The Bob's Burgers Burger Book: Real Recipes for Joke Burgers by Rizzoli International Publications

New Bacon-ings Burger S e a so n 1, Episode 1: Hum an Flesh A classic all-beef patty topped with lettuce, cheddar cheese, onion, tomato, and bacon. Use the freshest ingredients you can find, down to the bun. Ma k e s

b urgers , plus p l en t y o f f r i es

1 16-ounce bag frozen french fries

1 large egg

1 pound bacon

4 buns

1 pound 85% lean ground beef

Green leaf lettuce

1 cup whole milk

1 large tomato 1 red onion

Preheat the oven and cook the fries for a few minutes less than it calls for on the package—you’ll see why soon enough. Keep the oven on.

cooked fries and coat them well with the mixture. Transfer them back to the baking sheet, and then generously top them with the bacon bits. Return them to the oven until extra-crispy, 10 to 15 minutes.

Cook the bacon until crisp, either in the oven or in a pan. If you plan to cook your bacon in the oven, lay the strips on rimmed sheet pans with parchment and throw them in the oven at the same time as the fries.

Reserve 8 slices of cooked bacon and put the rest in a food processor or mini chopper. Pulse until you have large bacon bits.

Meanwhile, make 4 patties, season both sides with salt and pepper, and cook your burgers. When they’re just about done, top with the cheese.

B u il d yo u r b u r g e r : Bottom bun, lettuce, cheeseburger, bacon slices, tomato, onion, top bun. Serve with your delicious fries.

Combine the milk and egg in a large bowl. Take your almost-

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If Looks Could Kale Burger S ea so n 2, Episo de 7: M oody Foodie This all-beef patty is topped with deliciously complex Gruyère cheese and placed atop a bed of leafy garlic roasted kale. Served on a toasted whole wheat bun, this dish comes with a rosemary orzo salad. Sure, the Gruyère isn’t very noticeable on your tongue, but you’ll remember it for the long strings that linger after each bite.

M ak es 4 b u r g er s

2 cups orzo 3 1⁄4

cups low-sodium chicken stock

1⁄ 3

cup diced tomatoes

2 sprigs fresh rosemary, leaves finely chopped

4 whole wheat or whole grain buns 1 big bunch dark green kale, stems removed and leaves cut into ribbons 4 cloves garlic, minced

1 pound 85% lean ground beef

Olive oil

1 cup grated Gruyère cheese

2 tablespoons red wine vinegar

Make the Orzo Salad

Make the Burgers

Bring 3 cups of chicken stock to a boil and drop in the orzo. Cook for 10 minutes, stirring occasionally, and then drain. Mix in the tomatoes and rosemary and set aside. Serve orzo hot or cold.

Form 4 patties, season both sides with salt and pepper, and cook your burgers as you usually would. Cover each burger with Gruyère and let it melt. If you’re cooking in a frying pan, cover the pan after putting the cheese on top of the burgers to help it melt. Toast your buns.

Make the Kale

In a large frying pan, cook the garlic in a tablespoon of olive oil over medium-high heat until it starts to brown. Add in the remaining 1⁄4 cup chicken stock and the kale. Cover and let steam for 5 minutes. Take the cover off and let the stock steam off. Turn off the heat and mix in the red wine vinegar.

B u il d yo u r b u r g e r : Bottom bun, kale, cheeseburger, top bun.

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Poutine on the Ritz Burger S e a so n 2, Episode 9: Beefsqu atch Guaranteed to delight your taste buds, this all-beef patty is cooked in brown gravy, topped with sliced potato fries, fresh cheese curds, and Ritz cracker crumbs—and comes with a side of poutine fries. The Ritz crackers provide a welcome, buttery crunch. I’m pretty sure there are enough calories for at least a couple days in here. Fresh cheese curds may be a bit hard to find, but you can normally get them at higher end grocery stores or local dairies.

