Fire House Grille burger & onion rings

7:45 AM, Mar 5, 2012   |    comments
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AUBURN, Maine (NEWS CENTER) -- In this week's addition of Fire It Up, we head to Auburn to test out a new restaurant opened by two firefighters.

Former Auburn chief, Victor Mathieu, and current Luitenant, John Roy, opened The Fire House Grille in November. From the renovations work to the waitstaff, this restaurant has the full firefighter touch. Roy shares the recipes for two of their most popular dishes.  

Engine Company Burger

You'll need:
8oz of certified Angus beef
2oz of Bleu cheese crumble
2 strips of bacon
1 slice of cheddar cheese
slice of tomato
piece of lettuce
slice of red onion
1 egg
1 large hamburger bun
1 tablespoon hot relish

Divide the hamburg into 2 equal patties and place the bleu cheese in the middle. Press together and form one patty again, pinching the sides to seal the cheese.

Cook the beef until slighlty red to medium color, sprinkle with Montreal steak seasoning while cooking. Cook the 2 slices of bacon until crispy and toast the buns.
Add the slice of cheddar cheese to the meat and top with bacon.

Cook the egg over easy and place on the bacon. Top the egg with the hot relish, lettuce, tomato, and onion... enjoy!

Beer Battered Onion Rings

You'll need:
1 large spanish onion
Dry fish mix
2 cups of tempura

Peel and slice the onion 1/4 inch making rings.
Mix the tempura with the beer until you get a pancake type texture.
Place the onion rings in the dry mixture and coat, then place them in the beer batter.
Shake off the batter and cook in hot oil 350-degrees
Turn the rings over after a minute and a half, cooking the sides evenly until a golden brown.
Pat the grease off with a paper towel and lightly salt.




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