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The Horde Burger

When you make your next trip to Orgimmar make sure to stop by and try one of these delicious horde burgers... or, just follow the steps to make your own.

BLOG POSTINGS > Game Recreations

The Horde Burger

by zirbirt

Lok'tar friend, welcome to the Broken Tusk, home to the one and only Horde Burger. Here we take our meat very seriously, and only use pig fresh from the farms of Orgrimmar. We also use 100 pure ground Gnom... er I mean zhevra. So, come in, grab a fresh cup of grog and enjoy a taste of what it means to be the Horde.

In planning this burger, I actually put a lot of thought into what would constitute a horde burger. Obviously a lot of meat, some pig and a little bit of heat would be needed. Also something had to be stuffed in a meat casing. Originally I thought to create a beer based aioli, but then decided that was decidedly not horde, so I opted to go with simple mayo, and some spiced up ketchup... but that meant adding more flavor by simple means.

I am going to separate the components as best I can, to make each a little easier to follow. In actuality, I made all the components at the same time, and had everything done at the same time, so it was all nice and hot.

To begin this beast of a burger, I decided to use a pretzel roll with some savage cuts on top. The roll recipe can be found in my earlier posting here... for the cuts, after the baking soda bath, I simply sliced the top with a knife.

THE MEAT

For the patties, I wanted to go big, so I took 2 lbs of 80/20 ground beef and split it into 4 1/2 lb balls. I then pressed each ball down to about 1/2 inch thickness.

I used my thumb to put an nice indent in the center of the patty, then coated both sides with ground pepper, crushed red pepper, crushed garlic, and kosher salt.

I placed these on a hot grill along with chorizo sausage (with casings). (one sausage for every 2 burgers)

For the bacon, I took 1 lb of thick sliced bacon, and put it on a baking rack in the oven at 350 degrees for about 10-15 minutes.

I cooked the patties on the skillet over medium heat for about 4 minutes. Then I flipped them. Do not press down on the patties.

After about 4 more minutes, I put 2 slices of sharp cheddar on each patty, then covered with a metal bowl and let it all melt.

This went on to a bun with just a layer of mayonnaise on it.

Once the sausage was done, I set it aside to let it rest. Once it had rested about 5 minutes, I simply sliced it.

THE VEGGIS

The onions, I cooked as full slices directly on the griddle

The peppers, I took a baking rack and placed it over a burner on my stove. Then used it as an impromptu gas grill.

If you don't happen to have a gas stove, you can broil these in the oven, or you can cook them on the griddle.

Once they were well done, I simply cut the tops off, cut them in half and scraped the seeds out with my knife.

ASSEMBLY

I assembled this in the following order

1. mayo on both sides of the bun.
2. Patty with cheese.
3. Bacon (lots of Bacon)
4. Peppers
5. Onions
6. Chorizo
7. Ketchup mixed with hot sauce (to taste)

Once complete, the burger had all the savagery of the horde, and I did feel quite orcish eating it.


Thanks for reading, hope you enjoyed this posting!





zirbirt
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