Best Jimmy Buffetts Cheeseburger In Paradise Recipes

Cheeseburger in Paradise Cookies image

Provided by Parrot Head Mama

Categories Dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 11

2 (12 ounce) boxes vanilla wafers
1 egg white
1/4 cup sesame seeds
4 cups sifted powdered sugar
4 -5 teaspoons milk
1/2 teaspoon almond extract
green food coloring
yellow food coloring
red food coloring
1 cup shredded sweetened coconut
2 (10 ounce) packages peppermint patties (anything resembling the girl scouts' "thin mints")

Steps:

Place whole, perfect vanilla wafers on 2 trays; one with wafers facing up, the other with wafers facing down.
Each tray should have the same number of wafers (35-40).
Brush wafers (rounded side up) with egg white and sprinkle with sesame seeds.
Set aside.
To color coconut, place in small container with several drops of green food coloring.
shake well and let sit.
To make"cheese" frosting, whip powdered sugar and milk together til smooth.
add yellow and red food coloring til desired orange tint is achieved.
To assemble"cheeseburgers", use dab of frosting to glue peppermint cookies into place on to wafer (flat side up).
This is your"burger".
Now spread frosting"cheese" on and sprinkle with green coconut"lettuce".
Dab with frosting again and top with sesame wafer.
Repeat until all"burgers" are made.

Nutrition Facts : Calories 286.1, Fat 8.7, SaturatedFat 3, Cholesterol 0.1, Sodium 120.3, Carbohydrate 50.9, Fiber 1.3, Sugar 25.1, Protein 2.1

The Ultimate Hamburger image

Provided by Steven Raichlen

Yield Makes 8 burgers

Number Of Ingredients 10

1 1/4 pounds ground chuck
1 1/4 pounds ground sirloin
Coarse salt (kosher or sea) and freshly ground black pepper
N/A freshly ground black pepper
1/2 medium-size onion, cut into 8 thin wedges
16 slices sandwich bread
3 tablespoons butter, melted (optional)
1 large or 2 medium-size gorgeous, luscious, ripe red tomatoes, thinly sliced
8 Boston lettuce leaves or iceberg lettuce slices
Cheese Sauce (optional)

Steps:

1. Set up the grill for direct grilling and preheat to high.
2. Place the chuck and sirloin in a large mixing bowl and mix with a wooden spoon, or mix the meat in a stand mixer fitted with a dough hook. If possible, avoid mixing the meat with your hands so your fingers don't warm it.
3. Wet your hands with cold water and divide the meat into 8 equal portions. Working quickly and with a light touch, pat each portion into a 1/2-inch-thick squarish patty. Generously season each patty on both sides with salt and pepper. Press an onion wedge into one side of each patty so that it's flush with the meat.
4. Lightly brush the bread slices with the butter, if using. Arrange the tomatoes and lettuce leaves on an attractive serving platter.
5. When ready to cook, brush and oil the grill grate. Place the burgers on the hot grate, onion side down. Grill the burgers until cooked to taste, 3 to 4 minutes per side for medium-rare. To test for doneness, insert an instant-read meat thermometer through the side of a burger into the center. The internal temperature should be about 145°F for medium-rare or, if using commercial ground beef, cook it to at least medium, 160°F.
6. Meanwhile, place the bread slices on the hot grate and grill until lightly toasted, 1 to 2 minutes per side.
7. To serve, place a lettuce leaf on top of a slice of toast. Top with a burger, tomato slice, and Cheese Sauce , if using. Slap a piece of toast on top and serve at once.