Kevin was on burger duty, and of course it started with the butter dance. Instead of grilling the onions, we put our own wastelander twist on things and let them caramelize in butter for about ten minutes.
A pound of beef got a squirt of olive oil and a healthy hit of salt and pepper, then split into quarter-pound patties (one came out a little big). Kevin insists it's not ground beef, it's ground Brahmin. The buns were homemade a couple of days earlier and toasted in butter, after a quick "oops, I forgot the butter" moment.
At the taste test the Brahmin burger delivered: very tasty, with perfect caramelized onions, crispy bacon and an awesome toast on the homemade buns. The off-screen Nuka-Cola BBQ sauce added a tangy, sweet, citrusy kick. Genuinely delicious.
Welcome, vault-dwellers, to a culinary adventure like no other!
Every wasteland cook needs a signature burger, and in Fallout that means Brahmin, the two-headed cattle that keep the whole post-apocalyptic economy fed.
Fresh Brahmin is hard to come by at the grocery store, so ours is good old ground beef, stacked with Swiss, crispy bacon, butter-caramelized onions and a generous pour of our Nuka-Cola BBQ sauce on a toasted bun. A burger worth leaving the vault for.
Dusty's Brahmin Burger
A juicy grilled quarter-pound burger with melted Swiss, buttery caramelized onions, crispy bacon and a sticky homemade Nuka-Cola BBQ sauce on a pan-toasted bun. Two-headed cow not required.
Combine all the sauce ingredients in a large saucepan over medium-high heat and bring to a boil.
Lower the heat and simmer, uncovered, for 20 minutes. It keeps in the fridge for up to a month.
Melt the butter in a pan, add the sliced onions and stir to coat.
Cook, stirring now and then, for about 10 minutes until soft and caramelized. Set aside.
Mix the beef with a squirt of olive oil and a generous amount of salt and pepper.
Divide into 4 quarter-pound balls and flatten each into a patty a little wider than the bun.
Heat the grill and cook the patties for about 4 minutes, then flip.
Top each patty with Swiss cheese and cook until done and melted.
Meanwhile, melt about 1/2 tbsp butter per bun half in a pan over medium heat and toast the buns cut side down until crisp.
Build each burger with the BBQ sauce, patty, caramelized onions and bacon.
The BBQ sauce uses our homemade Nuka-Cola syrup, so start that the day before
Adapted from Fallout: The Vault Dweller's Official Cookbook by Victoria Rosenthal (Insight Editions, 2018).
