Snap Jaw Burger: a cheeseburger with FOODMONSTAS Wafer Eyes on the bun, melted cheese and ketchup dripping like fangs, and a pickle spear hanging out like a tongue Close-up of the Snap Jaw Burger with a white cheese slice draped over the patty like jagged fangs and a pickle spear hanging out like a tongue Plain toasted burger bun half topped with melted cheese and ketchup, before assembling the Snap Jaw Burger

SNAP JAW BURGER

Snap Jaw Burger: a cheeseburger with FOODMONSTAS Wafer Eyes on the bun, melted cheese and ketchup dripping like fangs, and a pickle spear hanging out like a tongue Close-up of the Snap Jaw Burger with a white cheese slice draped over the patty like jagged fangs and a pickle spear hanging out like a tongue Plain toasted burger bun half topped with melted cheese and ketchup, before assembling the Snap Jaw Burger
A juicy beef burger with a jagged cheese fang mouth, a pickle tongue and two FOODMONSTAS WAFER EYES on top.
30 MINUTES
MEDIUM
1 SERVING
PRINT RECIPE

INGREDIENTS

FOR THE PATTY
100–150 g ground beef, depending on the size of the burger bun
Salt, pepper and your favorite burger seasoning
FOR ASSEMBLY
1 burger bun, split into top and bottom halves
A handful of lettuce leaves
4–5 pickle slices, for the top bun
1 pickle, cut lengthwise into one long thin slice, for the tongue
Ketchup
1 slightly thicker slice of mild, firm sliced cheese, for the fangs
1 slice of cheddar
FOR DECORATION
2 FOODMONSTAS WAFER EYES, 35 mm

PREPARATION

  1. Mix the ground beef with salt, pepper and your seasoning, but do not knead it too much — this keeps the patty tender and juicy. Shape it into a compact, even patty, ideally using a burger press.
  2. Let the pan get properly hot before adding the patty. This gives it a good sear instead of letting the meat slowly cook in its own juices. Fry for a few minutes on each side, turning as little as possible, until cooked through.
  3. Use a small knife or clean kitchen scissors to cut one edge of the cheese slice into a wide zigzag fang shape.
  4. Build the bottom half: Place the lettuce leaves on the bottom bun and set the cooked patty on top. Lay the long pickle slice in the center of the patty so the front end sticks out like a tongue.
  5. Place the jagged cheese slice on the patty and over the pickle tongue. Let the points hang down at the front so the pickle tongue stays visible beneath the fang edge.
  6. For the top half, spread ketchup on the top bun. Pat the pickle slices dry and arrange them on top. Place the cheddar slightly farther back so the front area stays clear. Put it under a hot grill or in the oven until the cheddar melts.
  7. Carefully place the warm top bun onto the burger with the melted cheddar side facing down. Make sure the jagged fangs and pickle tongue remain clearly visible at the front.
  8. Use a small knife to cut two short, narrow slits into the top bun. Make the slits only deep enough for the insertion tabs of the FOODMONSTAS WAFER EYES to hold securely.
  9. FOODMONSTA STEP: Let the burger cool for 1–2 minutes, until it is warm but no longer steaming hot. Carefully slide the tabs of the two FOODMONSTAS WAFER EYES (35 mm) into the prepared slits so the eyes stand upright above the burger.
Important: Cut the slits for the eyes only after heating the top bun.
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