My Favorite Burger: The Mushroom Swiss Burger

We're still grilling here in Southern California!

The weather is nice, still a little hot during the day.  So why not utilize this great weather with more grilled dinners.   Eating outside, with food hot off the grill.  That's what a late summer is all about.  Food, family, friends, and good times!

We love a good burger and have made many versions.  I recall a conversation with my mom about her favorite burger which was the original burger, no frills and thrills.  She used to mention all the time that her sister and brother in-law (my Aunt Charlotte and Uncle Gene) always made Bacon Cheeseburgers.  She had never had one.

After a few times mentioning this story to me about my Aunt and Uncles' Bacon Cheeseburgers, and the fact she had never had one...I decided it was time to make my mom the best bacon cheeseburger ever!  She gobbled it down in 3 seconds...okay, maybe it was 5 minutes.  Although she loved the Bacon Cheeseburger, I don't think that ever became her favorite though.

I tell you this because everyone has their own favorite hamburger.  Mine is a Mushroom Swiss Burger.  There is just something about that melted Swiss cheese and the meaty mushrooms on top of a burger.  It makes it "meatier" somehow.  I just absolutely love them.  I try to order one every now and then when we find ourselves in a good burger joint, but I don't make them at home that often.  I wonder why not?  Anyway I decided it's high time that I did!

So here's to my favorite burger!  Oh, and I served that wonderful Tomato Salad with it.....a perfect side dish.  What's your favorite burger?

Mushroom Swiss Burger

serves 4

1 lb 10% ground sirloin
1 1/2 T Worcestershire sauce (or use 2 tsp of Williams-Sonoma's Burger Starter)
salt and pepper
8 oz sliced mushrooms
2 T butter
4 slices of Swiss cheese
4 kaiser rolls

Place ground beef into a bowl and add Worcestershire sauce, and salt and pepper to taste.  Mix to combine but don't handle too much. (use a light, light touch) Form 4 patties.  Set aside.

In a skillet over medium high heat add butter and mushrooms.  Stir and cook until soft and moisture is released.  Set mushrooms aside.  Cook patties in skillet about 7-8 minutes flipping once, until desired doneness.  (you may do this on a grill as well) Add a cheese slice to each pattie and cook 1-2 more minutes until the cheese melts.  Remove from skillet.   Add kaiser rolls to the skillet and brown 1-2 minutes.

Top buns with burgers and mushrooms.  Use additional toppings as desired.


Here are some more burgers you may enjoy:

The Best Stuffed Cheeseburger

Blue Cheese Stuffed Burgers

Grilled Santa Fe Burgers

Old Schooling It! : Old School Sloppy Joes

 

What do you do with that leftover ground beef from your Labor Day grilling?

Make my Old School Sloppy Joes!

Do you remember Sloppy Joes?  There is something wonderfully fun about getting to eat a burger/sandwich that is messy by nature.   Memories of the mix in the can or the mix in the package made me seek a way to create these by hand and make a tastier sandwich.  I've tested these many ways, tweaking the ingredients until I found the variation that I favor best.  These are my "Old School Sloppy Joes"!

 

The secret to wonderful Sloppy Joes in my opinion is the ratio of ingredients creating that unique flavor.  Oh, and a soft bun is a must! (I used a soft kaiser roll) Some like to add bell peppers or beans to their meat mixture.  I'm more of a plain Jane in that aspect, but to me it's all about the flavor of the sauce.  Some people add brown sugar, and mustard, which really creates a BBQ sauce.  I like it more tomatoey with a bit of tang.

Try my version, and bring out the kid in you!

Remember, use up your extra or leftover ground beef.  They are quick and easy to make, inexpensive, and kid friendly.


Old School Sloppy Joes

serves 4


1 tablespoon canola oil
1 medium onion, finely chopped
2 cloves garlic, minced
kosher salt and ground pepper
1 pound ground beef
3/4 - 1 can (15 ounces) tomato sauce
1 1/2 tablespoons Worcestershire sauce
4 hamburger buns or soft kaiser rolls, split (toasted optional)

In a large skillet, heat oil over medium-high heat. Add onion and cook until soft about 5 to 7 minutes. Add garlic and stir 30 seconds.

Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.

Stir 3/4 can of tomato sauce and Worcestershire sauce into beef mixture in skillet. Taste for flavoring.  Add more tomato sauce or Worcestershire sauce to adjust flavor to your liking.  Simmer until thickened, stirring occasionally, 6 to 8 minutes.

Season the mixture with more salt and pepper, if desired. Spoon onto buns, and serve.  

Worth a Second Look: Taco Salad

Do you have any potlucks or parties that you need a dish for?

About a 1 1/2 years ago I posted my favorite Potluck dish...Taco Salad.  I think that this dish is worth a second look.  Last week my co-workers and I had a big potluck.  The theme was salads.  Each of us was to bring one of our favorite salads.  Hands down, I knew I would make this Taco Salad.

I actually got this recipe from a friend of my, way back when, who brought it to another potluck!  This is the perfect traveling salad.  Let me tell you, we had rice salads, green salads, chicken salads, bean salads, and my taco salad.  I do say that my travelled the best because of the use of cabbage instead of lettuce.  Lettuce tends to wilt and get soggy from the other ingredients and the dressing.  If you use cabbage, as in my salad, (and leave the dressing off) you can keep this salad all put together in the frig for several days without any problems!

This is a salad that you can alter on a whim.  By keeping the basis of the salad the same (cabbage, taco meat, tomatoes) you can vary the rest of the ingredients to suit your taste buds.  It is easy to make this salad for a crowd.  Use a whole head of cabbage and a 1lb of ground beef.  The rest of the ingredient and amounts are up to you!

Not only does this travel well and is the perfect potluck or party dish....but it tastes great too!

Hope you try this...it's worth it!
Enjoy!


With this particular salad I used:
cabbage
taco meat
chopped tomatoes
sliced jicama
cheddar cheese
cucumbers
pinto beans
crushed tortilla chips
Catalina dressing


To check out the recipe and original post click here.

Quick Penne Pasta with Meat Sauce

 Need a quick weeknight meal?

I've got just the thing for you.  How does a quick penne pasta with a tasty meat sauce sound?  Good? You bet it is!

This little dish is something I made up to remind me of our daily meals in Rome.  We often visited this family restaurant daily.  They were so friendly and we felt at home there.  The owner became a good friend and would visit with us telling us stories of Italy, and in turn asking about California.  

Such complete different worlds.  He would have a daily dish that was made special by the chef.  Sometimes pasta, other a wonderful chicken dish.  But the sauces were special.  Made with meat and tomatoes and garlic and onion.  Hearty yet light enough to not overwhelm.

So being in the mood, this is my successful attempt at Luigi's wonderful pasta sauce.  It's easy enough to make on a weeknight, but hearty enough for a complete meal with a side salad and don't forget the garlic bread.

Hope you enjoy this.  It brings back fond memories of Rome.

Quick Penne Pasta with Meat Sauce

Serves 4

 

1/2 pound penne pasta

Salt

2 Tbsp olive oil

2 cups chopped onion (about 1 large onion)

2 cloves garlic, chopped

1 teaspoon Italian seasoning

Dash red pepper flakes

Salt and freshly ground black pepper

1 pound ground sirloin

2 1/2 cups canned chunky tomato sauce 

3 T shredded mozzarella cheese

1 Tbsp chopped fresh parsley

Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Cook on high heat with a vigorous boil 8-10 minutes.  Drain.

Meanwhile, heat olive oil in a large skillet on medium heat. Add onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, salt and pepper. Cook for an additional minute, until the garlic is fragrant. Add ground sirloin and stir to break up beef, browning.  

Add tomato sauce. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.  Stir in the cooked penne pasta. Sprinkle with shredded cheese and chopped parsley. Serve immediately.

Meatball Subs

I've told you before how I like my sandwiches on the weekends.  Something I gravitate to.  Simple, easy, hearty, and quick.

This past weekend was a cold one.  I can't remember when we've had such cold weather for such a long period of time before.  Usually we have a cold spell and in a day or two it's gone.  Now mind you anything in the low 60's and 50's is cold around this part.  I know....warm weathered people!

So I was saying...it was cold last weekend and this gave me an excuse to make a nice warm, comforting sandwich for lunch. 

Anyone up for a Meatball Sub?  I don't make them that often, and I always wonder why.  I just love all that saucy, meaty goodness on a bun.  It warms the soul.

So with a Meatball Sub you can take the easy version (using frozen meatballs) or the longer version or making homemade meatballs.  This time I made my own, and froze the left overs to use another time.  Making a large batch of these is perfect for spaghetti, a pasta bake with meatballs, appetizers with a nice sauce, or over squash.  You can use your choice of meat.  Beef or turkey are both great when seasoned nicely.  In this version I used a combo of beef, port, and veal as I wanted a more Italian feel to the meatballs.  They turned out terrific!  (Meatball recipe is below).  Now there is always the question of baking the meatballs or frying them.  I've done both.  Baking is a healthier way to go, but frying them gives them a crustier outside.  It's your choice, they are both turn out great. 

Now, to make things easy I used a jarred pasta sauce that I like, heated it up and added the cooked meatballs so they pick up all that saucy goodness.  A little toasted french roll, and some shredded mozzarella and the rest is history!

Meatballs (Italian version)

2 lb. mixed ground beef, pork and veal
1 egg
1 yellow onion, finely chopped
1/2 cup fresh bread crumbs or panko
1/4 cup grated Parmigiano-Reggiano cheese
2 Tbs. chopped fresh Italian parsley
1 Tbs. chopped fresh oregano
1 Tbs. chopped fresh basil
3/4 tsp. salt
1/2 tsp. freshly ground pepper
3-4 T olive oil

In a large bowl, combine the ground meats, egg, the finely chopped onion, the bread crumbs, cheese, parsley, oregano, basil, and the salt and pepper. Using your hands, gently but thoroughly blend the ingredients. Form the mixture into meatballs about 2 inches in diameter. Set aside.

Add oil to the skillet heating over medium high heat.  Add the meatballs (in batches if necessary) and brown on all sides, 10 to 12 minutes total. They may also be baked at 350 degrees for 15-20 minutes, turning once, until browned and cooked through.


For Meatball Subs

per sandwich

3-4 meatballs (cooked or thawed if frozen)
1 jar pasta sauce
French rolls, warmed and toasted
mozzarella cheese, grated

Turn on oven to broil.

In a medium sauce pan add the pasta sauce and cook over medium heat 2 minutes.  Add the meatballs and allow to cook about 5 minutes, turning occasionally until heated through. 

Cut the rolls in half horizontally; leave one long side intact, if desired.  Toast in the oven under the broiler for about 1 min.  On the bottom bun spread a little of the pasta sauce.  Place 3 to 4 meatballs with additional the bottom bun.  Sprinkle with mozzarella. Place on a cookie sheet and stick under the broiler for less than a minute to melt the cheese.  Serve.   

Blue Cheese Stuffed Burgers

Happy 4th of July!

Time to celebrate America's independence.  How will you celebrate?  Do you have a big BBQ out back, go to someone house with some potluck food?  Have a great pool party, or just stay low key and watch some fireworks?

The 4th of July has always been special to my family.  Growing up we had neighborhood parades that I proudly participated in, my bike all decked out in flags, and red, white, and blue streamers.  So many memories!  Then we would always have a great afternoon grilling and eating great food, followed by going to the local firework display.  A long and super fun day!

These days, I sill like to celebrate.  Although I don't decorate my bike anymore (hehe!) I do love to break out all the patriotic dishes, and decorations and make piles of food!

Grilling on this holiday means "All American" food to us.  Hambugers, hot dogs, BBQ chicken, coleslaw, potato salad, and grilled corn all fit the bill.  So with that in mind I decided to make you a burger.  Not just any 'ole burger, but a stuffed burger.  Stuffed with Blue Cheese!  Oh my!  This is such a great combination for a burger.  I'm usually a purist with them, but not this combination.  It is excellent!  Truly!

Stuffed burgers are everywhere now on the internet.  They are easy to do.  You just make take the amount of meat that you would make in 1 whole burger and split in it half to form two thin patties, of the same size.  Place your stuffing ingredients, in this case Blue Cheese, on the bottom pattie, and top with the other one.  Crimp the edges to make a tight seal and your done!  A stuffed burger.  That's all there is to it, but the payoff is amazing.  Trust me!

 

Doesn't this look good?  Cheesy gooeyness!

So get out all your holiday decorations....

Try my Land of the Free Lemonade...

Try some killer side dishes

Grilled Romaine Salad 

Loaded Baked Potato Salad

Grilled Greek Potato Salad

Heirloom Cherry Tomato and Grilled Corn Salad

AND....have a Blue Cheese Stuffed Burger!

Have a safe and wonderful holiday!

Blue Cheese Stuffed Burgers

serves 4

1 lb ground sirloin

salt & pepper

1/2 c crumbled blue cheese

Divide ground sirloin into 4 sections.  Take each section and form to equal sized patties.  Place 2-3 tablespoons of blue cheese crumbles and place it on one of the patties.  Top with the other pattie crimping edges to seal.

Cook on a preheated grill over medium heat.  Cook for 8 minutes total turning once halfway through.  Serve on toasted buns with your favorite burger toppings.