Bob’s Burgers recipes: We made and ate 6 of them

The Bob’s Burgers MovieThe movie will be in theaters on Saturday (read our review).This gives us yet another chance to get together with the Belcher gang.

Here at Polygon, we decided the best way to commemorate the occasion was by picking a few burgers out of the official Bob’s Burgers Burger Book to cook and sample at home. Six members of the Polygon staff chose a burger they found to sing (not literally though, but you’ll never know). Bob’s BurgersYou can make your own at-home recipes by following these steps.

Please see below our main points, and then send us a short message to Bob Belcher.

Bob, buddy. You have a passion to burgers, and food all in general. Spice up your food, for the love and honor of God! Although your restaurant has gone through many changes over the years I believe that you could spice up your food so people will continue to return for more than just the great atmosphere and puns.

Our burgers are here!

Hummus a Tune Burger — Nicole Clark

Photo by Daniel Matyas at Polygon

Photo by Daniel Matyas at Polygon

These are the ingredients The patty is made with beef, eggs, panko breadcrumbs salt and pepper, chickpeas cannellini bean, garlic, lemon, tahini and garlic; red bell pepper, arugula and red bell pepper as toppings

It’s as simple as that: I’ve always wanted to make homemade hummus, and this gave me a good excuse. I’m also severely lactose intolerant, and I wanted to pick a burger that didn’t require cheese. A gluten-free bagel was substituted for the traditional bun. Because I was a little confused, we also substituted arugula instead of lettuce. My boyfriend fried the bell pepper and made the patties, while I concentrated on making the hummus. The process was pretty straightforward — I prepped ingredients and threw them in a blender. Next, we put it all together.

This is the result I’d rate this 3.5% of the 5 spatulas — though the rating might have been higher if I went with my gut more. The recipe didn’t call for enough lemon or garlic, which made the hummus taste flat. However, the addition of bell pepper gave the recipe some extra acidity and the pleasant sharpness that the arugula brought to the table. This would be a 4-out-of-5 for me if I had better hummus!

The Unbreakable Kimchi Schmidt Burger — Chelsea Stark

Photo: Chelsea Stark/Polygon

These are the ingredients Seasoned beef patties with salt, pepper and garlic powder. Purchased from a Korean grocery store. American cheese. Lettuce; bacon. Mayo. Mayo. Added sweetness. Toasted sesame seed bun.

It’s as simple as that: I actually found this burger name from the Bob’s Burger wiki list and not from the cookbook, so I tried to adapt a recipe based on what I think would best accentuate the spiciness and sour acidity of kimchi. A sweeter mayo, American cheese and salty bacon were used. Fresh lettuce was added to balance the dish.

This is the resultThis burger does it all. Kimchi was a great addition to this burger, as it has the right flavors and a satisfying heat. The only thing I wish I’d considered doing was shredding the scallion kimchi even more, as it made for a tougher bite. The bacon and American cheese paired perfectly with it. I would definitely make this burger again, so I’m giving it 4 of 5 signed Boyz 4 Now posters.

Blue Is the Warmest Cheese Burger — Pete Volk

Tristan B. Willis – Polygon

Tristan B. Willis – Polygon

These are the ingredients Vegetarian burger patties, sauce, butter and white vinegar. White onion. All-purpose flour. Milk, blue cheese, celery. Buns.

It’s as simple as that:Two reasons attracted me to this burger: Importantly, it was because of my abiding passion for bleu cheese. In college, buffalo chicken sandwiches were a common lunch option. (Thanks to UMD’s South Campus Dining Hall). A burger that mimics buffalo wings was just too tempting to resist.

In the cooking process, I used puns to my advantage and spoke to the stove and the burgers like Bob. This mostly led to me speaking with them as if they were my baseball team and I was their manager. Many things to be aware of.

It was honestly pretty easy to make — it’s not a terribly complicated burger. It is however a 2-sauce burger which means that many pots and pans are used. Because our kitchen was about the same size as a closet we had to literally stand in front of the refrigerator to get the photos above. But that’s more of an us issue.

