I’ve got a short tour of duty at the lodge this week, supper on Monday night, and brunch and supper on Tuesday.
Monday, I started the day out cooking for Dot. In addition to her bacon cheese hot dogs with sweet potato fries for lunch, I made shrimp salad for later in the week. And I had defrosted too much pork, so part of it I cut in medallions, smeared with dijon and honey, then coated in panko and parmesan, and fried them. But I had a lot of pork left, so I made a pork and hominy stew, using the basic steps for Chicken Hominy Chili. It turned out yummy.
Then it was on to the lodge. Luckily, Nina came to help me. I mixed some Gooey Butter Cookies the night before, and she baked them off. Then she made some pico de gallo, sliced the tomatoes, pickles, and onions. I got busy getting the mushrooms, french fries, coleslaw, and hamburgers ready. Let’s just say these were manly burgers, and there wasn’t a bite left on anyone’s plate.
These are "get ready for a nap" burgers!
Ingredients
- 3 lbs ground chuck
- 1 lb ground elk meat
- 1 lb ground deer meat
- 1/3 cup sour cream
- 1 TBSP Worcestershire
- 1 TBSP Dijon
- 3-5 cloves garlic, pressed
- Salt and pepper
- 3 TBSP extra virgin olive oil
- 1 lb mushrooms, sauteed in butter
- Swiss cheese
- Cooked bacon strips
Instructions
- Mix first 8 ingredients together.
- Form about 3/4 lb patties, with a slight indention in the center. Before you cook the burgers, let them come to room temperature (no more than 2 hours)
- Heat oil in a large skillet. Cook burgers. Before the second side is completely done, add cheese and a few mushrooms, then a little more cheese, and bacon. Cover pan and let cheese melt.
- Serve burgers with lettuce, tomato, onion, and pickle spears.
Now I’m starving, Lanie!!! These look and sound wonderful! Where did you get the wheat buns that are in the picture? I haven’t found any that look that good. It was great to see y’all over the holidays. Hope the rest of your week is great. 🙂
Christy Fairey
Christy, I’m pretty sure those are Orowheat. They were the best I could find, in our area. I bought them at HEB Wooded Acres, but I’ll bet any of the large HEB stores will have them. They’re soft, delicious, and have a “not scary” ingredient list. I griddled them with butter on the cut sides, because what’s the point of cutting corners on this burger!