Ma k e s

4 burgers , plus p len t y o f p o u ti n e f r i es

3 tablespoons black pepper, divided

4 tablespoons butter

2 tablespoons paprika

3 cups beef stock

2 teaspoons cayenne pepper

1 pound 85% lean ground beef

French fries (a 16-ounce package of frozen storebought is fine, or make your own

Salt

Cook your fries according to the package instructions. In a small bowl, mix 2 tablespoons black pepper with the paprika and cayenne. Season the cooked fries with the spice mixture.

6 tablespoons flour

4 buns Fresh cheese curds 1 sleeve Ritz crackers

To make the gravy, melt the butter in a saucepan over medium heat and then whisk in the flour. Keep whisking until the mix starts to turn a light brown and you can smell the toasty aroma. This is now a roux. Add in 2 cups of the beef stock and stir until completely combined. Stir in

remaining 1 tablespoon black pepper, and then slowly add the remaining stock. It’s okay to leave some out if you like thicker gravy.

Make 4 patties, season both sides with salt and pepper, and cook your burgers.

B u il d yo u r b u r g e r : Bottom bun, burger, a bunch of cheese curds, brown gravy, a gratuitous amount of crumbled Ritz crackers, top bun.

For the fries, just mix in some cheese curds and pour some gravy on top.

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Sweaty Palms Burger S ea so n 2, Episode 8: Bad Tina An all-beef patty served on a bed of spicy artichoke and hearts of palm tapenade (that’s right, palm as in palm tree) and topped with Parmesan). Topped with parmesan cheese. Even if you hate olives, you’ll love this burger. M a kes 4 b urgers

1 pound 85% lean ground beef

10 pitted green olives

1⁄ 2

8 pitted kalamata olives

cup shredded Parmesan cheese

1 14-ounce can sliced hearts of palm, whole or sliced 1 14-ounce can artichoke hearts 2 cloves garlic

Form 4 patties, season both sides with salt and pepper, throw them on the grill, and cook to perfection! In the last few seconds, put some Parmesan on top (the heat from the grill will melt the cheese).

1 Serrano chili About 5 leaves fresh basil 2 tablespoons olive oil 1 tablespoon balsamic vinegar 4 buns

Toa s t

t h e b u n s a n d b u i l d yo u r

Bottom bun, tapenade, cheeseburger, top bun. It’s that simple. burger:

Put everything else (not the buns!) into a food processor (or mini chopper) and pulse until the mixture is chunky but spreadable.

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Itsy Bitsy Teeny Weenie Yellow Polka-Dot Zucchini Burger S ea so n 3, Epi sode 3: Bo b Fires the Kids All-beef sliders topped with with grilled zucchini, bell pepper, and a dillyogurt sauce. Comes with a side of sweet potato fries.

Ma k e s 6 s l id e r s , wit h

p len ty of s weet p otato f r i es

1 16-ounce bag frozen sweet potato fries

1 yellow bell pepper, finely diced

1 pound 85% lean ground beef

1 tablespoon chopped fresh dill

2 zucchini, sliced into rounds

1 cup plain yogurt

1 tablespoon olive oil

6 slider buns

Cook your frozen sweet potato fries according to the package directions.

Form the beef into small patties and season each side with salt and pepper (1 pound should yield at least 6 smaller patties). Make them a little thicker than your usual burger. Cook the burgers.

4 5

In a small bowl, mix the bell pepper, dill, and yogurt.

Buil d yo u r s l id e r : Bottom bun, slider, sautéed zucchini, bell pepper–yogurt sauce, top bun. (Don’t put the bottom bun on the top—that’s an amateur move.) Serve alongside a pile of fries.

Saute the zucchini in the olive oil with a dash of salt over mediumhigh just until the outside browns.

Girls Just Wanna Have Fennel Burger S ea so n 2, Episode 7: M oody Foodie A beef and lamb burger stuffed with green apple and topped with a flavorful fennel-celery slaw and a minty mayo-based dressing.

1⁄ 2

1 2

cup lemon juice

1 tablespoon chopped fresh dill

1 large bulb fennel

3 ⁄4

pound 85% lean ground beef

1⁄4

pound ground lamb

head green cabbage

1 cup mayo

½ cup finely diced green apple

1⁄4

cup granulated sugar

4 buns

1⁄4

cup apple cider vinegar

4 celery stalks

1⁄4

cup chopped fresh mint leaves

Put 4 cups of cold water in a large bowl and add the lemon juice.

