The Savory Side of Chefjammer: Ridiculous Fried Ravioli Burger is a Real Thing at this Southern California Restaurant

Friday, September 5, 2014

Ridiculous Fried Ravioli Burger is a Real Thing at this Southern California Restaurant

They call it The Rustic Ravioli Burger, and it’s Slater’s 50/50′s latest monthly burger project which features an Italian sausage and Brandt beef patty, fried ravioli, grilled broccoli, roasted tomato and pesto Alfredo on a brioche bun.

The burger will be available for the entire month of September as their Burger of the Month.

While we haven’t tried this beast yet — it looks like one of the most interesting entries the chain has offered up in recent memory. Slater’s is known for their 50/50 burger, a blend of 50% ground bacon and 50% ground beef.

Since the chain’s inception, they’ve brought to light a ridiculous amount of burger concepts including the Turducken Burger, a 100% bacon burger, Bulgogi BBQ Beef Burger, a Kangaroo Burger, a Donut Burger and our favorite flavor bomb, a Chorizo Burger.

Here’s a full look:

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Guinness Beef Stew

Ingredients 3 tbsp. olive oil, divided 3 lb. beef chuck, well trimmed and cut into 2-inch pieces Kosher salt and pepper 2 medium onions, cut into 1-inch-thick wedges 4 cloves garlic, chopped 1 lb. medium carrots, cut into 1-inch pieces 12 oz. medium parsnips, cut into 1-inch pieces 3 tbsp. all-purpose flour 1 14.9-ounce can extra-stout beer (we used Guinness Extra Stout; about 2 cups) 3 c. low-sodium chicken broth 1 6-ounce can tomato paste 1 lb. yellow potatoes, cut into 1-inch pieces 8 sprigs fresh thyme, tied together 2 bay leaves 1/2 c. flat-leaf parsley, roughly chopped Directions STEP1 Heat 2 tablespoons oil in Dutch oven on medium-high. Season beef with 1/2 tsp each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes, adding more oil as necessary; transfer to bowl. STEP 2 Reduce heat to medium, add remaining tablespoon oil, then onions and cook, covered, stirring occasionally, 5 minutes. Stir in garlic, carrots, and parsnips and cook, stirring occasionally, 3 minutes. STEP 3 Sprinkle with flour and cook, stirring, 2 minutes. Add stout and cook, scraping up any browned bits, 1 minute, then stir in broth and tomato paste. STEP 4 Return beef and any juices to pot along with potatoes, thyme, and bay leaves and simmer, covered, 11/2 hours. (Alternatively, transfer to 325°F oven and bake, covered, 2 hours.) Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes. (If baking, uncover and bake 45 minutes.) Discard thyme and bay leaves. Season with salt and pepper if desired. Serve sprinkled with parsley.

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Friday, September 5, 2014

Ridiculous Fried Ravioli Burger is a Real Thing at this Southern California Restaurant

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