We just recently spent some time in the States and tried to get our fill of all the yummy “tastes of home”. One of the things we learned is that every state, it seems, has their own version of a signature burger.
We sampled a few from Wisconsin to California to New Mexico and it got me to thinking about how fun it might be to take some of the tastes of the burgers across the States and tweak them here and there to come up with my own gourmet burgers.
Mike is only too willing a test candidate.
Experiment number one is a combination of a Philly Cheesesteak and a California Avocado Burger. It was pretty delicious and a definite repeater in our home.
I give you the “Caliphilly Cheeseburger”.
Hope you enjoy it; we sure did.
- 2 Tbsp. Worcestershire Sauce
- 4 tsp. Dijon Mustard
- 1 Can (2.8 oz.) French-Fried Onions
- 1 lb. Ground Beef
- 4 oz. Cream Cheese, softened
- Whole button mushrooms... sliced
- 1TBS. unsalted butter
- 1 tsp. Dried Parsley Flakes (optional)
- Kaiser Rolls or Hamburger Buns
- Mayo, lettuce, tomatoes, sliced avocado
- Combine 1 Tbsp. of Worcestershire sauce, 3 tsp. of mustard, and half of the onions, in a large bowl. Mix in the ground beef, and mold into patties (about 4 depending upon how big you make the patties).
- Grill, covered, over medium heat, for 6 to 9 minutes on each side or you can pan fry them to desired doneness (don't turn too often... about 4 minutes on each side should give you a medium burger).
- Cook mushrooms while burgers are cooking. In a small skillet, over medium heat, melt butter and add sliced mushrooms, cook until done.
- Mix the remaining Worcestershire sauce, cream cheese, the remaining mustard, and the parsley. Spread over the cooked burgers. Top with sauteed mushrooms, swiss cheese slices, sliced avocado and (if desired) top with the remaining onions.
- Serve with mayo, lettuce and tomatoes on hamburger buns if desired.
By: The Kitchen Door