Burger Bar for 2!

Homemade burgers are great! Made in a skillet…isusally I use my cast iron pan but Murray had sautéed the mushrooms with some chives in the skillet so why dirty another pan? I put in a small amount of oil, swirled it around and gently placed the patties in. I left them sizzling on the one side until I could see that they were about half way cooked through… flipped them over & then finished cooking them on side 2. Meanwhile I went into the fridge and pulled out some toppings … cut up a tomato, prepared some head lettuce..my personal favorite in a burger …mixed up a sauce … and away we went.  Oh.. and the buns.. we are trying to watch out carbs a bit ( have to make room for cookies etc!) so I scooped out the bready part of the top half of the bun ! The lettuce nestled in there quite nicely !

So this is what I did! 

Ingredients

Sliced mushrooms.***Murray bought the mushrooms so I do not know how much he bought but remember that they shrink down when cooked

Oil

Salt

A handful of chopped chives

1 lb hamburger meat , mine was lean

1 tomato, sliced thickly *** I got 4 nice slices from one tomato

From the fridge: 

Relish

Sauerkraut

Homemade sauce:

4 tbsp mayonnaise

2 tbsp BBQ sauce

1 tsp Siracha sauce
Method:

1.Slice & saute the mushrooms in about 2 tbsp oil.Sprinkle with a bit of salt.   Once the moisture is released and the mushrooms are starting to brown, throw in the chopped chives ***if you don’t have chives just the mushrooms are great. Stir the mushrooms often to make sure they are evenly cooked

2. Meanwhile, take the toppings you want to use out of the fridge so they aren’t going to be cold on your hot burger!

3. Once the mushrooms are finished cooking to your desired doneness…remove from the pan and reserve in a bowl

4. Heat the sauté pan before adding the beef.  If your pan is non-stick I don’t think you will need oil.. if you are using a stainless steel pan, add a couple of tablespoons of oil and swirl it around to coat the entire bottom of the pan.

5. Divide the ground beef into 4 & form into patties. Place carefully into the hot sauté pan

6. Let them cook undisturbed until they look halfway cooked.. you can tell by looking at the side of the patties…then flip them over & finish cooking

*** if your pan is too hot the meat will burn before cooking through, if the pan is not hot enough the meat will not sear, so watch the heat .. I have a gas cook-top & use medium high heat.

7. While the burgers are cooking, mix up the sauce by combining the mayonnaise, BBQ sauce and the siracha sauce … which adds a bit of heat to the sauce.

8. Once the burgers are cooked, you are ready to put your burgers together

10 We put the lettuce and tomato on the top half, nestled in the space we made when we scopped out the bready part,  then on the bottom half first went the sauce, then the relish and sauerkraut ( or whatever you are using) and then a bunch of the sautéed mushrooms, then the juicy burger! Topped it and added a pick to hold it all together!

Dig in and enjoy!!  Make sure you have napkins handy!

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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!