The One with the Leather Pants and Seattle Burgers
Welcome to Friends with Food Episode #11! Listen here. Our friend Briel Pomerantz joins us this episode! Briel is an educator, a triple threat (actor-singer-dancer), a loud laugher, a scrabble enthusiast, and a foodie. She is a Bay Area native with stints living in Irvine ( zot zot) and New York City.
In this episode we cover Friends Season 5 Episode 11, The One with All the Resolutions. This episode originally aired on January 7th, 1999. R. Kelly and Celine Dion were STILL on top of the charts with their song “I’m Your Angel.” Depending on who you ask, either A Civil Action or Patch Adams was number one at the box office. A less-sexy version of Erin Brockovich and medical clowning! What a time to be alive!
So many fantastic jokes at Ross's expense. Many said by Ross himself!
Poor Chandler isn't allowed to make fun of anyone and must resort to physical comedy and stating facts!
Seattle Burgers!
Leather. A white paste. You do the math!
Obviously I had to make a burger with cream cheese. Once I decided on that, I was immediately inspired by the iconic Seattle street meat; you see, up here we put cream cheese on our hot dogs! Nothing like a nice juicy sausage on a street corner with a caulking-gun stripe of cream cheese under your favorite toppings. Mmmmm street meat! Here it is, in the form of a burger. You're welcome!
seattle burger
1 lb ground beef
1 tsp garlic powder
1 tsp paprika
1 tsp worcestershire sauce
½ tsp red chili flakes
1 tsp kosher salt
fresh ground black pepper
Half a yellow onion
1 jalapeno
1 tbsp olive oil
1 tbsp stone-ground mustard
to assemble:
burger buns
Cream cheese spread
Stone-ground mustard
Sauerkraut (optional)
Pepperoncini (optional)
Place ground beef in a medium mixing bowl. Add garlic powder, paprika, worcestershire sauce, chili flakes, salt, and a few generous grinds of pepper. Mix with your hands until combined. Form into three balls (four if you like them a little smaller), then flatten the balls into patties, forming a divot in the center of the patty. The divot will keep the burgers flat when cooked, instead of bulging up in the middle. Place formed patties on a plate and set aside (refrigerate for 20 minutes or so if you have the time).
Slice the onion lengthwise and slice the jalapeno into rings on an angle. Place a heavy pan over medium high heat and add a tablespoon of oil. When oil is hot, add the onion and jalapeno. Cook, stirring occasionally, until onions and jalapeno are softened and slightly browned. Add mustard to the pan and stir to coat the onions and jalapeno. Remove to a small bowl. Return the pan to the heat and add a little more oil if necessary. Add the burger patties and cook to your liking, about 3 minutes per side for medium rare. When cooked to your desired doneness, remove to a plate.
To assemble: Toast the bus in the oven or cut side down in a lightly oiled pan. Apply a thick coating of cream cheese spread to the top bun- don’t be shy! Dab stone-ground mustard on the bottom bun, then add sauerkraut and pepperoncini (if using). Place the patty on next, followed by a third of the onions and jalapeno. Top with the cream-cheesed bun and enjoy!
