Hamburgers – Grilled Veggies
Summer meals should be light, fun, and as little fuss as possible. I want something so easy for that it practically cooks itself. And here it is;
Hamburgers Sloane Style
- Yellow and Red Peppers
A few pats butter per packet
And anything else that strikes your fancy!
Slice all the veggies to medium thickness pieces. I like to slice the zucchini and potatoes on an angle. It just looks nice.
Make one package per person. Pam aluminum foil, then layer veggies onto foil. Season with pepper and pats of butter. Seal tight.
Grill 15-20 minutes on medium.
You may prefer using your oven in winter or inclement weather. If so, heat the oven to 350°. Lay the veggie packets on a cookie sheet. Roast for 20 minutes.
Hamburgers Sloane Style
- Ground Sirloin about ½ pound per adult – ground chuck may be used
- Worcestershire Sauce 1 dash per adult
- 1 egg per 1½ pounds meat
- chives snipped, fresh or jarred
Beat the egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet. Use the bottom of a medium-size plate to press the meat into a patty the thickness you like. Refrigerate until ready to grill outside or on the stove.
Cook turning once on medium heat until the patties are done to your preference.
Use any type roll that suits your fancy and dress the burgers with ketchup, mustard, lettuce, onion, tomato and the mushrooms. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of your cooking time.
- Baby Portobello mushrooms
- ½ small onion sliced thin
- 1 tbsp. olive oil
- 1 tbsp. butter
- 2 tbsp. dry vermouth or white wine
Clean the mushrooms with a damp paper towel. This can be done early in the day if that’s more convenient.
Set a frying pan on medium heat. When the pan is quite warm, add a small amount of olive oil and butter. As the foam subsides add the sliced onion. Sauté for a few minutes, be careful not to brown or burn the onion.
I prefer to slice the mushrooms in half lengthwise. They cook better. Add them to the frying pan and sauté for a few minutes, stirring constantly, until well coated with the oil mixture.
Pour vermouth or wine onto the mushrooms then cook a few more minutes. These can be served hot or room temp, but not cold.