Ever since my boyfriend went to this crazy burger place in Atlanta, I have heard nothing but how awesome the burgers are there. So when we finally had the opportunity to go, I jumped at the chance. I am referring to The Vortex. There are 2 locations in Atlanta. We went to one at Little 5 Points. Have you ever been?
It is a crazy burger place and the burgers are awesome. If you go, you better be hungry because the burgers are not for the faint of heart! And, you have to be 18 or older to get in. It is quite the interesting place to go to. Their slogan is “Because it’s never too late to start wasting your life!” Trust me, you aren’t wasting anything when you get a burger here! SCRUMPTIOUS!
Of course they have a lot more menu items besides burgers, but I went for a burger and a burger is what I ordered. Jonathan ordered a Blue ‘Shroom burger and I ordered a Big Bad Voodoo Patty burger! OMG!
If you want to see some of their other menu items, click this link (Vortex menu). Here is a small part of the menu to show you the burgers. Pay close attention to the “bypass burgers”. Let me know if you have ever had one of those before.
After you get your fill of an awesome burger of your choice you may not have room for dessert. If you do, today is National Apple Strudel Day. Try these 2 recipes and let me know what you think, Pecan Apple Strudel and Apple Strudel Cheesecake.
Pecan Apple Strudel
- 1 cup cold butter, cubed
- 2 cups all-purpose flour
- 1 cup (8 ounces) sour cream
- 1/4 teaspoon salt
- 2 cups dry bread crumbs
- 1/4 cup butter, melted
- 4 medium tart apples, peeled and chopped
- 2 cups sugar
- 1 cup golden raisins
- 1/2 cup chopped pecans
- 2 teaspoons ground cinnamon
- Confectioners’ sugar, optional
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and salt. Shape the dough into a ball; cover and refrigerate overnight.
- For filling, combine bread crumbs and butter. Add the apples, sugar, raisins, pecans and cinnamon, set aside. Divide dough into thirds; turn onto a floured surface. Roll each into a 15-in. x 12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from a long side; pinch seams and ends to seal.
- Carefully place each loaf seam side down on an ungreased baking sheet. Bake at 350° for 55-60 minutes or until lightly browned. Cool completely on wire racks. Dust with confectioners’ sugar if desired. Yield: 3 strudels (12 slices each).
- Nutritional Facts: 1 serving (1 slice) equals 192 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 136 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.
Apple Strudel Cheesecake
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/3 cup cold butter
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 4 cups sliced peeled tart apples
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar, divided
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
- In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°.
- Place apples in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool.
- Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet.
- Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers. Yield: 12-14 servings.
Michelle “RED” Roberts