National Cheeseburger Day 2023 is on Monday, September 18, 2023: How come Martin Luther King Jr. Day is a national holiday?
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For as I know there aren't any others, he contributed to this country in a very big way I would say. I think that's why all the others have the Black History Month (including MLK), and there you can celebrate them each day of the month.
Why did Obamas birth state Hawaii pass a national Islam day?
he's a kenyan
would a beer/fennel cheeseburger have a balanced taste?
Do you mean Fennel Seed or Fennel Bulb?
Fennel Seed is used in Italian Sausage and I've made "Italian Sausage Burgers" with ground pork and various Italian Seasonings and they have been spectacular.
When I think "Porter & Fennel Bulb" and "Cheeseburger", I don't think about adding the beer and bulb to the meat but rather caramelize the fennel bulb with a small amount of onion and then adding the beer to the caramelized bulbs, reducing it, and making it in to a thick, syrupy topping to the Sausage Patty or Hamburger Patty.
Hum... Now you have me thinking about this...
If I were to take all of the above, I think I would do half ground pork, half ground beef, and the Good Eats Recipe for Italian Sausage, then caramelize thinly sliced fennel and onion, then reduce the beer in with the already caramelized onion/fennel then grill the patty, toast the bun, and spoon the jammy fennel over the bun and patty.
✖ Good Eats - Sausage: A Beautiful Grind - Episode EA1G09
Host Alton Brown thinks that sausage should be our national dish. Never made your own? Once you know how easy it is, you will. Take a look at grinders, the perfect hunk of pork and the longest piece of protein in the world.
✖ Watch Episode:
Part 1 of 2:
Part 2 of 2:
Recipes in This Episode:
✖ Italian Sausage:
Recipe courtesy Alton Brown
1 1/2 teaspoons fennel seed
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 tablespoon chopped parsley leaves
2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)
Shortening, to lubricate nozzle of stuffer
Special equipment: meat grinder with stuffing attachment or manual stuffer
Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.
Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.