Food Porn…Burgers and Red Wine

I would like to state on record that I have nothing against Vegetarians and Vegans.  Some of my closest friends, at some point in their lives, were anti-flesh.  I even dabbled with being a vegetarian in my twenties.  I blame it on the loose culture in San Francisco…damn hippies!!  Whatever the case, I’ve gotten over that.  Do not get me wrong, I love vegetables, and I make some very delicious vegetarian dishes regularly, but I like meat.

Saturday is my Monday, however it is still the weekend.  So when I’m not too tired to cook, I like to eat like it’s the weekend, even though it isn’t my weekend.  So tonight we had burgers.  Hand pressed, well seasoned burgers, topped with mushrooms and brie.  I have obviously not jumped on the “Oh it’s  new year!  I should starve myself and get a gym membership to collect dust” bandwagon.  Again, I am not knocking anybody who uses the new year to jump start weight loss, I have just learned that being sensible throughout the year is a better route.  (I lost 40 lbs last year and kept it off…moderation baby!)

Let me start by saying this:  Buns Matter!  You wouldn’t wear tennis shoes with an evening gown, so why put a delicious burger on one of those tiny store buns?  I get good buns!  If I don’t make them myself, I like to get the fresh buns from my local bakery (If you are in Chicago, Pete’s Fresh Market makes a really good bun).  Target also sells really good buns, in a pinch.

Now to the burger…


Well, no special recipe here.  My burgers are actually pretty simple:

  • 1/2 lb 70/30 ground beef
  • 1 lb 90/10 ground sirloin
  • 3 tbs Worcestershire sauce
  • 1 tbs black pepper
  • 1tbs garlic powder
  • 1 tsp sea salt (fine)
  • 1 small onion finely diced
  • 2 tbs olive oil

What to do:

  • Saute onions in olive oil until soft.  Cool too room temperature.
  • Combine all ingredients until thoroughly mixed.
  • Form burgers into patties (I have a really cool burger press)
  • Cover patties with plastic wrap and refrigerate for at least 30 minutes


Use a cast iron skillet…

Heat skillet (Get it nice and hot!).  Cook to desired temperature.

I should say this, I do not like raw burgers.  I sear my burgers on both side, then finish them in a 375 degree oven for 8 minutes.  They have a nice crust on the outside, are cooked through and juicy.  Just my preference…I do not judge those who prefer their meat a little less done.  It is just not my thing!

For the burgers pictured, I topped them with Dijon mustard, melted brie, and sauteed portobello mushrooms.  Freaking Delicious!  I would love to hear from you guys if you try my burger recipe!  Post comments and pictures!!!



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