It was a chilly night. It was a “let’s light a fire, sit there, and stuff our faces with aioli sauce” kind of night. It was a “it’s been a long week, let’s make burgers with beer” kind of night. It was a “let’s let the toddlers run around outside to burn energy” kind of night. Really, it was the best of times. It was the worst of times. Actually, it was just an ordinary Fryday.
What it ended up being was one of the best nights in a while! We unwound, we feasted, we drank, we laughed, we broke bread — well, more like buns — we broke buns, and we found ourselves again. We highly recommend you all do this once a week! It’s like a detox for your soul.
What we’ve gathered from this is we need to start taking pictures of our events, not just of the foods, but of the messy house, the laughs, the family, the friends. Eh, maybe someday. Blog goals.
For now, pictures of food.
We call that little diddy you just read “Ode to Food.”
What do we call that burger? Cutthroat Porter Burger! It’s smothered in a hug of Gouda and fried bacon. Simple. The patties themselves are packed with so many flavors, it doesn’t require too many toppings! Of course, you can do the lettuce, tomato, onion, and whatever else you’d like, but save yourself a trip to the fridge, and just trust us with the simple goodness of this creation. Even though the temps are cool, the grill was still hot, and these burgers have the right amount of fall flavors warming you up from the inside out. The porter was the perfect choice for this hearty piece of beef and really came out on top for us! You could still taste the robust flavors of the porter cutting through the meat. And let’s be honest for a moment, we absolutely adore when that happens, especially the pregnant half of us. The pregnant one of us actually wishes I would have ate the burgers without the buns and just the patty, cheese, and bacon. Oh, wait, I had one with the bun and another without the bun. This bun in the oven is a carnivore. I can’t help it.
Cutthroat Porter Burger
1 pound ground beef
1 1/2 tablespoons Mc Cormick Grillmates Hamburger Seasoning
1 teaspoon worcestershire sauce
1/3 cup plain bread crumbs
1/3 cup of a porter or stout (We used Odell Cutthroat Porter)
1/3 cup shredded smoked gouda cheese + more shredded cheese before serving
Cooked bacon (use as much as you want!)
Fresh hamburger buns
Directions: Mix all together with hands in a bowl until seasonings are mixed throughly. Do not over mix. This made 8 hamburger patties. Olive oil outside of patties before throwing on the grill! Grill burgers to your liking. Sprinkle some smoked gouda cheese and bacon on the burger before serving. Serve on a fresh bun! The Dashing Gent did the grilling for us tonight!
Burger recipe adapted from: Life as a Strawberry
Then we fried fries because it was Fryday. We had to celebrate. Fries are good, but fries are grand when dipped in aioli! It sounds fancy, it tastes fancy, but the ingredients are oh, so simple! You should know you’ll have to splurge on truffle oil, but we assure you, it’s worth every hard earned penny! One toddler drank this, while the other decided her jam was some fresh made spicy ketchup! We know we said almond is our lifeblood, but this aoili is a close second. However you take your fries, we pray you spread your wings and give this a whirl!
Truffle Garlic Aioli for French Fries
1/2 cup real mayonnaise
1/2 cup sour cream
1 tablespoon white truffle oil
1 teaspoon minced garlic (jar)
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon lemon juice or balsamic vinegar
Directions: Mix all ingredients until well mixed. Place in refrigerator if not using right away.
We fried up our Ore Ida Bold and Crispy Seasoned Fries in the fry daddy. Fries are so tasty when they are hot, fried, and crispy! If you have plain fries with no seasoning, don’t fret, just add some Lawry’s seasoned salt after they are done cooking! After you are done frying, top with shredded parmesan cheese and parsley. Drizzle with white truffle oil. You can either drizzle the truffle garlic aioli on top of fries or use as a dip! Or do both. Both. We did both. Just do both.
We decided these were so delicious we had to have them again for the lunch on Saturday! Oh daylight! Day light does food so much more justice!
Now, onto the beer. What made these burgers grow into the burgers they are..or were. They’re gone now — inhaled, devoured, scarfed down if you will. The Dashing Gent’s grandparents are visiting from Fort Collins, Colorado. When they visit, that means we get stocked up with some Colorado brews from homemade to leading breweries! The Dashing Gent and I have been to this brewery years ago, and enjoyed a few flights, but I’m sure it’s changed a few things since then. You know what this means, right? Yet another reason we need to get our buns out to Colorado! There’s beer to be discovered!
Until then, there’s this beer —
Not to heavy.
Not too light.
Perfect for the crisp fall weather.
That’s Odell’s Cutthroat.
We call that diddy our “Ode to Cutthroat.”
We’re not real creative with titles.
Adding this beer into the burgers was an afterthought. It was a “hey, let’s throw this beer in and see if we can get some great tasting beer burgers!” Yep. It was the best afterthought we’ve ever had! We got great tasting beer burgers. To learn more about the brewery, click here. Now how can we get our hands on that new Isolation Ale?!
From our buns to yours,