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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (356g) Recipe makes 8 servings |
||
| Calories 637 | ||
| Calories from Fat 376 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.9g | 64% | |
| Saturated Fat 17.9g | 89% | |
| Monounsaturated Fat 15.0g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 1.1g | ||
| Cholesterol 328mg | 109% | |
| Sodium 981mg | 40% | |
| Potassium 803mg | 22% | |
| Total Carbohydrate 22.3g | 7% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 4.2g | ||
| Protein 42.0g | 83% | |
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A Doozie of a Floozie Burger
By: Auntie Jan
May 29, 2007
A burger to tempt your senses--from clear down south--you never had it so good! One taste of our burger and you're going to declare yourself an Honorary Floozie. The ultimate open-faced burger, but don't hesitate to put your top bun on if you're feeling a little shy (we didn't get the nickname Floozie for nuthin' ya know!).
SERVES 8
Ingredients
- 1/3 cup sweet onion or vidalia onion, is best
- 1/3 cup dill pickles
- 1/2-1 cup mayonnaise
- 2 cups finely chopped lettuce
- 2 lbs ground beef
- 2 teaspoons cajun seasoning
- 1 teaspoon pepper
- 8 slices tomatoes
- 8 ounces sliced mushrooms, sauteed in
- butter
- 8 slices cheese
- 8 fried eggs (One for each burger)
- 4-8 hamburger buns (if you're a floozie, you only need 4)
Directions
1
Mix together your sweet onion, dill pickle, mayonnaise and finely chopped lettuce and set aside (In Amy's words, "you want the ingredients to marry").2
Fry your eggs until no longer runny and set aside. (Very Important Ingredient) You do want the whole Floozie Experience don't you?.3
Mix together your ground beef, cajun seasoning and pepper, forming into 8 burgers.4
Fry your burgers until they are no longer pink inside. Set aside and place a slice of tomato on top.5
Saute your mushrooms in butter and portion out onto your burgers and immediately top with cheese and your Fried Egg.6
Top with the slaw toppings (*in memory of Amy*) then declare yourself a Floozie – Remember, this is a topless…ummm…open faced burger. I ask you -- would a Floozie want it any other way?.7
We can't help it if you want your extra bun on top, but take it from us, its a whole lot more fun without.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: RepoGuysWife
On Jul 18, 2008
These were great!!! And different. We grilled the burgers instead of frying. I wasn't shy with the cajun spice since we like it spicy and we used Cheddar for the cheese. The slaw is what put these over the top for us. I had the fried egg, but my boys just couldn't do it. As another reviewer said they were messy but good, cuz messy = yummy in our house. We are definately Floozies in our house now!!!!!
From: yaya78006
On Jun 25, 2007
Yep, Another Texan here fixin the Doozie Floozie Burger. DH-DD & I all say Yee~Hawwwwwww! Didn't think we would like the "slaw" but we did! I used fresh premade ground chuck patties since there were only 3 of us. I sprinkled them liberally with cajun spice. I used the sweet onions, dill pickle and butterhead lettuce all sliced or chopped pretty fine. I tried mine without the bun top but caved in and placed it on top but ate with a fork & knife cuz it was so messy. Messy is good! I bought big mushrooms and sauteed them in butter. And our burgers must always have real cheddar cheese, nothing else will do. heh heh! We loved it & will fix it again. From a Hot Plate Houdini Cooked for ZWT3
From: CraftScout
On Jun 21, 2007
Allright, ya floozies! We tried your burger here in Texas, and we even went topless, though you know that ain't right. We liked ALL them flavors, the cajun spiced burger especially, but we thought that it was a tall order, even for Texas where everything's BIG! Though we loved the taste of the simple slaw, we thought it tasted best on the side of that towering mass y'all call a burger, especially since ya ain't got a top bun to hold'er down. (Seriously, though - great burger, the fried egg surprised us by being really tasty, next time, we'll put the slaw on the side.) Good job, ya FLOOZIES! From one of Z-Best Chefs. 
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