True Blood: Hamburger Deluxe & Extra Hot French Fries

A review of Cryin’ in My Hamburger Deluxe and Extra Hot (Headed) French Fries from the True Blood Cookbook.

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This burger is apparently from Jason Stackhouse and the fries are from Andy Bellefleur, yet I don’t really connect the burger with Jason in my head. I’m sure we’ve seen him eat burgers in the show, given that his sister works at Merlottes and he’s there quite a bit, but I first think of the “AIDS burger” scene with Lafayette and then I think of Andy always ordering a “goddamn” cheeseburger and fries.

Cryin’ in My Hamburger Deluxe

These were nice and easy to cook, and the instructions were very clear on how long to cook and at what temperature for however you like your burgers best.

The burger ingredients are all mixed together and formed into patties. They are then cooked in vegetable oil.

While the burgers cook, the burger buns are lightly toasted and the mayo, creole mustard, and ketchup are smeared on buns. I had to order the creole mustard on Amazon since stores here don’t carry it, but it was so worth it!

Once the burgers are done, they’re placed on the bottom bun with a tomato slice and iceberg lettuce on top.

Taste: 9/10

My husband loved these burgers so much he gave them an 11/10, but I think I’d reduce (or maybe even eliminate) the Tabasco sauce in the burgers next time. Still, this was a very tasty burger! And I usually never have a burger without cheese on it! I think the toppings really helped, in particular the creole mustard.

Difficulty: Easy

These burgers were really easy to make. The instructions were very clear so there’s no guess work.

Cost: Average

You’ll need ground beef, Worcestershire sauce, garlic, Tabasco sauce, vegetable oil, hamburger buns, mayonnaise, creole mustard, ketchup, tomato, and iceberg lettuce.

Extra Hot (Headed) French Fries

Once the potatoes are peeled, they are cut into long sticks and soaked in cold water to get rid of the extra starch. Be sure to dry thoroughly after soaking or the oil might sputter!

A couple inches of vegetable oil are heated. It’s definitely best to have a fry thermometer here to make sure it reaches the best temperature! The fries are dropped in once the oil is hot enough and cooked for a few minutes until done.

The fries are then drained on paper towels, tossed with salt, pepper and cayenne, and served nice a hot!

As always, I found it difficult to maintain the temperature on the stove once the fries were dropped in but the fries still turned out really well.

Taste: 10/10

These fries were delicious! The seasoning was great, and they were cooked well. Because the second batch of fries thrown in went in at a temperature lower than 350 they were a little softer, but they still were cooked through and tasted amazing!

Difficulty: Average

The most important and challenging thing (in my opinion) is keeping an eye on the temperature of the oil. Too hot and they’ll burn on the outside before they cook in the inside, and if the oil is not hot enough the fries will be under-cooked.

Cost: Cheap

You’ll need russet potatoes, vegetable oil, salt, pepper, and cayenne pepper.

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