Thursday, October 7, 2010


Since we've discovered Niman Ranch Burgers, it's been hard to find a better one out there. It has also been hard to stop making them. The burger is pretty perfect with just some lettuce and tomato but that doesn't mean there isn't room for improvement, right?

I'm a HUGE fan of mushrooms, as is my little boy. So tonight we topped the burgers off with sweet carmelized onions, golden brown mushrooms and ooey-gooey American cheese (my hubby's cheese of choice on hamburgers). For the buns we used pan de sal, a Filipino dinner roll that is puffy and soft, yet crisp on the outside. The earthiness of the mushrooms went beautifully with the juicy beef. Phenomenal!
 Sauteed Mushrooms and Onions
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 10 oz crimini mushrooms; cleaned and sliced 1/4 inch thick
  • 1 medium sweet onion, sliced 1/4 inch thick
  • kosher salt and freshly ground pepper
Heat up a medium pan over medium heat. When pan is very hot add the butter, olive oil, mushrooms and onions. Cook for 7-10 minutes or until onions are softened and turn a rich brown color. Stir occasionally. You want it to cook slowly so turn down the heat a bit if it is starting to brown too quickly. Salt and pepper to taste. Set aside in a bowl until ready to use.