One often hears about ‘kid-friendly’ food.
It didn’t exist when I was a kid.
My mother had a ‘if I cook it you will eat it’ attitude.
And we did.
That being said, this is more of an ‘adult’ burger than a ‘kid’ burger.
No pickles, ketchup or fake yellow cheese…. But a thick wedge of runny Brie or goat cheese and sautéed mushrooms.
This is much better eaten with a knife and fork, accompanied by a hearty red wine than on a bun with a Mountain Dew.
Cheeseburgers with Glazed Mushrooms
Preparation and cooking time: 20 minutes
- 12oz ground beef (mince – 350 gr)
- 3oz (90gr) Brie or Chevre (aged goat cheese), sliced
- 1 tbs bread crumbs
- 1 tbs ketchup
- 1 tbs Worcestershire sauce
- 1 tsp thyme
- 1/4 tsp garlic powder
- 4oz (125gr) mushrooms
- 2 tsp olive oil
- 2 tsp Worcestershire sauce more
- 1 tsp soy sauce
- For the burgers:
- Put bread crumbs, ketchup, Worcestershire sauce, garlic, and thyme in a medium bowl and mix well.
- Add the beef. Mix well – hands work best, and form into 3 or 4 patties.
- Cook on barbecue grill over direct heat for 3 – 5 minutes per side, using a grill pad or pan if you have one, it’s easier.
- Or sauté in a nonstick skillet for the same amount of time.
- When burgers are almost done, move off heat and top with the cheese.
- Cover for a minute if possible. Remove as soon as cheese starts to melt, spoon some mushrooms over and serve.
- For the mushrooms:
- Trim and thickly slice mushrooms.
- Heat 2 tsp oil, 2 tsp Worcestershire and soy sauce in medium nonstick skillet over medium heat.
- Add sliced mushrooms and sauté until nicely glazed, stirring and turning frequently, about 7 minutes.
I love summer cooking….