Meet  Gabo

 

A fan of food, Gabo loves to experiment with spices and blends… the result: AWESOME burgers!

About Us

There’s nothing better than a big, juicy gourmet burger. And Gabo has just what you’re looking for. Our signature blend of spices and sauces makes every burger unique… and delicious.

 

Gabo uses only 100% fresh chilled ground chuck (no fillers or binders) for each of our 5.OZ burgers. Our Gourmet Turkey Burgers are ground from extra lean, all natural, all white meat turkey breast! Burgers are made and hand-pattied when you place the order. None of our burgers are pre-made, pre-frozen or pre-packaged.

Having a backyard barbecue or a birthday party? Need burgers for a big event or special occasion? Just call Gabo.

Taste what you have been missing... you won’t be disappointed.

http://elgaboburger.wix.com/delicious

"Life’s too short to eat bad burgers!”

               

Burgers with Creamy Feta Sauce and Tomato-Cucumber Relish

 

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

 

Ingredients

• 1 small cucumber, seeded and cut into fine dice (about 1 1/2 cups)
• 1 large ripe tomato, seeded and cut into fine dice (about 1 cup)
• Kosher salt
• 1 tablespoon lemon juice
• Freshly ground black pepper
• 1/2 cup Greek-style yogurt
• 1/4 cup mayonnaise
• 1/2 cup finely crumbled feta cheese
• 1 medium clove garlic, minced (about 1 teaspoon)
• 20 ounces freshly ground beef, divided into four 5-ounce patties
• Sliced white or sweet onion (such as Vidalia)
• 4 toasted hamburger buns

Procedures

1. 1
   Combine cucumber and tomato in a colander or fine mesh strainer set in the sink or a bowl. Season with 1/2 teaspoon salt and toss to combine. Let drain at least 15 minutes. Discard liquid and transfer to a small bowl. Toss with 1 teaspoon lemon juice and season with pepper. Set aside.
2. 2
   While tomatoes drain, combine yogurt, mayonnaise, feta, garlic, remaining 2 teaspoons lemon juice, and 1 teaspoon black pepper. Season to taste with salt.
3. 3
   When ready to serve, season burger patties generously with salt and pepper and cook burgers to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium.
4. 4
   Place onion slices on bottom bun. Top with burger patty. Top with sauce and cucumber/tomato relish. Close burgers and serve immediately.

 

Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish

 

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

• 1 1/2 cups pickled cherry peppers, seeds and stems removed, roughly chopped
• 1 pound sliced bacon, divided
• 1/2 cup sugar
• 20 ounces freshly ground beef, divided into four 5-ounce patties
• Kosher salt and freshly ground black pepper
• 4 thick slices yellow or white onion
• 4 slices American or cheddar cheese
• Shredded iceberg lettuce and pickles (if desired)
• 4 toasted hamburger buns

Procedures

1. 1
   Adjust oven rack to middle position and preheat oven to 400°F. Arrange half of bacon on a rimmed baking sheet and cook in oven until crisp and well browned, about 15 minutes. Drain on paper towels.
2. 2
   Meanwhile, place cherry peppers in the work bowl of a food processor. Pulse until finely chopped, 8 to 10 short pulses. Cut remaining half of bacon into 1/2-inch pieces. Heat bacon in a 12-inch non-stick or cast iron skillet over medium heat. Cook, stirring, until crisp, about 8 minutes. Add sugar and chopped cherry peppers and their juices. Cook until juices are mostly evaporated and pepper-bacon mixture has a chunky, relish-like texture, about 8 minutes. Transfer to a bowl and set aside.
3. 3
   When ready to serve, season burger patties generously with salt and pepper and cook burgers to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium, topping with cheese for last minute of cooking. Let burger patties rest for 5 minutes off heat. While burgers are resting, season onions with salt and pepper and cook on hot grill or in a lightly oiled skillet until tender and well browned on both sides.
4. 4
   Place shredded lettuce on bottom buns and top with burger patties. Top with bacon-cherry pepper relish, cooked onion slices, and bacon. Close burgers and serve immediately.

 

Surf N' Turf Burger (Grilled Burger with Lobster and Bacon)

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

 

Ingredients

• 1/2 pound cooked lobster meat, chopped into 1/4-inch pieces
• 2 tablespoons mayonnaise, plus more for assembling
• 1 teaspoon juice from 1 lemon
• 1 tablespoon finely chopped chives
• Kosher salt and freshly ground black pepper
• 20 ounces freshly ground beef, divided into four 5-ounce patties
• 4 toasted hamburger buns
• 4 slices tomato
• 4 leaves green leaf lettuce
• 8 slices crisply cooked bacon
•  
•  

• Procedures

• 1
  Combine lobster, mayonnaise, lemon juice, and chives in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use.
• 2
  When ready to serve, season burger patties generously with salt and pepper and cook burgers to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium, topping with cheese for last minute of cooking. Let burger patties rest for 5 minutes off heat.
• 3
  Top bottom buns with mayonnaise, tomato, and lettuce. Top with burger patty, then divide lobster salad mixture evenly between burgers. Top each burger with 2 slices bacon. Close burgers and serve immediately.
•