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A Better Burger on a Budget

Want a great burger on a budget? Tim Love has got you covered.

Love, a self-taught chef, is the owner of The Love Shack, in the historic Forth Worth Stockyards in Texas.

Love, who was recently chosen to compete in the Bravo series "Top Chef Masters," is known for his casual, classic burgers with a Texas twist. And on "The Early Show Saturday Edition," Love accepted the "Chef on a Shoestring" challenge of trying to prepare a three-course gourmet meal on our recession-beating budget of only $35.

Caesar Salad with Anchovy Lime Vinaigrette
Love Burger with Chile Parmesan Potato Chips
Tuaca Spiked Chocolate Milkshake


Romaine Salad with Anchovy Lime Vinaigrette

3 heads romaine lettuce, chopped
2 limes
6 anchovies
3 chipotle peppers
2 tablespoons vinegar
1 teaspoon Dijon mustard
1/4 cup asiago cheese
1 egg yolk
2 cups Olive oil
Salt & Pepper to taste


Combine all ingredients except oil in a food processor. Season with salt and pepper to taste.

Add 1 cup oil very slowly to emulsify (while machine is running). Remove from the food processor and divide dressing into two. Add an additional ½ cup to each dressing while whisking aggressively. Season dressing to taste. Drizzle over the chopped romaine and serve.

Love Burger

1/2 pound ground brisket
1/2 pound ground tenderloin
4 slices American cheese
4 hamburger buns
16 slices pickles
4 slices red tomatoes
1 ounce shredded Iceberg lettuce
2 ounces Love Sauce (recipe below)


In a large mixing bowl combine the ground brisket and tenderloin being careful not to overwork the meat.

Heat a grill pan or charcoal grill to medium heat. Cook the patties for about 4-5 minutes then flip. Cook until medium about another 6 minutes.

Place one slice of cheese on each patty and cover to melt cheese. Remove the burgers and serve with pickles, tomatoes, lettuce and Love sauce on top.

Love Sauce

2 pickles, pulse in food processor
1 raw Serrano chilies, minced
1 tablespoon cup pickled onions and pepper
2 cups Mayo
1/2 cup ketchup
1 tablespoon white vinegar
1 tablespoon Game Rub
1 teaspoon salt


In a medium bowl combine all ingredients until well-mixed.

Chile Parmesan Potato Chips

6 russet potatoes
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cumin
1 teaspoon thyme
1 tablespoon chili powder
1 teaspoon rosemary
Game or Barbeque rub to taste
1/4 cup parmesan cheese, grated


Thinly slice the potatoes using either a sharp knife or a mandoline. Pat dry each potato round.

Heat a large pot with oil and place the potatoes in batches of about 10-12 rounds, making sure not to over crowd the pot. Fry each chip until golden brown. Remove chips to a paper towel to drain.

Combine all of the dry ingredients in a large mixing bowl and sprinkle chips. Serve immediately or at room temperature.

Tuaca Chocolate Milkshake

4 cups chocolate ice cream
2 cups milk
2 ounces Tuaca liquor


Combine all of the ingredients into a blender and mix until smooth. Add more milk if necessary to achieve a silky consistency. Tuaca liquor can be omitted to make milkshake kid-friendly.

Food Fact:

Tuaca is a brand of liqueur produced by the Tuoni and Canepa families of Livorno, Italy. The liqueur is sweet and golden brown in color. Its ingredients include brandy, essence of orange, and vanilla. Vanilla is the dominant flavor.

So, how did Jon do in our "How Low Can You Go?" competition?

Romaine Salad:
Romaine lettuce $1.99
Limes $.50
Anchovies $.99
Chipotle peppers $1.59
Asiago cheese $2.38
Total $7.45

Love Burger:
Ground brisket $3.00
Ground tenderloin $3.99
American cheese $.99
Buns $.99
Pickles $1.64
Tomato $.75
Iceberg lettuce $1.69
Spice rubs $1.99
Russet potatoes $2.99
Cumin $.79
Thyme $.79
Chili powder $.79
Rosemary $.79
Parmesan cheese $2.24
Total $23.43

Tuaca Chocolate Milkshake:
Ice cream $1.99
Tuaca liquor $1.50
Total $3.49

Grand total: $34.37

Current Leaders:

1. Paul Liebrandt $32.35

2. Scott Peacock $32.60
Watershed Restaurant

3. Jon Bonnell $32.87
Bonnell's Fine Texas Cuisine