This was a spontaneous first attempt at hamburgers and they turned out not too shabby, if I may say so. I shared the meal with K and my littlest brother, P– we all reached for seconds. The old cheddar and lightly sauteed arugula added great flavour kicks, and the sauteed mushrooms added that extra layer of texture that I’m so fond of.
Because I made them on the fly, I don’t have any measurements recorded– but that’s ok because cooking is largely about interpretation to your own tastes! Here’s an outline of what to do– I hope you like them too!
What you need:
- 1 small cooking onion, finely chopped
- about 1 lb (500 g) ground beef (this was extra lean)
- 2-3 tomatoes (sliced and put into a small serving bowl)
- 1 package pre-sliced cremini mushrooms (or buy whole and slice them yourself)
- 2 big handfuls arugula
- approx. 2 tbsp. yellow mustard (I used French’s)
- old cheddar (slices to top burgers)
- sea salt (about 1/4 tsp) and black pepper (about 1/2 tsp)
- hamburger buns of your choice (I prefer with sesame seeds– again, for texture)
What to do:
- Wash mushrooms and place in a small, covered pot and steam over medium heat until soft. You may have to add a bit of water if the pot starts to get dry. *Let them cook as you do everything else below.* Place into small serving bowl once soft.
- In a large pan (the one you’ll use for the burgers), sautee the arugula until it darkens and softens (about 1 minute). Set aside in a small serving bowl.
- In a large bowl, combine meat, onion, salt, pepper, and mustard. Mix well with hands.
- In the large pan used for the arugula, place as many burgers as will fit reasonably, cooking on medium-low heat (not too high so you don’t burn the meat). Flatten burger patties to about 1.5 cm thickness as you load them into the pan. Flip after cooked on one side, cook completely.
- Add cheese slices on top of each fully-cooked burger just before setting them aside on a large serving plate.
- Repeat steps 4 and 5 until all burgers are cooked.
- To eat, have family or guests place each burger on a bun and top with the sauteed arugula, mushrooms, and sliced tomato. Bon Appetit!