Memorial Day Burgers

Week 15

Spoiler Alert! I went into making this meal knowing that I wasn’t making it the way I would if I was living on my own. Let’s be real here. Given the choice between eating 3/4 pound burgers from the grill and eating  frozen burgers from the stove on Memorial Day, I think we can all safely say that the first option is the favorable one.

Before I got started on the burgers, I chopped an onion and put the slices in a preparation bowl.

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After searching the internet for ideas in how to season the burgers, I quickly realized that sometimes going for the less complicated recipe is to your advantage. Trying to save money, I decided to buy 3 pounds of 80% lean ground beef chuck that comes in a tube rather than the boxed container. I managed to get the meat out of its packaging independently, but it took some time. The trick is to use a knife to cut the tube in half, then lengthwise before squeezing the meat into a large mixing bowl.  Barrier-Free Tip: Go for the packaging that is easier to open. It  doesn’t do you any good to buy food that you can’t get to. It is actually quite frustrating.

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Once the meat was in the mixing bowl, I put in 1 1/4 teaspoon of salt, 1 1/4 teaspoon of black pepper, and 2 tablespoons of Worcestershire sauce. Barrier-Free Tip: I use a plate or a bowl to catch excess seasoning or sauce as I pour them into a measuring spoon.  Then, I cracked two eggs in a preparation bowl and poured the eggs in with meat. Barrier-Free Tip, I always crack eggs over a preparation bowl first to avoid dropping egg shells in the ingredients. The last thing anyone wants to find in egg shells in their  meal.

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Since, I had already been cooking for a while, I decided to let my mom form the patties, while I cooked mushrooms and onions. I melted a tablespoon of butter in a pan. Then, I  sauteed a teaspoon of garlic and a package of chopped mushrooms. Once the mushrooms had been cooking for a while, I stirred in the onion.  While I let the onions cook, my mom helped me turn on the grill. As soon as the mushrooms and onions were done, the grill was ready.

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My mom helped me transfer the burgers to the grill since they were so big. The lid of my parents’ grill is a little heavy, so I had to be really careful not let it slam shut.  After a few minutes, the burgers were ready to by flipped. With a little coaching from my mom, I was able to flip the patties and move them around without breaking apart the meat.  When I was done repositioning the burgers, I closed the lid and let the burgers cook for a few more minutes.

I became a little tired due to the heat from the grill and decided to let my dad finish the burgers. This experience taught me that cooking burgers on the stove is probably the safest way to make burgers for me. But, I am glad that I tried using the grill.

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The burgers were awesome, especially with the mushrooms and onions. We decided to have potato chips, watermelon and cantaloupe with the meal.

The burger recipe originated from Food Republic.

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