Tuesday, May 19, 2015

Brunch on a Bun

The Bob was the specialty at my old work place, the Lexington Inn, or the Lex for short. Last Monday was my last day working with my coworkers at the Lex. My school is getting a new dining service, so the days of the Lex are over. Likewise, so are the days of being able to order a Bob for dinner. What is a Bob exactly? Bob stands for "Brunch on a Bun". This monster of a burger consists of a patty, two slices of cheese, a fried egg, bacon, and a grilled tomato. Even though the Lex is gone, I wanted to allow the Bob to live on. Here is a recipe for the sandwich with the addition of avocado to make it even better.

The Bob



The Bob
serves 4
For the burger patties:
4 slices of bacon
1 pound 85% ground beef
2 eggs          
2 ounces shredded pepper jack cheese
dash of cayenne pepper powder
salt and pepper, to taste

To assemble:
8 slices of bacon
4 ounces shredded pepper jack cheese
4 thick slices of tomato
1 avocado, peeled and sliced
4 double yolked eggs (or 4 normal eggs and four egg yolks)
4 burger buns, buttered and toasted

To make the patties, chop up 4 slices of bacon and mix it in with the ground beef, eggs, cheese, and seasonings. Stir with your hands until just mixed and divide it into 4 patties. Pat the patties into rounds about the size of your buns and set aside.

Cook the remaining slices of bacon in a large skillet until nice and browned. Remove the bacon to a paper towel lined plate to drain, reserving the oil in the pan. Cook the patties individually in a tablespoon of the reserved grease over medium high heat for about 5 minutes per side, or until your desired doneness. Top each with a tablespoon or two of the remaining cheese a couple of minutes before you remove it from the pan so that the cheese can melt on to it. Meanwhile fry the eggs and grill the tomatoes slices for about a minute per side in the remaining bacon grease. Lay the burgers on the bottom of the buns and top with a tomato slice, a fried egg, two slices of bacon, and a few slices of avocado. Top the bun off and enjoy!


No comments:

Post a Comment