Here's my little spin on a stupidly big fat juicy treat. As seen in the avatar over thar..
I use 90% lean, you can go with a little more fat if you want, I don't though.
Portions usually end up around 1/3 of a pound or so, that's what I'll base the ingredients on, and it's per burger!
Slap said meat in a bowl. Add (+/-);
1 tsp dry chopped Oregano
3/4 tsp dry chopped Basil
TINY LITTLE pinch of cumin (Goes a long way, don't over do it!)
1 tsp Montreal chicken seasoning
2 cloves of FRESH (real!) Garlic. Mince it first duh
Ground Pepper. I like lots.
Mash and mix with your bare man hands. Form into a patty, this part is fun, and also makes fun noises.
Place on fire, medium heat thereabouts. I usually then run back into the house and do the next step, you could do it ahead of time if you'd rather.
Mushrooms and onions!!!! Throw the onions in a skillet with a bit of butter. Let em cook a minute they take way longer than fungus. Then toss in the shooms when the yumions are about halfway or more there.
Let it all get close to done, and take the pan off the cooking surface. Hit it with about a shot of Brandy, and lite it on fire! No, seriously. You have to do that. Stir or flip it around a bit. Should be done enough by now, You just want to evaporate/burn off the alcohol for the most part. Have it close by when you go finish up the burgers to your preferred done-ness.
Not kidding about the Brandy...
Burgers ready? Top 'em with the sauteed veggies, and I use Gouda cheese, it's so perfetly awesome for this! Also, Onion rolls. Toasted, non toasted, you should probably use them too.
Edit; I hope you leave at least a little blood in there too!
Lettuce, tomato, ketchup, mustard, or some similar variant.
No kiddin! It's really not as much work as all these words make it seem. Give it a shot! I'd love to hear aftermath comments. Eat, drink, be merry.
Enjoy responsibly!
