Hamburger Earmuffs

In an episode of The Simpsons (one of the greatest shows ever), Professor Frink invents the Hamburger Earmuffs.

The good people at have actually developed a pair and have them on sale at their site:

“Never go cold or hungry again! These deliciously tasteful Earmuffs will satisfy your hunger for fashionable outerwear forever! People will be jealous of your plush, soft buns and your leafy lettuce, not to mention the giant pattie hidden within. Just looking at these muffs will make you feel satisfied. Please refrain from actually eating the Earmuffs since they contain no food product. The exterior is constructed of warm and snugly felt, while the inside is soft, plush cotton fabric. The adjustable headband fits all heads and warms all hearts.”

Haha… check them out  here:

Burger #83 – Cheetos

It ain’t easy, bein’ cheesy…

Today’s burger is created from the chip snack known as Cheetos.  Did you know that Cheetos are technically known as a cheese-flavored cornmeal snack?  Do burgers and Cheetos go together? Well, there’s actually a hamburger recipe that incorporates the use of Cheetos in them:

KickaCajun Burger

For each burger
1 handful lanogstinos (crawfish tails) or Uncooked Shrimp
1 handful Cheetos
Tony Chachere’s Creole Seasoning
1 or 2 eggs.

For topping
1 onion cut in thin strips/rings
1″ butter
1/4 cup Southern Comfort

Take langostinos or shrimp and cut in to medium size chunks about 1/2 squares.
Smash Cheetos into small bits using a plastic bag and your hand. (Use one handful of each for each burger.)
Combine them together and add just enough beaten egg to coat. About 1/3 egg per burger.
Add a Sprinkle of Tony Chachere’s seasoning and stir until wet.
Mold into burgers and fry at medium high heat (with a little butter) until cooked through, about 3 minutes a side. Make sure shrimp is cooked all the way.

To make onions,
melt 1″ butter in pan,
add onions and fry for 2 minutes, turning often.
Add 1/4 cup Southern Comfort, tilt pan to ignite and stand back.

Let cook for 3 minutes more or until starting to crisp up.
Serve burger with onions on top, Mayo, a little sprinkle of Tony’s spice.

Check out the full recipe with photos here: