Mushroom Garlic Burgers

I bought a pound of 90/10 grass-fed hamburger at Willy Street a few days ago. Really didn’t have a plan for it at the time. But, needing to use up some mushrooms, these burgers were AMAZING.

•  1 medium glove of garlic, pressed or minced
• 6 (more or less) button mushroom caps
• GF soy sauce to taste
• 2 tablespoons GF bread crumbs (Glutinos is what I use)
• season salt (mine is Tastefully Simple)
• 1 lb 90/10 grass-fed hamburger

Taking the garlic and mushroom caps, I pulsed them on my food processor. Then, I added the soy sauce, bread crumbs and season salt. Adding this mixture to the hamburger, I kneaded all the ingredients together.

Onto the grill they went, to medium-rare perfection.

They were wonderful! I totally made this one up as I went, so I’m happy at how well they turned out. They were a great compliment to the grilled asparagus with lemon. Some swiss and a hamburger bun would have been nice, but certainly not necessary. In hindsight, I would have added onion to the mix, but maybe next time. J

Dessert was a few bites of the amazing rhubarb  sauce I got from the market this past Saturday.

Ciao for Now!

Micha

Christine's Favorite Asparagus Recipe...

As promised last week Detroit/Chicago/Philly Christine’s Fabulous Asparagus Recipe, on the grill.

Anyway - here's my favorite ASPARAGUS recipe.

like 1/2 pound asparagus fresh, cut the white ends off

olive oil (about 1 or 2 tbsp to your liking)

kosher salt and garlic powder (or combined garlic salt)

fresh ground pepper

lemon juice

heat oven to like 425 or so... (all my recipes are fly by the seat of your pants... and come from experimenting, so its not really an exact science)....

use a baking sheet and throw some tin foil down so your sheet doesn't get gooped up with olive oil

toss the asparagus in olive oil, however much you want... more will probably give you a sweeter/fattier flavor if you are craving those things

then toss with some lemon juice, maybe about 1 tbsp...

the sprinkle with the salt, garlic and pepper...

bake for about 20 minutes if you like them softer (which makes them less-veggie like)... or maybe 15 minutes if you like the more al dente. either way, you want to get them browned / maybe a little bit blackened so they take on that roasted/charcoaled flavor, which also brings out the sweetness in the veggies. the leafy tips should be crispy....