” 4.0

You can see this story in YES! Weekly

This is the continuing story of how we allow the chef to surprise us. We’re kind of changing it up recently. We now get a group of foodie friends/followers together and hit up a local restaurant. This time, Chef Dion Sprenkle…way out in Lexington (actually, a mere half hour from many cities in the Triad). I had visited Chef Dion’s restaurant a few weeks back after he attended a previous foodie gathering at 1703 Restaurant and then he volunteered himself for a similar event the next month. At the end of this post you’ll see where we’re headed next! 

Just as much as a focus on the food, this gathering was an opportunity to meet the chef and get to know him better. Chef Dion Sprenkle is a classically-trained chef, graduating in 1992 from the prestigious Culinary Institute of America in Hyde Park, New York.  Before making his way South, Sprenkle was the chef de cuisine at the New York Palace Hotel, executive chef at The Water Club and at Spazzia Restaurant and chef de cuisine at Spartina Restaurant. He says he also gained valuable experience in the kitchens of Gotham Bar & Grill and The River Cafe. Previously in the Triad, Sprenkle was Executive Chef at Old Town Club in Winston-Salem.

Last year, Chef Sprenkle placed runner-up in the local Competition Dining series, getting edged out by Graze’s Chef Richard Miller in the final battle. Many people took notice of this incredibly talented chef, tucked away in Davidson County. We wanted to know…what on earth brought him to Lexington, where alcohol sales in restaurants are not permitted? “After an extensive search for restaurant locations in Winston, Greensboro and Salisbury areas, none of which suited what I was looking for, this space was available and we quickly realized the need for an upscale restaurant in the area,” Sprenkle told us. “Many people live in Davidson County and work in Forsyth, but come home to no restaurants and then have to travel back to Winston to get something to eat besides BBQ.”

Photo Jun 16, 8 22 31 PM

Sprenkle also features Wacky Wednesday, which offers a selection of chef-inspired burgers in addition to the fine dining menu. It’s a bustling night. The burgers change quite a bit, but the night that we checked out the burgers, I enjoyed a House-Smoked Pastrami Burger. It was a sizable, perfectly cooked burger topped with, I kid you not…a good inch of smoked pastrami. And it was delicious. The pastrami was so smoky and flavorful. It was almost a fork meal. Well, I turned it into a fork meal, anyway.

IMG_0608

Mr. foodie ordered a chicken dish from the menu and I forget what it was but it was really tasty.

IMG_0609

And he sent out dessert…strawberry  bread pudding

IMG_0610

We were then looking forward to what surprises he had in store for us when we got our group together.

At our gathering, course after course came and it went a little something like this:

Course 1

Photo Jun 16, 7 35 52 PM

Watermelon Gazpacho shot with cucumber, rosemary goat cheese, citron sea salt and Fair Share Farms pea leaves

Course 2

Photo Jun 16, 7 46 29 PM

Sweet Corn Puree with Blackened Alligator and ramp oil

Course 3

Photo Jun 16, 7 53 19 PM

Roasted Oyster Mushrooms with oloroso sherry natural sauce

Course 4

Photo Jun 16, 8 10 43 PM

Spanish Lobster and Chorizo sausage Torte with eggs, potato, chili relish, cilantro, lobster tamale, lobster roe, cilantro

Course 5

Photo Jun 16, 8 34 57 PM

Vadouvon Spiced roasted cauliflower with onion, pancetta, basil and Argentinean Extra virgin sunflower oil

Course 6

Photo Jun 16, 9 07 46 PM

Hill Top farms ostrich and havarati cheese quesadilla, spicy chili relish aioli

Course 7

Tasting of Orange scented crème brulee and Ricotta cheese panna cotta with strawberry balsamic glaze, basil syrup and lemon confit.

As you can see, this is a great sampling of some of the menu items and a few “surprises,” just the way we like it. Chef Sprenkle’s cuisine is distinctly Mediterranean and he says he tries to source as much locally as possible as long as it’s of the highest quality. “I will always buy locally when I can, but to me the importance is quality.” 

Keep in mind that Chef Dion Sprenkle is a BYO alcoholic beverages and as customary for such restaurants, they do charge a corkage fee ($10/bottle of wine and $1/bottle of beer. Sprenkle tod me if you bring in a Davidson County Wine (Childress, Weathervane, Junius Lyndsey, Native Vines, or purchased from Tastings Wine and Beer Store) they only charge $5 per bottle.

