It’s absolutely no secret that I am a huge fan of Grill ‘Em All. So, when I visited them for the first time, I made sure to try a burger that I couldn’t get anywhere else. It was a toss up between the Blue Cheer, and the Molly Hatchet. I liked the description of the Molly Hatchet – it was so unusual. It turned out that this was the burger I chose to have as my very first Grill Em All burger.
I live far, far away from LA. Not as far as some of you, but to drive 1.5 – 2 hours JUST to get a burger… well, let’s just say it’s going to be a special day. Before my special day came, I had contemplated trying to make one of their burgers. Time passed, and no burgers were made, but I finally had my opportunity to visit this awesome food truck.
I had my Molly Hatchet. It was awesome. As I have said before, it was like a breakfast burger. You had your sausage, bacon, maple syrup, and essentially gravy and biscuits. Wait.. is gravy and biscuits a breakfast food? HELL YES IT IS! I kept repeating the description in my head…
Seared fennel sausage gravy….
Seared fennel sausage gravy….
~~~~ You’re getting very, very sleepy ~~~~
One day, I just couldn’t stand it anymore. I can’t drive to Los Angeles every time I want a gourmet burg. Confident that I could do this, and pretty much wing it, I set upon my journey to make The Holly Snatchit. My very own knock-off of Grill Em’s Molly Hatchet. It’s been awhile since I’ve had the real thing, but I’ve got to be honest with y’all.
I think mine’s better.
There’s nothing wrong with a cocky, rock-n-roll attitude once in a while, right? Whoooo-waaahhh! *pelvic thrust*
I will STILL patronize Grill Em All; after all, I’m a full-fledged member of the VIP Ghoul School! I’m shameless, I know, but I DON’T CARE! It’s just one of those things I latched onto, albeit almost freakishly, but you only live once. For those of you who are absolutely unable to make the journey, this is for you.
Here’s how I did it:
Start off with your ingredients.
Bacon goes in the oven first, freeing up your time to make the gravy.
Burger pattys – check!
At first I was only going to do 4 of those little breakfast sausages. Then I wised up, and put in the whole package.
I cut it up before hand just to get it broken up a little bit before hitting the pan.
Get it in the pan on a medium heat, and brown it up.
While the sausage is browning, and the bacon is crisping, dice up the fennel. I took off the frawns, but still used the top parts. Waste not, want not.
Reserve the sausage, because now, we’re going to make the gravy!
Start with your butter.
Let the fennel become translucent, about 10 minutes. You want it to be really soft in the gravy.
Check out this BITCHIN’ plate! The bestie and her awesome daughter and hubby got it for Angel and I for Christmas!
Add your flour to the fennel, and let it cook for about a minute.
This next part you have to do carefully, or your gravy won’t be smooth. Add in the milk, but add it a little bit at a time. I’d say about a half cup at a time, mix it really well after each addition, and you’ll have smooth gravy.
Gravy is done, so add the sausage back in.
Whisk it all together!!
Until it becomes really thick. You don’t want watery gravy. It’ll be all over your plate instead of on your burger.
The bacon takes awhile at 375 degrees, but it’s worth it.
Sear your burger patties! Salt and pepper them right before going in that hot pan. About 3-4 minutes on each side for a nice medium-rare/medium.
I love toasty buns. You don’t have to toast them if you don’t want to.
Build a gourmet burg! Patty first.
Make sure you’ve got enough on there.
Add your bacon, and if you’ve got real maple syrup, it’ll take this burg over the top. If you don’t, that’s okay too. We’re still gourmet here.
**FOOD PORN ALERT!!**
I couldn’t choose which one. It’s like saying which child you love more. You decide.
This is my favorite burger right now. What’s yours?
- 8 slices Applewood Smoked Bacon
- 1 pkg. (8 links) Breakfast Sausage
- 1 Fennel bulb, diced
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 2 Cups Milk
- 1 1/2 Pounds Ground Beef shaped into 4 Burger Patties
- 4 Burger Buns
- Maple Syrup for drizzle
- 1 T. Olive Oil
- Start by heating your oven to 375 degrees. Place bacon on a cookie sheet (with edges), and cook for about 20 minutes, until crispy. While the bacon crisps, form your burger patties, and set aside. Brown the breakfast sausage in a skillet over medium heat. When the sausage is browned, reserve in a bowl, and set aside. Add butter to the sausage fat in the skillet. Once the butter is melted, add in the fennel and cook until translucent, about 10 minutes. Then, add the flour and cook for about a minute, just to get the raw flour taste out. Finally, whisk in your milk, a half cup at a time until it’s incorporated with no lumps, and add the sausage back in the pan. Bring to a boil to thicken, then remove from heat. Bring another skillet to high heat with a tablespoon of olive oil, salt and pepper your burger patties, then add to the pan. Sear on each side for 3 – 4 minutes, and your burgers will be a nice medium done-ness. Add the patty to a toasted burger bun, top with seared fennel sausage gravy, bacon, and maple drizzle, and enjoy! Serves 4.