Sunday Cooking

There is nothing like a good burger and with today being a beautiful day, hubs and I decided that a cookout was in order.  Bacon, mushroom, and cheddar-stuffed burgers with oven fries was the perfect menu.

Bacon, Mushroom and Cheddar-Stuffed Burgers
2 .5 lb ground beef (your choice in fat content)
1/2 lb bacon fried and crumbled
1 portobello mushroom cap chopped
1/2 cup shredded cheddar cheese

Fry the bacon until crispy.  (There is nothing like the smell of bacon cooking.  I Lurve Bacon.) Once bacon is done cooking, place on a paper towel to dry.

Fry the chopped portobello mushrooms in the left-over back grease.  Once the mushrooms have achieved sufficient crispiness, remove from pan with a slotted spoon and drain on a paper towel.

Crumble the bacon and combine with the cooled mushrooms and 1/2 cub of cheddar, in a bowl.

Form one half of the burger.  Choose a small amount of meat and make into a small patty.  (I use an old Tupperware hamburger press that my mother gave me. ) Place about a tablespoon and a half of the cheese mixture on top of the small burger.  Make another small burger and place on top and crimp the edges to make a larger burger.

Once all of the burgers are formed, season how you would like and grill/cook to your desired temperature.

Oven Fries

1 lb fingerling potatoes

Olive Oil for tossing

Salt & Pepper to taste

Heat oven to 475 degrees Fahrenheit
Cut fingerling potatoes in quarters and toss in olive oil, salt, and pepper.


Cook potatoes for 20 minutes or until done.













Serve with copies amounts of ketchup.

Enjoy!