The final day of July was once more a bit of a scorcher, with high humidity, and yet I still put in quite a few hours on a challenging yard clean-up project...that looked barely started even after I'd sunk hours into it. Drained of energy and pushing too late into the afternoon, I defaulted to a quick but still marvelous supper selection: mushroom and Swiss burgers. Ah, once you've sautéed those mushrooms, first in butter, then in red wine, and then with some full-flavored beef stock...lordy, they are a treasure all on their own. But the burgers grilled up mighty fine as well, and the Swiss cheese melted just so, and then some Duke's mayo just like they do it in those chain restaurants: well, the three of us seemed pretty happy with that messy meal once we'd sat down to it.
Adapted from "Grilled Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53. After Pillsbury was purchased in 2001 by General Mills, home of Betty Crocker (founded in 1921, mind you!), it basically ceased to exist as a company and lives on just as a brand. I guess that's why a Pillsbury cookbook recipe from 2003 is now only found on the Betty Crocker website.
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