Two Faced Chef

On our first calm night of living together, Rico and I decided to throw together some burgers on the new fangled, in-home grill my parents gave us.  Since we are much fancier than the straight cheeseburger type, we decided we had to do some type of gourmet hamburger.  The result of my man’s bovine genius?  Shallot and Baby Portobello Mushroom Burgers, which I’ve aptly named Living in Sin Burgers .

Mmmm.  Raw Meat.  Ground beef with shallots is like winning the lottery on Christmas, while meeting Hannah Montana.

Ingredients:

• 1 lb ground beef  (We used 90/10.)
• Half shallot, chopped/minced
• 1/4 cup chopped baby portobello mushrooms
• 2 tablespoon Port
• 2 teaspoons Worcestershire sauce
• 4 English muffins

Combine all ingredients in a bowl and mix.  Rico used a spoon, but I personally suggest getting in there with your hands to really mix it well (wash them first, please).  Form into 4 burgers.  Place on grill surface, whether grill pan, double sided grill (basically a fancy George Foreman like we have), or a real grill and cook for 4 minutes on each side.  If you have a fancy grill like us, cooking time is 4 minutes all together, because it cooks both sides at once.  Start toasting English muffins once you flip the burgers, plate and serve!

The burgers end up around 350 cal each, including the English muffin bun.  I personally eat mine bunless, so I can have two burgers.  We all know that I prefer my meat sans fluff–see cupcake recipe.

I forgot to take a picture of the completed burgers, so here is my apology.  My appearance as the “Tap Dancing Zebra” in my high school’s rendition of “Children of Eden.”  Remember that awkward stage?  This didn’t help.