Trim the green stalks from the fennel and cut the white bulb in half. Cut out the tough core and, using the large holes on a box grater grate into thick matchsticks. Slice the celery into ¼-inch slices. Put the fennel and celery in the cold lemon-water to keep it crisp.

Ma k e s 4 b u r g e r s

Grate the cabbage in the same way (reserving 4 whole leaves for assembling the burgers), and add to the cold lemon-water.

4 5

Combine the mayo, sugar, vinegar, mint leaves, and dill in a large bowl.

Drain the cabbage and fennel, and mix in the mayo dressing until fully coated. Set in the fridge to keep cold.

In a large bowl, gently combine the beef and lamb and fold in the diced green apple. Form into 4 patties and season both sides with salt and pepper. Cook as usual.

Bu i l d yo u r b u r g e r : Bottom bun, cabbage leaf, burger, fennelcelery slaw, top bun

Universe 120 • © The2016 Bob’s Burgers Burger Publishing. Book

One Fish, Two Fish, Red Fish, Hamburger S ea so n 1, Epi sode 12: Lobs terfest A salmon burger stuffed with parsley, celery, and dill, and topped with havarti cheese. Beef-free?! How scandalous.

3 ⁄4

lb skinless salmon filet

M ak e s 4 b u r g e r s

3 ⁄4

cup breadcrumbs

2 tablespoons chopped chives

4 tablespoons butter

1⁄ 3

cup mayo

Havarti cheese, sliced

1⁄ 2

teaspoon garlic powder

4 biscuits, cut in half

1 tablespoon finely chopped parsley

Green leaf lettuce 1 small white onion, sliced

2 teaspoons chopped fresh dill

Preheat the oven to 350. Wrap the salmon and 1 tablespoon butter in foil and bake for 10 minutes, or until the salmon is flaky. Cool to room temperature and then shred the salmon with a fork.

Combine the salmon, chives, mayo, garlic powder, parsley, and dill, and stir in the breadcrumbs. You should be able to form a patty with this mixture, but adjust the breadcrumbs as necessary.

3 4

Carefully form 4 patties from the salmon mixture.

Heat the butter in a pan over medium-high heat. Sauté the salmon patties for 3 to 4 minutes per side. Don’t flip them too early or else you’ll risk them falling apart in your pan. We’re just searing the outside so it will hold its patty shape. Melt a slice of havarti cheese on each patty.

B u il d yo u r b u r g e r : Bottom biscuit, lettuce, salmon “cheeseburger,” sliced onion, top biscuit.

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Sweet Home Avocado Burger S ea so n 4, Episo de 18: Ambergri s This delicious burger—an all-beef patty coated in a sweet lime sauce and topped with fresh avocado slices, sweet onions, tomatoes, peppers, sweet stevia leaves, and served on a whole wheat bun—is perfect on a hot summer day. Think fresh crunchy veggies meets tangy sweet limeade. Now add a burger. Makes 4 b urge r s

1 cup fresh lime juice

1 bell pepper, chopped

1⁄ 2

cup honey

Salt 1 pound 85% lean ground beef Pepper 1 large Vidalia onion, chopped 3 Roma tomatoes, seeded and chopped

1 teaspoon olive oil 4 whole wheat buns 2 avocados, halved, pitted, peeled, and sliced

Cook the lime juice, honey, and 1 teaspoon salt in a small saucepan set over medium heat until everything is completely dissolved. Allow it to cool.

Put the ground beef in a large recloseable bag, and pour all but 1⁄4 cup of the lime juice over the beef. Put the bag in the fridge and let the beef marinate for at least an hour.

Drain the beef, then form 4 patties and season with salt and pepper. Cook the burgers as you normally would.

cup chopped stevia leaves (optional, but highly recommended)

While the burgers are cooking, mix the onion, tomatoes, pepper, and stevia leaves, if using, in a bowl with the olive oil and a dash of salt.

