The Bob’s Burgers Burger Book and Jen’s Topless o’ the Mornin’ to You! Burger

BobsBurgersCover.jpgThe Bob’s Burgers Burger Book is everything a Bob’s Burger disciple hopes and dreams it might be. I tried to get a hold of someone over at Universe publishing to get permission to share a recipe with you. No response. So, I started scanning the Burger of the Day board this season for possibilities that hadn’t made the book. The Blanc Canvas. <snore> Topless o’ the Mornin’ to You Burger. Okay, Irish flavor profile without the top bun. Trying to lift and convey a burger to your face with a burger precariously perched on just a bottom bun. Who does that?! Awkward, at best. It’s the stuff of horror movies, really. How about nestling that burger on a bed of salty oven roasted fries? Yeah… Since we’re going to have to IMG_3699bring a knife and fork into this, we can take advantage of that and make an oozier sauce. A béchamel with Irish cheddar. I want more flavor. Let’s blast that burger with horseradish, and top it all with sweet, Guinness-glazed onions. Mmmmm. Yeah, I’m in.

My review of the book with my pics and thoughts on the burgers we tried is below the recipe.

IMG_3694Topless o’ the Mornin’ to You! Burger

Horseradish burger on a bed of salty oven roasted fries with an Irish cheddar sauce and Guinness-glazed onions.

Guinness-Glazed Onions
1 T olive oil
1 T butter
1 large yellow onion, sliced into rings about 1/4” thick
Melt butter and oil over medium. Add the onions, and cook, stirring occasionally until the onions soften and just start to pick up a little color on the edges, about 15-20 minutes.
½ cup Guinness
1 teaspoon brown sugar
Add, and let it bubble away, stirring occasionally, until the beer’s absorbed, about 15 minutes.

Preheat oven to 400° with a baking sheet in it.
4 Yukon Gold potatoes, each cut into 8 long wedges
¼ cup olive oil
2 teaspoons kosher salt
Toss to coat well, and roast on that baking sheet, flipping once or twice, for about 35 minutes. They should be golden and beautiful.

Irish Cheddar Sauce
2 cups whole milk
¼ cup Guinness
Warm and set aside.
5 T unsalted butter
5 T flour
Melt the butter over medium, and whisk in the flour, whisking constantly until it starts to turn golden, about three minutes. Remove from the heat and start adding the milk, whisking constantly to avoid lumps. Once it’s all in, return to medium heat, whisking til it’s a silky, gorgeous, thickening sauce, about three minutes.
1 ¼ teaspoons salt
2 cups Irish cheddar, shredded
Stir in until smooth and luscious.  The rest of that beer is the cook’s treat.

Horseradish Burger
1 ½ pounds ground beef, 80% lean. Fat is nice in burgers
2 Tablespoons prepared horseradish
Salt and pepper
Mix the horseradish into the burgers and form into 4 patties. They should be around ¾” thick. Press the center in slightly so that you don’t get a burger bump after you cook it. Season both sides with salt and pepper. Heat a 12” cast iron skillet over high.
2 Tablespoons vegetable oil
Add to the hot pan. Cook the burgers about 4 minutes per side for medium rare.

Malt Vinegar (optional)
Plating. Distribute the fries among 4 plates. Top with burgers, about 1/4 cup of the cheese sauce on each one, and the onions. Bring the rest of the cheese sauce to the table so that everyone can achieve their own optimum sauciness level. A little malt vinegar on the table for those who like it on their fries would make you look extra thoughtful. Serve with delicious beer. This is not the time or place for the cheap stuff.

My review of the book….

BobsBurgersCoverThe Bob’s Burgers Burger Book: Real Recipes for Joke Burgers
by Bob’s Burgers
Edition: Hardcover

We were watching the episode with the black garlic burger, and my husband was like, “Man. I want to try that burger.” He picks up his phone <weird, cause he’s usually glued, laughing too loudly, to Bob’s Burgers>, and a few minutes later yells, “Jen! It does exist!” Two days later, I found this book on our front doorstep.