This is the resultThis was quite good. It tasted more like hot sauce than it did. But that’s not what I complained about! I found the heat sauce to be a refreshing undercurrent to the predominant bleu cheese flavor. This was perfect for me. The celery disappeared into it, which is also not a complaint — but if you wanted it to stand out as a part of the meal, consider adding it as a fresh ingredient on the side (and dip it in your leftover sauces — we halved the recipe but still had way too much bleu cheese sauce). Bob’s avoidance of seasoning his burgers is less of a big deal with this one, since the patties have the hot sauce in them, but we added some salt and pepper anyway (come on, Bob!).

I’ll give this one Kuchi Kopis: 3.5 of 5 While we were watching, we also enjoyed it.Spy x FamilyA burger and having it from Bob’s BurgersWhile watching another animated series about dysfunctional families at work, it was amazing. Note to prospective burger-makers: We have a lot dietary restrictions in our household, so we made a lot more substitutions. You may have a different experience.

The Cauliflower’s Cumin from Inside the House Burger — Sadie Gennis

Photo: Sadie Gennis/Polygon

Photo: Sadie Gennis/Polygon

These are the ingredients Cauliflower and olive oil. Whole milk.

It’s as simple as that:What I found most surprising was the absence of seasoning in the recipe. We decided to spice up every stage. This proved particularly necessary for the cauliflower “mash,” which wasn’t a mash as much as it was crushed, crunchy florets. We also added cumin and cilantro to the recipe, along with salt and pepper and paprika. This made it a much better cauliflower dish. I also love a condiment and was slightly horrified to see there wasn’t a single one in the recipe. While my husband worked on the patties I made a quick garlic aioli and spread it on the buns. I will toast every bun you see. It’s just the superior way to eat burgers and hot dogs.)

This is the resultThis was delicious. My husband and I both thought it probably would have been better with ground lamb — although we’ll never confirm this suspicion since we agreed we won’t be making this burger again. It was delicious! We also used the cauliflower leftovers as side dishes for our salmon dinner next night. Overall, the burger had some interesting flavors and textures, but it didn’t feel quite balanced, so I gotta give it Three out of five beefsquatches. Aioli on the other side was excellent.

Itsy Bitsy Teenie Weenie Yellow Polka-Dot Zucchini Burger — Zosha Millman

Photo: Zosha Millman/Polygon

Photo: Zosha Millman/Polygon

These are the ingredients We have a substitute for burger meat.

It’s as simple as that: These sliders were pretty easy to construct, all things considered (though this review comes to you courtesy of my partner, who’s the true chef between us). Like others on this list, our house took liberties with seasonings in the patty and the sautéed zucchini. And also like others on this list, we’d do it again.

This is the result Though we put the yogurt sauce in the wrong place, you’d hardly know it from how the burger tasted. It was the crunchiness of the peppers. It’s the flavors of yogurt and zucchini! The combination of all these flavors with the earthiness and burger gave the perfect flavor. It was a delicious burger that we agreed felt good. 4.5% of the 5 Grillmasters — a truly delicious burger, if not the greatest burger of all time.

Bet It All on Black Garlic Burger — Danette Chavez

Photo: Danette Chavez/Polygon

Photo: Danette Chavez/Polygon

These are the ingredients Mayonnaise, ground beef and baby spinach with black garlic and mayonnaise. Also, salt, pepper, sriracha, mozzarella, and brioche bun.

It’s as simple as that:This burger is easy to make and I didn’t think I was being too strategic. Little did I know how difficult it would be to find black garlic; I went to Whole Foods, Trader Joe’s, and Standard Market before finally remembering that there’s an H Mart well within city limits. Once I found the black garlic, it was easy to make the burger. I had already been warned about under-seasoning, so I used my own mix* for the patty and tried to stick to the recipe for the mayo. The flavor of black garlic is very delicate so we didn’t want to overwhelm it with sriracha. But, we still wanted some spice.

*my sister’s

This is the resultMy Homeric quest for an obscure ingredient led me to the conclusion that simplicity paid off. Although the burger tasted a little bland, it was delicious. I loved the creamy mozzarella and baby spinach’s crunch. The untoasted Brioche Bun, although not toasted, was a good addition to the patties without eating too much mayo. I’d give it 3.5 “order up!” bells.