Or make it a pancake! Or an English muffin or crumpet. Something healthy like a whole grain? Go for it! It’s your burger. Feel free to use whatever waffle you want in the middle. It’s the same mix I used for my hot chicken and pancake tacos. I made my waffles from a Krusteaz protein pancake mix. Then more bacon and a second smashburger patty on top of the bottom bun that’s also toasted. Next is a layer of bacon on top of the smashed cheeseburger patty. It’s a brioche style bun slightly toasted on the griddle. Look at those double decker brunch burger layers! So you could have that for a breakfast burger, too. Then I made an authentic loco moco Hawaiian burger based on loco moco I had for breakfast in Maui. It was last year when I made the corned beef hash burger. So, that got me thinking of a breakfast burger. I can’t remember what it was called, but it was good. We had breakfast there almost every day and I had the breakfast with a burger patty on the platter. There was Johnny Rockets restaurant near the hotel. When I thought about burgers for this year, I remember a trip to San Francisco. Exactly what I said, it’s brunch on a bun. And finally burger patties on both top and bottom buns. I mean besides the obvious, it’s a burger that you can have for brunch. Things just need to be shaken up a bit to get it done. It’s actually getting the post written and published that seems to be my hiccup. Not that I haven’t gotten creative in the kitchen again this year for my burgers. I’ve hit a rough patch and having a hard time getting over it.īurger month was supposed to get me out of the rut, but it hasn’t really. I think it’s just life in general for me. And I don’t even think it’s because of this lovely pandemic we’re still going through. To say I’ve lost my mojo is an understatement. I just haven’t gotten around to editing the photos and posting them on the blog. Not that I haven’t made and eaten my burgers. It’s just been a not so great couple of months. I have been a total slacker this month for #BurgerMonth2021. The top layer has a fried egg and bacon and there’s a waffle in the middle making it an epic double decker burger. It starts with two smashed patties topped with cheese. Double Decker Brunch Burger is just that. Bring Back the Tiki Bowl and the PuPu Platter.Pemmican: America’s Native First Power Bar.The History of the American Jalapeno Popper.Teddy Roosevelt and John Muir: The Camp Meal that Solidified our National Parks.What is important is that German-Americans invented one of our most iconic American foods. Whomever really deserves the credit is somewhat unimportant. Three German immigrants claim to be the inventors of the hamburger in America – the Menches brothers of Akron, Ohio (1884) Louis Lassen of New Haven, Connecticut (1900) and Charlie Nagreen of Seymour, Wisconsin (1885). The frikadellen crossed the ocean with Germanic Immigrants and morphed into our American hamburger. Oddly enough, Frisch’s one of the earliest providers of the Cincinnati double decker burger, still offers a rye bun for their sandwiches, supplied by another Cincy-German immigrant family business, Klostermann’s Bakery. These frikadellen, as they are called, are still popular snacks in Germany today and can be found on street carts throughout northern German cities, usually served with good rye bread. Small patties of ground beef or meat were popular street foods in the party districts of the city, like the Reeperbahn, where the sailors cavorted. Hamburg is a port city in Northern Germany with lots of rowdy sailors. It’s appropriate that there was a Cincy German double decker burger, as the name itself implies the Hamburger’s German origin. That’s the benefit of living in an area surrounded by dairy farms.Ī frikadellen platter today in Hamburg, Germany, at Oberhafen Kantine. And, like Klawitter’s huttenkuse mit schnitlauch spread (cottage cheese with chives), the cheese was probably supplied or made by the many German immigrant dairy families that inhabited the area. A coupon could get you three Big K’s for 99 cents – what a bargain! The Big K was the signature double decker burger of Klawitter’s Restaurant on Neeb Road, which opened as a general store in 1895 and was demolished in 1974. It came with tomatoes, lettuce and onions, pickles on the side. The lower level housed a schmear of spicy pimento cheese. One layer of the burger housed a schmearkase made of cream cheese or quark, butter, cayenne pepper, and olives. They had the Big Klawitter, or the Big K, dressed with spicy schmearkase, which is German for cheese spread. The Germans of Cincinnati’s West Side neighborhood, Delhi, demanded even more than just a white or pink sauce on their double decker. The original Big K hamburger press and a coupon from Klawitter’s.
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