Tag Archives: Grilling

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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Barbecue Short Ribs

Happy May everyone! Let’s fire up the grill.  The weather is finally looking up in Connecticut.  I managed to get my hands on some short ribs and couldn’t pass up the chance to grill them up this afternoon in the beautiful weather.  Normally, I would bake them in the oven, but I couldn’t resist the grill calling my name.

For the Rub:

2 tsp Ground Mustard

1 tsp Paprika

2 tsp Chile Powder

2 tsp Garlic Powder

1 tsp Salt

1 tsp Ground Pepper

1 tsp Ground Cumin

Coat the ribs in the dry rub and cover with aluminum foil. Marinade in the refrigerator for 2 hours or overnight.

For the Barbecue Sauce:

2 cups ketchup

3 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoon Worcestershire sauce

2 tablespoons cider vinegar

Red pepper flakes (to taste)

2-3 cloves of garlic, minced 

Bring all ingredients to a boil in a small saucepan. Lower the heat to low and cover for 1 hour. 

To Grill:
Grill the ribs at 350 degrees.  Five minutes on each side.  Baste the ribs with the barbecue sauce after flipping.




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Perfect Portobellos


Grilled Portobellos and grilled green beans

The perfect portobello is grilled hands down.  Even meat lovers learn to love these mushrooms.  They work excellent in burgers, sandwiches, pizzas etc.  I make mine simply by marinating them in Italian dressing and tossing them on the grill.  The photo is of portobellos and grilled green beans.  See recipe for green beans here.

I started with three MASSIVE mushrooms, might I add, that I got at our grocery store.

ImageI then chopped them and removed the icky undersides.  Note: if you are grilling portobellos for a sandwich or burger you will want to keep them in their whole form.


Toss the sliced mushrooms with 1 cup of italian dressing, recipe found here.   And now for a montage of tossing mushrooms.




Throw the mushrooms onto a very hot grill.  Cook for about 5-10 minutes and flip occasionally until mushrooms are tender.

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Grilled Red Peppers with Spicy Yogurt Sauce

ImageI am a huge fan of grilled red peppers.  I think that they are a top food that is begging to be grilled. They are similar to roasted red peppers except they have that great grill taste that everyone loves.  Grilling intensifies the vegetable flavor and is a great solution for those non meat eaters out there. Now I normally just marinate them in basic italian dressing and pop them on the grill, but I happened to stumble upon this sauce recipe and was intrigued.  I have to be honest, I did not have high hopes.  I thought it would be a flop…yogurt and red peppers somehow don’t go in my mind.  BUT when I tried them together it was unbelievable.  SO good that I think I will always make them this way!!


4-5 red bell peppers

1 cup Italian Dressing

Italian Dressing

3/4 cup olive oil

1/4 cup balsamic vinegar

1 clove of garlic

2 tsp dijon mustard

1/4 teaspoon salt 

Rosemary Yogurt Sauce

2 tbsp fresh rosemary or dried 

1 cup greek yogurt

2 tbsp olive oil

1 clove garlic

3 squirts Sriracha* (optional)

Cilantro (for garnish) 


Chop the bell peppers into 1-2 inch thick pieces and spread into a baking dish or a bowl.  Make sure to scoop out the seeds.  I like to cut them in half so they cook evenly and I don’t have to worry about turning them.  Of course, you can grill them whole as well.


Marinate the peppers with 1 cup of the italian dressing mixture.  Let the peppers marinate for 1-2 hours.


Now throw the peppers onto a very hot grill!  Grill for roughly 20 minutes.  Don’t worry the peppers should be charred and black…that means they are gooood!  Excuse the smoke in my photo.  A little hard to get a good picture when they are smoking.  This is a shot after roughly ten minutes.


I actually prefer to keep the skins on the peppers because I feel that it captures the essence of the grill flavors.  While the peppers are cooling prepare the yogurt sauce by mixing the yogurt, olive oil, garlic, and rosemary.



So now is the moment when I tasted the sauce and thought it needed just a little pick me up.  So I added a few drops of Sriracha to spice it up.  So its up to you, i’m sure it is delicious both ways.  When finished with the sauce, top it over the  red peppers or set it aside to be used as a dipping sauce.  I sprinkles some leaves of fresh cilantro on top as a garnish.


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