Our Holly Avenue collective gathered once more last Monday night, and after a lovely sunny February day, I felt like grilling. The go-to in such a case is juicy burgers, with their extra spices and bolstering ingredients, and all the better to go with the last of the homemade burger buns from the previous evening. I made Madeira mushrooms in the skillet and they were ready to go atop the cheesy burgers on grilled buttered bun halves, and there were some out-of-date barbecue chips for thems what could stand 'em. Messy and squishy but worth every last tit and bother, a mushroom and Swiss burger is pretty much always gonna be a winner with me.
Adapted from "Grilled Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003 [Updated Online 03 February 2011], p. 52-53.
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