Perfect tie-in to the show and tasty to boot! Well, mostly. There are a lot of burgers in here that I’d love to eat, and a fair number that I gave a bemused “Ewwwwww!” to. I hear the intros to the burgers in Bob’s voice as I read them. Perfect! They list the episode numbers on each burger so you can coordinate your food and entertainment. Nice.

My only beef with it is that they call for 1 pound of ground beef for each recipe. That’s four 4 ounce burgers. That would be skimpy, and Bob’s burgers are always big inviting burgers, so I use 1 ½ pounds each time for 6 ounce burgers. For realism. And burgers. Most of the burgers are very saucy. To decrease the amount of burger dragging across the plate to mop up all of the deliciousness, I’d recommend splitting the sauce between the buns rather than using it all up top as directed.

Pictured below:
1) Poblano Picasso Burger – p 17. A plateful of messy delicious! Beef, Monterey jack, tomato, and salsa verde. They have you broil the poblano and tomatillos. If you’ve never made salsa verde before, the jalapeño should be in there, too. And don’t forget to salt that tomato slice.
2) Bet It All On Black Garlic Burger – p 55. Awesome! It was everything he hoped and dreamed it would be. If you’re new to black garlic, it should feel a little squishy in the package, but not defeated.


3) We’re Here, We’re Gruyere, Get Used to It Burger – p 66. This is fantastic! It’s like French onion soup in burger form. This one’s winning so far!Bob'sBurgers4
4) 50 Ways to Leave Your Guava Burger – p 40. Interesting one. You make a BBQ sauce out of guava jelly, tomato paste, and rum. Niiice.
5) Bleu Is the Warmest Cheese Burger – p 110. Great burger! It’s filled with celery and buffalo wing sauce, then doused in bleu cheese sauce and more buffalo sauce. It requires a lot of chips to mop up the saucy aftermath.


Some others I have flagged to try: It’s Fun to Eat at the Rye-MCA – p 21 * Bruschetta Bout It Burger – p 25 * Hit Me With Your Best Shallot Burger – p 33 * Pickle My Funny Bone Burger – p 38 * Chevre Which Way But Loose Burger – p 61 * Onion-Tended Consequences Burger – p 64 * Sweet Home Avocado Burger – p 71 * To Err Is Cumin Burger – p 73 * Shake Your Honey Maker Burger – p 85 * Don’t You Four Cheddar ‘Bout Me Burger – p 97 * Free to Brie You and Be Burger – p 98

At the other end of the spectrum: Totally Radish Burger. Yes, it features radishes. Oh God. Do the Brussels Burger. Brussels sprouts. On a burger. Oh my God. If Looks Could Kale Burger. Sweaty Palms Burger – hearts of palm burger?! Oh God. The Jack-O’-Lentil Burger. Itsy Bitsy Teeny Weenie Yellow Polka-Dot Zucchini Burger. Is This Your Chard? Burger. Oh my God! Enoki Dokie Burger. Sympathy For the Deviled Egg Burger. Oh. My. God. The Cauliflower’s Cumin From Inside the House Burger. Parsnips Vous Francais Burger. Beets of Burden Burger. Beets! Oh my God! Don’t Go Brocking My Heart Burger. They have published a full page with steamed broccoli on a burger. OH MY GOD! Girls Just Wanna Have Fennel Burger. Rest in Peas Burger. Black eyed peas. Oh my God!

On the fence: Poutine On the Ritz Burger, Human Polenta-Pede Burger, and Papaya Was a Rolling Stone Burger. I don’t know. Curious, but concerned.


Since this is our family show this year, we need Bob’s Burgers ornaments for the tree. I saw little ones, but we’ve got a 14′ tree we call Gossamer – you know, “such an  interesting monster” from Bugs Bunny. I think these POP figures are stupid cute and just the right size. So now I just need to figure out the best way to convert these little fellas into ornaments for our Christmas tree…

Here’s the links if you need them, too.


Louise, Tina, Gene, Linda, Bob, Teddy, Kuchi Kopi (glow in the dark!). Sorry Gayle.


2 thoughts on “The Bob’s Burgers Burger Book and Jen’s Topless o’ the Mornin’ to You! Burger

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