Friday, August 19, 2011

Hamburgers! finding a good hamburger here is a little difficult...unless you want to shell out some serious cash (though this is for most eat-out food).  The solution is simple: make your own.

What? You don't have a grill? No problem.  Fust has these plug in grills (think George Forman) that make them just as well (though I would add liquid smoke to make them taste better - try one of the online stores or bring some with you from a trip).

Tonight, we grilled, which makes it easy for me. I can make everything in advance, clean up what I used and pass the burgers off to hubby when he gets home from work. :)

What you need: Mushroom Cheeseburgers
Beef (Hackfleisch) or any ground meat you would like to use
Hamburger buns (or bread if you don't have any. You can use a can to cut out a circle and then toast it)
1 slice of bread to crumble and mix into the ground beef
Slices of cheese (I used the Foi Epi)
1 onion
1 Egg
Handful of mushrooms
There is an avocado in the picture because originally it was going to have sliced avocado. However, my avocado failed me so I used bacon instead.
A few slices of bacon.
Worcestershire Sauce
Liquid Smoke if grilling on an indoor grill

Slice your mushrooms and put them in a small pan with some olive oil. Dice half an onion and add to the mushrooms.
Slice your tomato and set aside, wash your lettuce and pat it dry if you are adding it to the burger.

Put your beef on a cutting board and add the diced onions to the top. Dice your bacon and add this as well. Crumble a piece of bread and add to the mixture. Mix together, make a small depression in the center (think volcano) and add the egg (this is so it doesn't run right off your cutting board).  Fold the beef mixture over the egg and mix it all up with your hands. Yes, it's a gooey mess, but it gets everything blended quickly and thoroughly.  Top with a dash or three of Worcestershire sauce (and liquid smoke if cooking indoors).

Pass the burgers off to the BBQ master (or cook them indoors).
While the burgers are cooking, put some french fries (pommes frites) in the oven and bake according to the directions. Eventually I will make my own again and post the recipe.
Saute the mushroom/onion mixture. Toast the bun(s)

Place a slice of cheese on the still warm burgers. Add the mushroom/onion mixture on top (also ketchup, tomatoes and lettuce if desired). Serve with fries. Enjoy!

Egg Salad - so many options

Ok - so even if you can't boil an egg without the egg trying to escape, this one won't phase you.
Egg salad sandwiches can be very versatile, with very little effort. Let's start with the basics.

What you need:
Eggs: I use 8 to get 4-5 sandwiches. You can buy precooked 'picnic' eggs at Coop and Migros. They come either in Easter egg colors or a darker orange-y color so you can tell them apart. They are only 1 chf more, and for the convenience, well worth it.
Mayonnaise (or Miracle Whip if you prefer)
Mustard (Senf) - depending on the variety you use it will add extra flavor
Bread - sandwich bread or rolls

These are optional - and I'm sure there are many more things you can add as well:
Nussli-salat (or any type of leafy greens)

First, shell the eggs and rinse under water to make sure all the shell is off. Place in a bowl and repeat until you have as many as you want. Mash up the egg with a fork.
Squeeze some mayo and spoon some mustard in. Generally, more mayo than mustard.  The goal is to have enough to make the egg stick together and not crumble out of your bread, but not so much that you have a gooey mess.
Mix well. Spread on sandwich bread (or roll). Slice and enjoy.

Or add some greens and egg for a fresh flavor.  Great with a Coke to wash it down :-)