Flavorful burgers, filled with chopped mushrooms, are served with sautéed mushrooms and onions.
We normally eat burgers with a fork and a glass of red.
Feel free to have them on a bun with a Mountain Dew.
Total time: 20 minutes
- 12oz ground beef (360gr mince)
- 4oz (120gr) mushrooms, divided
- 1 onion, thickly sliced
- 4 tsp Worcestershire sauce, divided
- 1/2 tsp garlic powder
- 1 tsp paprika, divided
- 2 tsp olive oil
- For the burgers:
- Finely chop 1oz (30gr) trimmed mushrooms.
- Combine mushrooms, 2 tsp Worcestershire sauce, garlic powder, 1/2 tsp paprika and beef. Mix well. Form into 3 or 4 patties.
- Cook on barbecue grill over direct heat for 3 – 5 minutes per side, using a basket, grill pad or pan if you have one, it’s easier.
- Or sauté in a nonstick skillet for the same amount of time.
- For the mushrooms:
- Trim and thickly slice remaining mushrooms.
- Heat 2 tsp oil, 2 tsp Worcestershire sauce and 1/2 tsp paprika in a medium nonstick skillet over medium heat. Add mushrooms, onions and sauté until nicely glazed, stirring and turning frequently, about 10 minutes.
- To finish:
- Spoon sautéed mushrooms and onions over burgers and serve – on a bun or not.
Today was one of those days we dream about in January.
It was a near-perfect summer’s day. (I don’t like to use ‘absolutes’ – maybe, someday, there will be a nicer day… but I doubt it.)
It was warm enough to wear shorts and a tank top, but not too hot to work outside in the sun.
There was a very light breeze that barely ruffled the leaves and the occasional puffy cloud that drifted past the sun.
Of course, after a few days of rain we had all of the outdoor work of the past week waiting for us. On such a gorgeous day we couldn’t even complain about that.
While I did a turn on the mower in the field, mon mari worked on the new faucet for my potager…. It will be taller, easier to use and I’ll be able to leave the hose attached.
When it was his turn on the mower I hoed and weeded the potager – which is finally starting to look like a proper kitchen garden:
We’ve been eating spinach and radishes and lettuce for almost two weeks!
Actually, the spinach is starting to bolt already…. I think the long, cold spring confused it.
I’ll pull it all this weekend and make soup for winter.
And now, as the evening is getting cooler, the dogs are reverting to puppyhood and racing around the front lawn, through the house and back outside barking like mad.
Best stay out of their way.