23 Jun Happy Birthday Dyli!
- “Those who are not looking for happiness are the most likely to find it, because those who are searching forget that the surest way to be happy is to seek happiness for others.”
– Martin Luther King, Jr.
In keeping with family tradition, for his birthday, our 9 year old son, Dylan bought treats for the family with his pocket money. His choice? Christy’s Donuts!
Another family tradition is catering the celebration to the child’s penchant which we have found is as unique as the child. Dylan didn’t want a cake, wanted to go to morning mass on his birthday and had a wish-list of dishes he would like to eat.
On the eve of his birthday we took one off the list–bacon, mushroom and cheese burgers.
Cooking the bacon and beef patties (substitute veggie patties if preferred) in the oven makes for a quick weekday meal with minimal clean up. The bacon and mushroom went into a Denver scrambled egg the next morning, which is what he wanted for his birthday breakfast. (Another one of my 2 for 1 meals!) The recipe for Denver scrambled eggs is in the next post.
Start by lining a 9×13 inch baking dish with paper towels.
I use uncured, nitrite free bacon (but you could use turkey bacon too) which are laid out slightly overlapping.
Position three oven racks at the bottom, in the middle and 2 inches under the broiler.
Set the bacon pan on the bottom rack of a cool oven and only then preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place the frozen patties on it.
After the oven is preheated, put this baking sheet on the middle rack and bake for 30 mts. (Leave the bacon to bake on the bottom rack.)
While that is going, wash and slice the button mushrooms 1/2 inch thick. I like a thick mushroom to bite into…however if you are not a fungophile, slice it thinner!
Heat a skillet on medium high and add the sliced mushrooms, butter and a sprinkling of Tony Chachere’s creole seasoning. I use it instead of plain salt since it is a balanced seasoning for savory dishes with salt.
I add the butter with the mushrooms to avoid spluttering and the butter burning. Stir frequently until it has a nice reddish brown color and then turn the heat off.
Toast the hamburger buns, wash and slice the tomatoes and wash the lettuce.
After 30 mts of baking the burgers, turn the oven to broiler mode on high and move them under the broiler.
It should only take about 2 minutes to get an internal temperature of 160 degrees F. So, keep a close eye on it and check the internal temperature with a meat thermometer at 1 and 2 minutes.
Once they are done, take the burgers out and put a slice of cheese on each.
Return the oven to baking mode at 350 degrees F to finish browning the bacon. This will take about 10 more minutes.
Remove the bacon from the oven when it is browned well and incline it on another pan to drain the fat.
You are now ready to assemble your burgers, pile up the condiments to your hearts desire and enjoy a scrumptious bite! You could even go low carb by piling everything between two lettuce leaves and have a high protein meal that looks good on the waist!
If you are making Denver scrambled eggs in the morning leave the left over sautéed mushroons in the skillet for a quick breakfast! (Recipe in next post.)
Cook and Prep Time: 40 mts
Serving size: 6
Ingredients
12 slices thinly sliced bacon
6 frozen hamburger (or veggie) patties
1- 8 oz carton button mushrooms washed, rubbed clean and sliced 1/2 inch thick
1 Tbsp butter
1 tsp Tony Chacheres Cajun spice mix
6 Hamburger buns
2 medium tomatoes
6 large lettuce leaves
6 slices of Swiss or other preferred cheese
Condiments: Mayonnaise, Ketchup, Mustard, Pickles as desired
Method:
1. Position the baking racks on the bottom, middle and under the broiler of the oven.
2. Arrange the bacon slices on a 9x 13 inch, kitchen paper towel lined baking sheet and place on the bottom rack.
3. Then heat the oven to 350 degrees Fahrenheit.
4. Place 6 hamburger (or veggie) patties on a foil rimmed baking sheet and place on the middle rack after the oven is preheated.
5. Heat a skillet in medium high and put in the mushrooms, butter and cajun seasoning. Stir frequently until it is a rich reddish brown.
6. Wash the tomatoes and lettuce. Slice the tomatoes. Toast the Hamburger buns if desired.
7. After 30 minutes of baking move the burgers to the upper level and turn the oven to broiler mode on high for 2 minute or until they have an internal temperature of 160 degree F.
8. After removing the burgers from the oven, place a slice of cheese on each of them.
9. Return the oven to bake mode at 350 degrees F and bake for another 10 mts or until the bacon is browned.
10. Drain the fat of the burgers by propping the pan up.
11. Assemble the burgers and enjoy.
Note: If you are making Denver scrambled eggs in the morning leave the leftover sautéed mushrooms in the skillet for an easy breakfast! (Recipe in next post.)