Tomorrows the big day. Or rather, the worst day in a foodies eyes… I go in to have my wisdom teeth yanked. I’m keeping my fingers crossed for a speedy recovery after everyone’s stories last week to help me prepare. I was overwhelmed with everyone’s responses last week when I asked about your personal experiences with oral surgery and to offer me suggestions. We have stocked the house will pudding, applesauce, and soup and a certain someone has promised to make me copious amounts of his famous macaroni and cheese when I am up to chewing.
To prepare though, I have tried to eat as many chewy, savory, crunchy meals as I could for the last few days. Hard crusty bread for sandwiches, potato chips, pretzels, pizza and bagels! Burgers being a wonderfully guilty obsession of mine, these bad boys were a quick fix for a busy weeknight with a great savory kick from Worcestershire and teriyaki sauce I added. I knew I really wanted to indulge in a good burger before surgery, even if it meant forfeiting real grill flavor with a broiled version.
Quick Dinner Fixins’ Swiss Mushroom Burgers
From Food Network Magazine
- 1 1/4 lbsground beef
- Kosher salt and freshly ground pepper
- 2 teaspoons extra-virgin olive oil, plus more for brushing
- 1 small red onion, halved and thinly sliced
- 1 8-ounce package sliced mixed mushrooms
- 1 1/2 teas Worcestershire sauce
- 1 1/2 teas teriyaki sauce
- 1/4 cup ketchup
- 2 teaspoons dijon mustard
- 4 thin slices Swiss cheese
- 4 sesame buns, split and toasted
Preheat broiler and line the bottom of a broiler pan or a baking sheet with foil.
In a large bowl, combine the ground beef with salt and pepper. Gently form into 4 patties, about 3/4″ thick. Using your thumb, press gently in the middle of each. Place patties on broiler pan and broil about 4 minutes per side for medium / medium-rare.
While the burgers are cooking, heat 2 tbs olive oil in a medium skillet over medium-high heat until shimmering. Add the onion and cook for 2 minutes. Add the mushrooms and cook 2 minutes longer. Add the Worcestershire and teriyaki sauce and cook until the liquid has almost all evaporated and the vegetables are tender, about 2 minutes more. Remove from heat.
In a small bowl, combine the ketchup and mustard in a and set aside.
Top each patty with a heaping spoonful of the of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute. Don’t walk away or get distracted here or you will burn your cheese.
Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve.
Truth time: I am reviling in tacos tonight for supper. Hard crunchy taco shells packed with generic Ortega seasoned ground beef. Oh yeah.