The chef also says he’s not resting on his laurels and is looking at expanding to other areas in the Triad. He’s also consulting on another project that’s due to open in Winston-Salem in mid-July. While working on those efforts, Sprenkle says he doesn’t mind being “tucked away” as we call it. “Our clientele is diverse and see us as a destination restaurant, but the locals of Lexington sometimes dine with us at least three times a week and see us as their home dining room. Our location allows people in Winston, Clemmons, High point or Salisbury to arrive within 15 minutes. We also get quite a few people from Greensboro or Charlotte. They may stay in town for the weekend to visit the wineries and then come have dinner with us.” He adds, “We’ve survived now for 5 years in a location that is off the beaten path and without alcohol sales. Like I always said when I lived in NYC, If I can make it there, I’ll make it anywhere, and we have!”

Photo Jun 16, 9 44 26 PM

Wanna go? Chef Dion Sprenkle is located just inside Lexington at 5479 Old US Hwy 52.
Hours: Wednesday-Saturday 5-9pm. The restaurant is also open for special holidays and brunches and is available for private events and catering. chefdion.com

If you’d like to participate in a future “Surprise Gathering,” follow triadfoodies on social media for all the details. Hint: Next stop is Tuesday, July 26 at Spring House Restaurant, Kitchen & Bar as Triad’s Best Chef (as voted by YES! Weekly readers) to get to know Chef Tim Grandinetti and let him surprise us. Just message me at Kristi@triadfoodies dot com to reserved your spot. We usually max out at 12-14 people to keep it intimate and it’s about $25 per person. 

#PantryRaid…Day 2 of My Shelf Purge

It’s the 3rd day since I announced my challenge, but day 2 of raiding my fridge and pantry.  I got up this morning and hit those shelves hard so I could mentally calculate and get an inventory of what I have. After taking much of the snacks away to put them in the “kid snacks cabinet” in another room, I feel much better. And it looks better too.

So now I can really shop from my shelves and breathe to tell you the truth. And after looking at this, it’s not so terrible actually. Except all the mustard and sauces. And baking mixes. Other than that, it’s staples, lol.

This morning, my little girl wanted eggs in a basket so I used up the heels of a loaf of bread and cooked her 2 eggs in 2 baskets, fried up some bacon and then I quickly took another egg and threw it into the skillet and got it good and dippy and tossed that into some pasta along with the bacon for an on-the-fly carbonara. Really tasty! No photo though.

Day 2 Dinner:

The remainder of some thawing ground beef, some leftover chili, the last 4 Miss Jenny’s Salt & Pepper Pickle slices and the last of some provolone for a delicious burger. And we polished off a salad and added the last 1/8 of a bag of rosemary fries. I still have a lot of mustard.

IMG_2138

I may not be getting skinnier. But I feel lighter in the shelves anyway.  I really want to do this as healthfully as possible. Which is why you see 12 fries above :\ However doing this paleo or low carb is going to be a challenge.

We went out to eat Saturday night so in the queue is my husbands lamb tacos and some refried beans. And I have 3 BBQ chicken wings that I’m going to have tomorrow with some quinoa and I’m going to add it to some Nopalitos dip (cactus, avocado and some spicy stuff) and add some toasted chickpeas for a side salad. I sat that right in front in my fridge so I won’t forget.  That before we get busy for a couple of days then we’ll be shopping from our shelves again on Wednesday.

Have you purged your shelves today? Comment and let me know what you’re cooking!

 

foodie b’eat: #followmeto A Greensboro Burger Crawl

From @YES Weekly…

So who needs a hashtag or a National anything to celebrate…well…anything? Certainly not me…and I bet you neither. But since National Hamburger Day, aka #nationalhamburgerday is coming upon us this Saturday, May 28, we thought we’d get in on the fun and do a burger crawl! That’s right! But….there’s a caveat. See, Greensboro is kind of known for being a burger town. Always has been since back in the days of Hamburger Square downtown where there were burgers on every corner. 

Today, there are some really good burger joints to choose from. Hops, Burger Spot, Emma Keys, Burger Warfare are some of the recent greats…and while we give these burger places their “graces” for being burger royalty, this crawl is taking you to the spots in the Gate City that you might not have heard of or even know that they serve pretty darn good burgers. Not classic burger places either. Not even places known for burgers at all.

Shall we go over the rules again? Always more fun with two people. That way there’s more sharing, which means more tasting without getting so full. Burgers can be quartered so that’s what we did. Plus it’s also good to get opinions. Mr. foodie and I enlisted, Randy Barnes, who writes the blog Hamburger Square. He considers himself somewhat of a burger expert. I pretty much let him choose all the places. Our comrade, chef Lynn Wells (Thyme Well Spent Personal Chef), was our fourth “man.” We kept the burgers simple (#baconischeating) because if you can keep it simple and do it well, then your other burgers are sure to be darn good. Plus it made for a more fair comparison.

