Bob’s Burgers is one of my comfort shows, so getting this Bob’s Burgers cook book was super exciting. I’ve only tried a few so far but I definitely want to dive in and try more. Disclaimer- these aren’t my recipes, the author of this cookbook is Cole Bowden (not Bob?? who would’ve thought). Any changes I make I will add in the recipe below!
Season 4, Ep 10: Presto Tina-o
INGREDIENTS
-1 Bunch of Swiss chard, chopped up (book says to use red but I’m sure any kind is fine)
-1 yellow onion sliced
-2 tbs butter (I didn’t measure my butter and definitely used more than this. You can never have too much butter, unless you’re lactose intolerant then butter is the devil)
-1 lb ground beef
-3 cloves of garlic, minced
-4 oz red wine vinegar
-1 4oz log of chèvre cheese (I couldn’t find chèvre at my grocery store so I used regular goat cheese)
-French rolls (I switched it up and used pretzel buns)
DIRECTIONS
-Melt the butter in a pan and add your sliced onions and stir occasionally until caramelized. This takes forever, like 40 minutes, so start this early.
-Form the beef into patties, season, and grill to your liking
-Sautee the garlic in butter. When it you start to drool from how great it smells, add in your Swiss chard and cook until nicely wilted. Remove it from the heat and add a little red wine vinegar.
-Toast your buns if desired (def recommended)
-Build your burger however you would like. This is how Bob suggests it: bottom bun, burger, chard, onions, top bun.
-Enjoy!
chef grc 