BasicBurgerBlog: FlavorByDesign

Birthday Resurgence: Behind the Scenes to Great Legacy >>

2026-10-25T01:11:52.957-07:00

Hello world! It's me! It has been a long time since I chose to write again in this fun burger space.

I created these blogs years ago during a chapter of immense creativity, balancing the beautiful world of single motherhood with some of the heaviest uphill battles a person can face—domestic trauma, chronic health ailments, and extreme financial hurdles. For my own safety and peace, I ultimately had go private and stay "behind the scenes"...

But today is my birthday! 🎊 🎂 And I am officially stepping out of hiding :)

If you look at the sidebar of this blog, you will see a massive archive of my multi-faceted creative history: FuntimeFoodie, CoffeePop, SexySweetPop, and FoodPornPaparazzi. I am reclaiming every single ounce of my creative genius. I am absolutely no longer letting past trauma or machine algorithms define who I am.

This space, along with my broader network, is now officially a proud digital node of the Adrienne Gilanian Portfolio project.

While my new focus for 2027 is a dedicated Fine Art portfolio exploring raw human talent, architecture, artwork designs and sketches, I still have an immense love for the stylish, pop-culture design work I built here. You might just see a resurgence of posts here and there - because true creativity never dies, it just evolves.

Happy birthday to me. I am entering this new year ever so strong, linking my past to my future, expanding my Linktree, and still moving forward against the wind.

I embrace it! 🥂✨

~ Adrienne Gilanian

Visual Artist. Writer. Blogger.

Cheesy Stuffed Pizza Burgers >>

2013-11-06T17:30:00.001-08:00

INGREDIENTS:

1 lb 80% lean ground beef

1 lb mild Italian sausage, casings removed

1 lb thick cut bacon

½ cup shredded Italian cheese

1 (7-oz) package pepperoni

6 slices provolone cheese

6 ciabatta buns

6 Tbsp marinara sauce

DIRECTIONS:

Preheat grill to medium-high.

Chop bacon into small pieces. Combine beef, sausage and bacon.

Mix until combined, do not over mix as this can cause the burgers to be tough.

Divide mixture into 12 (4 oz) portions and form into patties larger than your bun. Add 2 Tbsp shredded cheese to the center of 6 patties. Place a patty with no cheese on top of the cheese topped patty. Using your thumb and index finger pinch the patties together to form one patty. Repeat until all patties are formed.

Place burgers on grill. Grill until you reach desired doneness, flipping once. Cook time is approximately 4 minutes each side for medium. Keep lid closed to cook through.

If needed, you can move burgers to indirect heat for several minutes to finish cooking.

Place cut buns, cut side down on grill and cook until toasted.

Top burgers with abt 10 pepperoni pieces and a slice of provolone for the last few minutes of cooking.

Place approximately 10 pepperoni on each bun, then top with a Tbsp of marinara.

Place burger on sauce and add top bun.

Serve and enjoy!

Source: Parade

Recipe :: Indian Spice Lamb Burgers >>>

2013-09-21T14:21:00.003-07:00

Lamb Burgers w/ Indian Spices &Yogurt-Mint Sauce:

This burger is kept lean by using lamb shoulder, which has about two-thirds less fat than pre-ground lamb from the supermarket. For a lighter texture, grind it yourself (using a grinder attachment for your stand mixer or an old-fashioned hand grinder), or ask a butcher to do it.

Vadouvan, an Indian spice mix, flavors the meat. The patties get tantalizingly aromatic when charred on a hot grill. Mint and yogurt provide the perfect counterpoint to the spice mix. Finally, sweet roasted red peppers and bitter radicchio round out a deliciously tasty burger.

Vadouvan is an Indian condiment made by cooking onions, shallots, and garlic until deeply caramelized, then flavoring them with a combination of toasted dried spices. For a shortcut, you can substitute 2 teaspoons of garam masala or Madras curry powder for all the ground spices here.

Ingredients >>

1 pound boneless lamb shoulder, trimmed and cut into 1-inch pieces

2 tablespoons olive oil, divided

3/4 cup finely chopped onion

1/4 cup finely chopped shallots

2 tablespoons minced garlic, divided

3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon ground mustard

1/4 teaspoon ground turmeric

1/8 teaspoon ground red pepper

Dash of grated whole nutmeg

2 tablespoons finely chopped fresh mint, divided

3/4 teaspoon kosher salt, divided

2 red bell peppers

1/2 cup 2% low-fat Greek-style plain yogurt

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper, divided

Cooking spray

4 (1 1/2-ounce) hamburger buns, toasted

2 cups torn radicchio

>>>> Preparation:

1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding.

2. Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large bowl; toss to combine. Pass lamb through meat grinder completely. Immediately pass meat through grinder a second time. Cover and chill.

3. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.

4. Combine lamb mixture, onion mixture, 1 tablespoon mint, and 1/4 teaspoon salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill. 5. Preheat broiler.

6. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 9 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each pepper portion in half. 7. Preheat grill to medium-high heat.

