Kuma’s Corner’s Slayer burger on a bed of Mac & Cheese

SLAYER

  • 10oz. Beef patty
  • Bed of fries
  • Shredded Monterey Jack cheese
  • Chili
  • Andouille sausage
  • Cherry peppers
  • Caramelized onions
  • Green onions
  • ANGER
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Slayer burger from Kuma’s Corner

slayer_logo

Pairing Suggestions:
The folks over at Kuma’s Corner are known for pushing things to the limit in everything they do, and the the Slayer – a thrash metal-inspired burger topped with Supreme garbage pizza toppings, and deserving to be served on a trash can lid, is proof of how far they are willing to push. For now. What looks like a mess of ingredients is actually a great sample platter showcasing a lot of Kuma’s greatest culinary triumphs – from the thick signature 10oz. beef patty on top, to the amazing chili, and of course, the fries. All of that, and so much more is thrown on a plate for you to enjoy and really savor all of Kuma’s offerings. In a way, the Slayer burger is a great appetizer of epic proportions, though be warned: sharing will be hard. Because there is no bun to speak of, the Slayer can easily pass for an extra decadent, Cajunized version of a Supreme pizza: andouille sausage instead of your usual sausage, cherry peppers in place of the green peppers, and sweet, caramelized onions instead of raw, red onion. The rest of the veggies are supplied by the crazy delicious chili (also available as an appetizer). Though the amount of vegetables in the chili pale in contrast to the beans (black, kidney AND chili beans) and ground beef, the addition of green peppers, red peppers, red onions, garlic, tomatoes, jalapeño and chipotle peppers in adobo marinade really bring out the “throw everything on there” garbage pizza style. And, as if that’s not enough, the entirety of said chili is then left to simmer in the juices of Pabst Brewing Company Pabst Blue Ribbon (PBR) American Adjunct Lager (4.74% ABV) and a Porter to really seal all the spiciness and sweetness. There’s also chocolate sauce……. So, as you can see, the chili adds a ton of different ingredients to the mix, turning the Slayer into a complicated whirlwind of  flavors. The garlic in the andouille sausage meshes well with the chili’s garlic, all of the peppers are sweet and nicely sauteed, the caramelized onions tie in all the other notes together, and the threads of melted Monterey Jack cheese really help the illusion of cohesion.

Thinking of appetizers also got me thinking about Kuma’s famous Make Your Own Mac & Cheese dish. Sure, M&C isn’t exactly metal, but this simple comfort food tends to get a lot of good reviews all over the place. In all of my visits to Kuma’s I always consider the possibility of ordering one, but then decide to stick to the tried and true burgers as a more interesting meal to experience and write about. The Slayer, however, gave me the idea of ADDING an order of Mac & Cheese underneath the bed of fries. I know it sounds crazy. It is crazy. It was a messy endeavor requiring a total of three plates to accomplish, and even then I couldn’t fit all of the fries on the combination plate. In the end, I did have my evil creation, though, and that made me happy in an absurd kind of way. I guess I also like to push things to the limit..

SLAYER ON A BED OF MAC & CHEESE

  • 10oz. Beef patty
  • Bed of fries
  • Shredded Monterey Jack cheese
  • Chili
  • Andouille sausage
  • Cherry peppers
  • Caramelized onions
  • Green onions
  • ANGER
  • Bed of Mac & Cheese with:
    • Monterey Jack cheese
    • Cheddar cheese
    • Gouda cheese
    • Bacon
    • Jalapeños
    • Parmesan cheese
    • Bread crumbs
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Slayer burger on a bed of Mac & Cheese from Kuma’s Corner

It isn’t going to win any pageant contests, but it was worth every sin committed to try it. First of all, the Mac & Cheese that they make over at Kuma’s is totally worth the hype, and what really makes it is the fact that it has four kinds of cheese. Personally, I think that cheddar cheese tends to sometimes make the macaroni kind of.. chalky, and that Monterey Jack kind of just melts, congeals and gets all stringy all over the place. It’s the Gouda that ties all of it together, giving the Mac a very nice and creamy consistency and preventing the other cheeses from ruining the dish. The ridiculous amount of butter also helps.. The bread crumbs and the Parmesan cheese are the contrasting ingredients giving some chewy texture to the whole thing. Super simple, really. The jalapeños and bacon were cooked with the rest of the ingredients and the flavor was in every bite. In the end, this turned out to be a casserole-like combination of Kuma’s greatest culinary accomplishments. A delicious burger on top. Great fries all over the place. Creamy, cheese-infused macaroni on the bottom. Chili. And so much more. What an unusual, yet rich and delicious way to give yourself a food coma. If you’re bored and with a couple of friends just looking for some fork food as an excuse to get drunk I’d recommend this.

Appetizer Suggestions:
Are you crazy? There are already, like… 3 appetizers on the plate, dude.

Pairing Suggestions:
With so much going on here flavor-wise, I’m afraid I’m at a loss here. Personally. I started  with a can of Half Acre Beer Company Daisy Cutter Pale Ale American Pale Ale [5.20% ABV], which is a very balanced copper-colored ale with some florals and lots of noticeable grapefruit and pine aroma without getting toooo crazy and weird. Great to sip and good enough to have a bunch of in one sitting without losing your mind.
New Belgium Brewing La Folie Sour Brown Ale [7.00% ABV] was what I ended up drinking with the burger, though I got it to satisfy my curiosity rather than pair it. It really wowed me. This is a ruby-brown brown ale with a very vivid and active carbonation and a mix of cherry and some other dark fruits in the nose. Cherry is also the first thing I tasted, quickly replaced with a sour, apple cider-tasting mouth-puckering sensation. This is a drink that is definitely out of the ordinary and is very entertaining to drink as the carbonation and sourness of this ale mask the malts and high ABV quite well. Not the ideal pairing for the Slayer, I guess, but still worth trying out if you enjoy drinking your beers slowly and taking your time. You are in no rush.

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