Fall is just around the corner, and our dear friend Zippy Lip has created a wonderful recipe infusing both Cow Lick and Pineapple Head. We recommend executing this recipe for dear family and friends.
- The buns:
- Cut pumpkin in half, scoop out seeds, rub with vegetable oil, grill until soft.
- After the pumpkin cools, scoop out, add one egg, about ½ cup flour, and freshly grated nutmeg.
- With a spoon, fold ingredients together until smooth.
- Add additional flour, about a tablespoon at a time, until you have a dough that can somewhat retain its shape, but should still be droopy, wet looking and sticky. Adding too much flour will reduce the pumpkin flavor and can increase the toughness, particularly if you work the dough too much.
- Spray Pam onto a sheet of plastic wrap, place the dough on, and then another well sprayed sheet of plastic wrap on top.
- Roll the dough about ½ inch thick, and then refrigerate to stiffen up a bit. When you are ready to cook, remove the top sheet of plastic wrap and cut the dough into discs with a biscuit cutter, resting each one on a well oiled surface.
- Liberally sprinkle Dizzy Pig Pineapple Head on top.
- Preheat a cast iron pan, add about 2 tablespoons of butter, then add the buns, seasoned side down, taking this opportunity to add more Pineapple Head to the opposite side.
- Cook until well caramelized, flip & repeat, remove to a cooling rack.
- The burgers
- Using the same biscuit cutter, cut out ½ inch thick chuck sliders, season well with Dizzy Pig Cow Lick, and grill.
- Add optional cheese right after the flip, these little guys only take a couple minutes, then take them to the buns.