8. Combine remaining 1 1/2 teaspoons garlic, remaining 1 tablespoon mint, yogurt, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Set aside.

9. Sprinkle patties evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 2 tablespoons yogurt mixture, 1/2 cup radicchio, 2 bell pepper strips, and top half of bun.

Source: J. Kenji Lopez-Alt, Cooking Light July 2010

Recipe :: Tasty Tennessee Style Burger >>

2013-08-23T12:49:00.001-07:00

Tennessee Burger w/ Bourbon & BBQ Sauce

Ingredients:

3 bacon slices
1 teaspoon extra-virgin olive oil
3 cups vertically sliced red onion
5 tablespoons bourbon, divided
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt, divided
1/2 cup lower-sodium ketchup
1 tablespoon Dijon mustard
2 teaspoons honey
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 pounds 90% lean ground sirloin
Cooking spray
6 (1 1/2-ounce) French bread hamburger buns
6 (1/4-inch-thick) slices tomato

Preparation:
1. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan. Add oil and onion to drippings in pan; cook 15 minutes or until onion is browned and very tender, stirring occasionally. Add 3 tablespoons bourbon, vinegar, and 1/4 teaspoon salt. Cook 2 minutes or until liquid almost evaporates, stirring constantly. Remove mixture from pan. Cool 5 minutes.
2. Combine remaining 2 tablespoons bourbon, ketchup, and next 7 ingredients (through onion powder) in a small saucepan. Bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until sauce thickens. Remove from heat.
3. Preheat grill to medium-high heat.
4. Coarsely chop 3/4 cup onion mixture; stir into beef. Divide beef mixture into 6 equal portions, gently shaping each portion into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with remaining 1/4 teaspoon salt. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
5. Spread each top and bottom bun half with 1 tablespoon sauce. Place patties on bottom halves; top each patty with 1 tomato slice. Divide remaining onion mixture evenly among servings. Top each serving with 1/2 bacon slice and top half of bun.

From: Sidney Fry, MS, RD - Cooking Light

Must Love Cheese: And France Too

2011-02-10T13:15:00.000-08:00

Recent menu additions to the McDonald’s Franchise' of France include burgers that fall under a “Big Cheese Cravings” (“Les Grandes Envies de Fromages”) promotion !!

The Foccacia Bread Sandwiches are topped with three cheese choices: Bleu, Cantal and Chèvre.

Looks great...only in France ! :)

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Flavor By Design: RR Gourmet Burgers

2011-02-03T17:47:00.000-08:00

!! Love this photo 'collage' of decadent "Burger Designs" !!

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Red Robin classic, tasty & SUPER stylish Restaurant Burgers actually come with unlimited Steak Fries - if you have room for it...

The Sicilian Burger and The Blackened Bayou Burger, which are the two bottom burgers in the image above, were just recently added to their extensive Menu of Burger choices.

Wondering if there will ever be a Red Robin "near" me - would love to check it out, regularly !

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The Stuffed Burger: A New Craze ?

2011-01-12T07:35:00.000-08:00

Burger King has officially announced a new addition to its menu: the Jalapeno and Cheddar BK Stuffed Steakhouse Burger ! A ground beef patty 'stuffed' with Jalapeno Peppers & Cheddar Cheese - topped with Poblano Sauce.

Some industry insiders are calling 2011 the "Year of the Stuffed Burger."

Pricey Burger: London, England

2011-01-12T07:17:00.000-08:00

A Breakfast Burger:

2010-12-27T02:24:00.000-08:00

! Good Morning !

So an eight-ounce patty topped with thick cut slabs of Bacon, Sharp Cheddar, an oozing Fried Egg, Hash Browns - of all things - and then Arugula. Available at Rustic Canyon in Los Angeles.

Juicy Burger: Cravings

2010-12-21T13:48:00.000-08:00

...A great hearty Burger...Fries...Washed down with an ice-cold Dr.Pepper or Pepsi...a Coke ?...A Beer or two...?

Cross Country Awareness of All Things Burger.

All Things Good & Tasty.

Juicy Burger: Formidable! But is it LA's Best Between Buns? - LAist

GQ Style:

2010-12-11T18:39:00.000-08:00

Umami Burger "Burger of the Year"

- Alan Richman of GQ Magazine

Photo: Carlos Rossi - Flickr

Burger of the Year: Alan Richman Explores the Revelation at Umami Burger in Los Angeles: Alan Richman: GQ

Unique:

2010-12-11T18:29:00.000-08:00

Fun. Expensive. Strange...

...for the love of all things "Burger" !

Wendy's Natural Cut Fries w/Sea Salt: Hit or Miss?

2010-12-08T16:29:00.000-08:00

Taste One For The Team: Wendy's Natural Cut Fries With Sea Salt | TakePart - Inspiration to Action

Tom Hanks Talks About In-N-Out Burger:

2010-12-08T16:28:00.000-08:00

In Visual Brief: A McDonalds History

2010-11-30T20:42:00.000-08:00