Tag Archives: Burger

Memorial Day Burgers with Mushroom and Fried Egg

Burger Recipe

One of my favorite food memories is tasting my first burger with a avocado and a fried egg.  It was absolutely amazing and something I have been replicating ever since. Plus who doesn’t love that extra bit of protein!

For Memorial Day, I’m cooking up burgers with Gorgonzola mushrooms, arugula, and of course a fried egg.  Don’t let the Gorgonzola egg combo scare you. I promise it’s divine.

First off the mushrooms.  I’m obsessed with just sauteing mushrooms making some kind of sauce and just eating it plain.  A bottle of red wine and mushrooms left on the stove for an hour turns into something quite magical.

Gorgonzola Mushrooms:

1/2 mushrooms sliced

3 oz gorgonzola crumbled

2tbs balsamic vinegar

2 cloves garlic finely chopped

salt and pepper to taste

2 tbs olive oil

Method: Heat olive oil in a medium sized skillet.  Once hot, add mushrooms and cook until they are soft and have released their juices.  Add balsamic vinegar, salt and pepper and gorgonzola.  Stir to combine until the mushrooms resemble a saucy texture.


1lb 80% ground beef – Using lean ground beef in burgers is a sin.

salt and pepper

1.5 tsp Worcestershire sauce

Method: I don’t like to add much to my burgers.  Just a little salt and pepper will go a long way.  Fire up your grill until it reaches medium heat.  Form your burgers to be about 3/4 inch thick.  Don’t over “mush” them, just gently press together.  Place the burgers on the grill and close the lid.  Once juices form on the top of your burgers it’s time to flip about 5 minutes.  Cook another 4 minutes for a nice medium rare burger.  You can leave it on for an additional two minutes if you like yours well done.


1 Egg

1tsb olive oil

Method: I like to fry my eggs in olive oil.  Heat up olive oil in a small non-stick skillet.  Wait about a minute or so to really warm up the pan.  Crack and egg in the middle and lower the heat to medium.  Wait until the whites are fully set and thick, about 4 minutes. Carefully flip the egg and cook for an additional 30 second to a minute.  This creates a nice runny egg.

Assembly: I like to top my burgers with extra crumbled gorgonzola, the mushrooms, arugula, and of course, the fried egg.


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Crab Cake Burger with Roasted Red Pepper Mayo

It might not be summer anymore, and the thought of burgers and seafood might be have drifted away.  But who says we can’t whip up some burgers on the stove?  I love crab, I love Sriracha, I love roasted red pepper.  I think I’m in love.  Ps. can we not close down the Sriracha factory?



1/3 cup mayonnaise

1 large egg, lightly beaten

2 tablespoons thinly sliced scallions, white tip only

1/2 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon hot sauce

Salt and freshly cracked black pepper

1 pound lump crabmeat, picked over for shells

2 1/2 cups panko bread crumbs

3 3- to 4-inch ciabatta rolls, halved horizontal 

2 tablespoons (1/4 stick) butter plus more for rolls

2 tablespoons grapeseed oil or vegetable oil

6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length


In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Add  in the crabmeat and 1 cup of the bread crumbs until just combined. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up. Remove the patties from the refrigerator and toss them in the remaining bread crumbs until fully covered.

Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet. Sauté until brown, about 5 minutes per side.

Red Pepper Dressing:

1/4 cup mayonnaise (preferably organic)

2 green onions, thinly sliced

2 tablespoons minced drained roasted red pepper from jar

1 tablespoon fresh lemon juice

1 tablespoon ketchup (preferably organic)

1 tablespoon hot chili sauce 

1/4 teaspoon finely grated lemon peel

1 cloves minced garlic

Method: Whisk all ingredients together in a bowl. 

** Recipe adapted from Bon Appetit 

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Labor Day Burgers with Arugula and Sriracha Yogurt Sauce


The day is dreary, the forecast is rain but that doesn’t stop the burgers from being made.  Even if I have to hold an umbrella and grill at the same time.   I wanted to create a sauce to make the burgers stand out from the standard kind.  I had a container of FAGE greek yogurt which is one of my favorites.  It has no fat yet is still a thick, and creamy consistency.  I always eat them for breakfast with a little honey to naturally sweeten the tart yogurt.


To begin I scooped the yogurt into the  bowl and added a couple squirts of Sriracha sauce to taste.  I then chopped a handful of cilantro, diced 2 cloves of garlic.  I added the cilantro and garlic and the juice of half a lime.  Stir all the ingredients together until it is smooth and creamy.  I love this recipe.  Creamy and thick yet no mayo!

ImageNow onto the burger.  I combined two pounds of ground beef with half an onion diced finely.  I try to steer away from the extra lean meat because I find that the taste slowly becomes well….awful.

Image I then added 2 tbsp of ketchup, 2 tbsp of yellow mustard, 1 tbsp of Worcestershire sauce, 2 tbsp breadcrumbs and 2tbsp horseradish sauce.  Phew, that was a lot of tablespoons.  Sprinkle salt and pepper over the mixture and work it together with your hands.

ImageAfter the meat is well worked through and mixed, form patties with your hands no more than 3/4 inch thick.

ImageHeat up your grill and place the patties onto the grill.  Try to keep the lid closed for as along as possible.  I like to cook the meat until juices form at the top and then flip them.  Usually about 3-5 minutes on each side.  I also like to add the cheese (of your choice, I used provolone) to the burgers about a minute before they are done.


To be honest, I got a little worried because the burgers seemed to be falling apart.  I read that if you add egg to the meat mixture it will help to keep them together.  Definitely will try that next time.  In the end, they came out just fine!

Top the burgers with the yogurt Sriracha sauce, arugula, and tomato.   Happy Labor Day!!! Now get off of your feet!


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