First stop: Tony’s Citgo, aka Tony’s Food Mart, 3300 Edgefield Road      

It’s a gas station, people. Full-fledged. You can get a tank of gas and a 1/4 pound, 1/2 pound or even one whole pound burger. Our chef, “Brandon” has been manning the grill for 2 years. The meat comes in fresh daily and the burgers are griddled on the flat top to order. You can get an order of fries or onion rings and they even have homemade ranch. The burger was a great size (we split the 1/2 pound 4 ways), nice and wide, thick and perfectly cooked. Juicy too. There are picnic tables on the side of Tony’s near the kerosene tank for relaxing. But it was looking stormy so we opened some of Randy’s folding chairs and each ate our quarters at his TV tray and I dare say, it was charming.

IMG_0780

If you’re not on a crawl, your dessert can be one of those disgusting packaged pink snowballs. To each his own.

Stop #2: Jams Deli,  5707 Friendly Avenue

Mostly known for all kind of sandwiches, Jams has a really great vibe. I love the checkerboard and 50’s feel. But you might not know they have a pretty decent burger. It was one of Randy’s top burgers of the year. “I love it because it has shredded lettuce and not many places shred their lettuce…I call it the special sauce.” This burger was a bit smaller but still cooked nicely. Tony’s still wins.

Stop #3: Mark’s Restaurant, 616 Dolley Madison Road

IMG_0810

So Mark’s is a little more “high falutin” than most burger places. We sat down in the bar, ordered some cocktails, and decided on the Kobe Original burger, which comes pretty basic with a tomato and grilled onion (just lightly seared on the grill). This was the fanciest and most expensive burger of the evening….$11-12 (because of the Kobe). Mark’s actually split the burgers for us and plated them individually along with our sweet potato chips. It definitely was the prettiest presentation and boy was it juicy and had just the right about of salty crust. The vote: Mark’s moves out to the front (even though Kobe might be cheating). Maybe you wouldn’t choose Mark’s for your burger night because you might think you’re going more upscale. Just know, you can eat in the bar or on the patio, wearing flip flops and really enjoy that burger. Plus, Tuesday nights is gourmet burger night where you can get a Kobe burger with a fried green tomato, pimento cheese and pepper jelly and doesn’t that just sound amazing?

Stop #4:  Libby Hill Seafood, 3920 Cotswold Avenue        

IMG_0812

Late last year, LH added a burger to the menu and they recently started adding more.  I mean, you come to Libby Hill for inexpensive seafood. But for that one problem person in your group who doesn’t like seafood, this may be a solution. The burger is a great size and ours was perfectly prepared. This burger was the one out the whole night that tasted like it could’ve been cooked in your backyard. It had a nice grilled flavor, juicy red tomato, leaf lettuce and smear of mayo. Solid.

Stop #5: Reel Seafood Grill, 2002 New Garden Road

Starting..to…get… full….

Not exactly where you would think to get a burger but they do have a burger on the menu when all you want is surf but your dining companion(s) want turf. The burger was a decent size and pretty tasty overall and cooked perfectly. We opted for a side of grits. Ha! However, we were all in agreement on one thing. Reel Seafood does seafood real well…it’s where they shine. So much so that you should order what they do when you go there. Especially if you want seafood. Especially order the whole flash fried flounder. See why here. 

This burger crawl was Greensboro-focused and we want to send a shout out to those spots who keep us on our toes. Classic rock star props continue to go to out to: What-A-Burger (the locally owned), Beef a.k.a Biff Burger, Tipsy’s Tavern, Lindley Park Filling Station, and the aforementioned burger royalty at the top of the article. Crafted-The Art of the Taco also should get props for having a burger that some say is just as good as the famous tacos.

Honorable mention for burgers also goes to The Porterhouse Burger Truck. I haven’t eaten at the restaurant (Porterhouse Bar & Grill) on Market Street, but recently I had a Mushroom + Swiss burger from the truck and it was one of the best shroom burgers I’ve ever had. The mushrooms were hearty and still had a bite, the onions were sweet and caramelized, the swiss cheese was thick enough that you could taste its sharpness, the burger itself had a salty crunchy exterior and was perfectly cooked inside. And it was all on a fluffy bun. You could taste all the layers in every bite. See? 

IMG_0742

And so we don’t leave out some of the Winston-Salem greats, we’re currently loving the Burger Supreme pop-up at Mission Pizza at lunch on Wednesdays, the Camel City Grill food truck . Read the blog post review here (try anything with pimento cheese or the peanut butter, baconCamel City and pepper jelly)–by the way, the food truck is for sale. First Street Draught House, Bad Daddy’s Burger Bar, Foothills Brewing’s burger and recently Chef Travis Myers has been adding creative burgers to Willow’s Bistro menus. And Graze has this ridiculous burger with fried chicken on it (blog post here)!  And if you don’t mind the short drive, Chef Dion Sprenkle has Wacky Wednesday, which features three different burgers topped with crispy onions or an amazing house-smoked pastrami.

Tell us some of your favorite burger places. And I’d like to do a crawl in Winston-Salem that’s all burgers. Where do you think we should go?