B u il d yo u r b u r g e r : Bottom bun, burger, a couple avocado slices, a scoop of the vegetables on top, 1 tablespoon lime juice, then top bun and done. Put on you shades, and enjoy the summer heat with your burger that’s citrusy sweet.

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Don’t You Four Cheddar ’bout Me Burger S e a so n 3, Episode 13: L inda-Pendent Woman Here’s lookin’ at you Molly Ringwald! This all-beef patty—sinfully delicious, and incredibly filling—is stuffed with two different cheddars, cooked in bacon fat, and topped with two other cheddars. With four cheeses, you get a different flavor in every bite (feel free to substitute cheeses, as necessary). Throw some crispy bacon on it—for great crunch—along with crisp lettuce and onions, and call it a day. A very tasty, very all-American day.

Ma k e s 4 b u r g e r s

1 pound bacon

4 slices yellow mild cheddar

1 pound 85% lean ground beef

4 buns

4 slices white sharp cheddar

Green leaf lettuce

4 slices yellow sharp cheddar

1 medium white onion, sliced

4 slices white mild horseradish cheddar

The Breakfast Club soundtrack

2 3

Put “Don’t You Forget About Me” by Simple Minds on loop to set the proper mood. Cook the bacon in a large frying pan, reserving the fat.

Season the beef with the salt and pepper. Rip up 1 slice of the white sharp cheddar and 1 slice of the yellow sharp cheddar and fold into the middle of each burger. Form 4 patties around the cheese.

Cook the patties in the bacon fat. Melt a slice of the horseradish cheddar and a slice of the yellow mild cheddar on each burger.

B u il d yo u r b u r g e r : Bottom bun, lettuce, cheeseburger, bacon slices, onions, top bun.

Stop singing along to “Don’t You Forget About Me.” Just kidding— never stop.

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Baby You Can Chive My Car Burger S ea so n 5, Episo de 6: Fat her of t he Bob A feta-stuffed burger on a chive-tastic bun. Topped with a million diced chives and a creamy sour cream and mustard spread. Comes with fried pickles for wheels— because it’s a car, get it?

M ak es 4 b u r g e r s , plu s e x t r a c h i v e b u n s

a nd pi ckle chips

3 packages of active dry yeast (about 2 tablespoons)

1⁄ 2

1 cup warm water

1 tablespoon salt

1⁄ 3

cup vegetable oil

1⁄4

cup sugar

Canola or vegetable oil, for frying

1 small egg, at room temperature 1⁄ 2

cup finely chopped chives

2 tablespoons Cajun seasoning

1 pound 85% lean ground beef 2 ounces feta cheese, crumbled (about 1⁄ 2 cup)

1 teaspoon salt

1⁄ 2

cup finely chopped chives

3 cups flour

1⁄ 2

cup sour cream

1 12- or 16-ounce jar dill pickle chips

2 tablespoons Dijon mustard

Make the Chive buns

cup flour

In a large bowl, dissolve the yeast in the warm water. Add the oil and sugar and let stand until foamy (about 5 to 10 minutes).

Add the egg, chives, salt, and flour and mix gently by hand to form a sticky dough.

With very floury hands and on a floury countertop, knead the dough until it is stretchy and not sticky.

Divide the dough into 6 to 8 pieces, press them into flat 4-inch rounds, and set on a baking sheet. Cover with a clean kitchen towel.

Preheat the oven to 425ºF. Bake the buns for 10 to 15 minutes. Let them cool completely.

Make the Pickles

Combine the flour, Cajun seasoning, and salt in a large bowl. Pat the pickle chips dry and toss them in the flour mixture to coat.

Make the Burgers

Carefully fold the feta into the beef, forming 4 patties around the cheese. Season both sides lightly with salt and pepper.

2 3 4

Cook said burgers.

Mix the sour cream and mustard and spread on the top bun.

B u il d yo u r b u r g e r : Bottom bun, burger, a ton of chives, top bun with spread. Serve fried pickle chips alongside.

Heat 2 to 3 inches oil to about 375 to 400ºF in a large pot over medium-high heat. Fry the pickles in small batches until golden, transferring fried pickles to paper towels with a slotted spoon.

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