Month: May 2020

Megan’s Cheeseburgers

I love cheeseburgers. Cheeseburgers were one of the first things I ever cooked. I like mixing the meat, picking the flavors, and the wonderful smell as the burgers cook. I started making normal cheeseburgers, but over time I started experimenting with topping. I found topping a burger with speedied mushrooms and caramelized onions to be one of my favorites. I also liked covering them with Cooper sharp cheese and covering them to fully melt the cheese before plating. After a while, I began placing the toppings under the cheese and that is my preferred method today.

  1. Place a pound of ground beef into a medium sized bowl. Add 2 tbsp A1, and about 2 tsp worcestershire sauce. Mix together with your hands. Divide into 3-5 pieces.
  2. Begin heating a small frying pan over medium low heat. Add 1 can of strained mushroom stems and pieces. Add 4 Tbsp Italian dressing or speedie sauce.
  3. Heat another large frying pan on a second burner over medium heat.
  4. Each piece, roll into a ball. Press these balls between the palm of your hand. Make them thinner in the center, and wider than you want them. They with get thicker in the center and shrink on the edges as they cook. Place each patty onto the large heated frying pan.
  5. Cook on the first side until it is browned about 3/4 up the side of the burger. Flip your burgers and cook just as long on the second side. Top flipped burgers with a dollop of A1. Once you only have about 5 minutes of cooking, top your burger with mushrooms, then top with cheese.
  6. Let burgers rest for 5 minutes before placing on buns to eat.
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Hamburger Buns

Bread is becoming one of my specialties! These burger bun came out crisp outside and light and fluffy inside. This bread was very easy to make, and made so many of these beautiful buns. I decided to divide my dough into 8 rolls, these ended up about 4 inched in diameter, and about 2 1/5 to 4 inched tall. If you wanted you could probably add some decorative cuts in the top, or you could brush with egg wash and sprinkle with poppy seeds or sesame seeds. Perfect for a hot or cold sandwich, or just butter and have as a side with your pasta!

  1. In a bowl, mix together 4 cups flour, 1 Tbsp sugar, 2 tsp active dried yeast, a pinch of salt, 1/2 cup warm milk, 1/2 cup warm water, and 1 egg. Beat until it comes together. Add in 2 tbsp oil and mix. Add up to an additional 1/4 of water if needed. Knead until dough is soft, elastic, and smooth.
  2. Lightly oil a bowl. Form the dough into a ball, and coat with oil. Place in oiled bowl and let rise till doubled, about 1 hour.
  3. Punch down dough. Turn out onto a clean work surface (flour the surface if your dough it too tacky). Divide your dough into 8-10 pieces. Form into a ball and hide all seams.
  4. Grease a large baking sheet. Space out dough on sheet and let rise till doubled about 45 minutes. Towards the end, preheat oven to 350 F.
  5. Bake for 25-30 minutes or until golden. Let cool for 15-30 minutes before eating.
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Homemade Mini Bagels

This may seem like a lot of steps, but it’s worth it for these beautiful bagels. The light and fluffy interior and the chewy exterior makes these bagels a classic bagel. I made mini bagels by making 12 with this dough, to make full sized bagels, divide the dough into 9 or 10 pieces instead. I used a spatula to flip the in the boiling water and that’s why they are somewhat misshapen. I would recommend using a knife or chop sticks to reduce damage. Finally, these bagels are rather crisp outside, so take your time cutting them!

  1. In a bowl, combine 1 Tbsp Sugar, 1 1/2 tsp yeast, and 1 1/4 water. Wait for your yeast to bloom.
  2. Once bloomed and foamy on top, add 2 cups of flour and a pinch of salt. Mix the dough and slowly add an additional 1 1/2 – 2 cups flour until it becomes stiff. You will have to knead it once it becomes too tough to stir.
  3. Form into a ball, coat a bowl with non-stick spray, turn the dough in the bowl. cover and let rise till doubled, about 1 hour.
  4. Once risen, punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Roll the dough out into a log, and divide in half. Out of each half, cut 6 pieces, giving a total of 12 balls of dough. Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
  5. Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
  6. Once broiled, turn your oven to 350 F. Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet. Then, bake your bagels for 40-50 minutes until golden brown exterior.
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Hotdog Fried Rice

Fired rice can be made with almost any ingredient. I like to have at least 1 protein and 1 veggie along with the rice and eggs. I like to use leftovers in this dish. I used new hotdogs, but the potatoes are my salt potatoes I made days ago, and the peas were leftover too from another meal. This was a huge meal and makes 5-6 servings. Add salt to taste.

  1. In a medium sauce pan, make 4 cups of rice.
  2. Thaw half a package of hotdogs, 5 dogs. Slice your hotdogs into 1/2 inch pieces.
  3. Heat a wok over medium heat. Add 1/4 cup oil and heat till shimmering. Add the hotdogs and cook till both sides are fried. Add any other ingredients that need cooking time (potatoes, fresh carrots, diced onion, anything that can handle stirring).
  4. Cook until additives are hot. