Hamburgers are one of my favorite foods. I probably could eat a hamburger every day. And this week I actually get to do that! As part of my Sunday cook, CaveBoy and I grilled-up a stack of hamburger patties. For toppings, I could have sliced some tomato, cleaned some lettuce, and called it a day. But fresh veggies are hard to keep fresh for a week. And I cannot commit to buying new fresher veggies mid-week.
So, I needed a cooked topping that would taste delicious and keep for seven days. I always enjoy sauteed onion and mushroom on my burgers at restaurants. And who doesn't like a bacon burger? So I thought I'd combine the ideas and make a simple and delicious burger topping that I could just scoop out and re-heat after work. I'm really happy with the result!
Bacon-Mushroom Burger (Topping)
 |
| Yes, that's a fried egg. The runny yolk is a 10x improvement over my previous favorite burger topping: melted cheddar cheese. Try it! |
Ingredients
2 strips thick-cut bacon, diced4 yellow onions, diced
20 oz white mushroom, diced
4 cloves garlic, diced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper
Instructions
Add bacon to a large skillet over medium heat. Once the bacon fat starts to render, add the onions and reduce the heat to medium-low. Season with salt and pepper. Cook bacon and onions, stirring occasionally, until the onions begin to caramelize.
Add mushroom and continue cooking over medium-low heat until all liquid evaporates. Add garlic and continue cooking until the mushrooms and onions are caramelized. It is going to take a looooooong time. Slow and low (that is the tempo).
Once the veggies are caramelized, stir in the vinegar and re-season with salt and pepper. Makes 8 servings.
No comments:
Post a Comment