For the Monday night meal at the Roediger House, I adapted my basic burgers-on-the-grill recipe with a different mix of seasonings and also sautéed mushrooms in butter and Madeira...and then I put it all together as classic mushroom and Swiss burgers, and they were majorly awesome.
Based on "Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53.
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