Cooking With Halestorm
Gourmet Angus Burgers
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
LZZY: Both sides of my family are from Germany so there was a lot of
sauerkraut ,spetzle and potatoes. My aunt makes amazing homage chocolates at Christmas time, and my mother make a great tilapia dish.
What dish or cuisine do you most like to eat on tour and why?
LZZY: I try to eat healthy on tour, but I’m always down for a good gourmet burger and sweet potato fries.
What type of food do you hate, and what is the most disgusting thing you¹ve ever eaten?
LZZY: I’m very adventurous when it comes to food, I’ll try ANYTHING once. I’ve had pig testicles, raw beef sashimi, snails etc. All very good, but the most disgusting was sea urchin. It’s like a fishy toothpaste. Ick.
What type of food do you make sure to avoid before a gig or going on stage?
LZZY: Being a singer, I avoid a huge meal right before stage time. I eat my last meal a good two hours before I gotta sing. I also try to avoid dairy, caffeine and alcohol before a gig.
Imagine for a second you can request anything on your rider at a gig. What food do you put on it?
LZZY: black/cayenne pepper crusted ahi tuna steak, rare, on a bed of arugula, side of sliced avocado, watermelon with mint, and brewed ginger beer.
What has been your biggest cooking disaster to date?
LZZY: HA! Let me be clear, I can never call myself a cook. I’m more of a troubleshooter in the kitchen. Like, if all you have in your kitchen is a can of tuna, one lemon and a half avocado… I can totally make
something happen with that. Biggest cooking disaster was me trying to experiment with chocolate and mashed potato balls. For some odd reason I though that I could roll balls out of mashed potatoes and cover them in chocolate. It might have worked out if I hadn’t cheated and gotten mashed potato mix.
The mix had chives and sour cream and stuff already in it (I didn’t read the label). They were very strange. My brother ate one out of sympathy.
Maybe I should’ve tried sweet potatoes.
When you tour overseas, what food from home do you miss the most?
LZZY: My moms breaded chicken, and my brothers Leek and potato soup. And I’m from Pennsylvania… So a good trip to an Amish market for a liverwurst sandwich would bring back good memories.
This is your last day on earth, what is your final meal?
LZZY: A huge gourmet Angus burger topped with jalapenos, gouda, and avocado on a butter toasted bun with a side of parmesan/ garlic fries. A pint of Stone IPA and dark chocolate covered strawberries for dessert.
Halestorm’s new album The Strange Case Of… is out now on Roadrunner.
Ingredients
1kg angus beef mince
1 onion, finely chopped
1/2 tsp dried chilli flakes
1 egg
1/2 cup fresh white breadcrumbs
1 tsp Dijon mustard
3 tbs grated parmesan cheese
Pinch of grated nutmeg
2 tbs olive oil
4 fresh buns
8 slices gouda
1 avocado mashed or thinly sliced
1 cup baby rocket leaves
Sliced jalapeno chilli
Roasted capsicum, sliced tomatoes and caramelised onions (optional) and aioli or mayonnaise, to serve
Gourmet Angus Burgers
Method
Place mince, onion, chilli, egg, breadcrumbs, mustard, parmesan and nutmeg in a bowl, and season. Use your hands to shape into 4 patties. Refrigerate for 15 minutes.
Heat oil in a non-stick frypan over medium-high heat, then cook patties for 2-3 minutes each side or until cooked to taste.
Load bun bases with avocado, jalapenos (to taste) and gouda, add rocket, tomato, a pattie, some capsicum, aioli and top of bun.
Serve with parmesan or garlic fries.
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