West 57 Design & Floral Blog

May 28th is National Hamburg Day. This past weekend we watched a cooking show (not sure which one, we watched a few different shows) that showcased hamburgs. The ideas are endless – from beef burgers to turkey burgers to portabella mushroom burgers.

One of our favorites is stuffed beef burgers. Start with a lean burger add chopped mushrooms (this keeps the meat moist) and spicy salt (to taste, recipe follows). To make each burger; flatten burger to a little larger than what you desire to fit your bun. Then make the center a little thinner add blue cheese chunks and cover with more burger mix. Pinch the edges tight. Grill until done.

Spicy Salt — I have used this mix for about 20 years it is good for seasoning meat and garlic toast for grilling.

Toast in a hot oven or skillet until fragrant – 1/2 teaspoon coriander seed, 1/2 teaspoon cumin seed and 1 teaspoon sesame seed.

Pulverize the seeds and 3 teaspoons oregano enough to pour. (I use a coffee grinder and use it just for herbs)

Then add 1 cup Kosher salt, 1 teaspoon cayenne pepper, 1/4 teaspoon ginger, 1/4 teaspoon cinnamon, 1 teaspoon granulated garlic. Store in an airtight container. Let flavors blend for a few days to a month before using.

Our favorite Portabello Mushroom Burgers. Start with large portabells that have been wiped clean (not washed the mushrooms absorb to much moisture this way) and remove the gills. Brush both sides with olive oil. Place gill side down on a hot grill let rest there for a few minutes then flip over. Once flipped over spoon in pesto (this can be your favorite recipe or variety – ours is Classico brand in the spaghetti sauce aisle) and topped with fresh shredded Parmesan cheese or a slice of tomato and fresh mozzarella. This is excellent in grilled focaccia bread that has also been grilled.

Any way you choose enjoy your burger today…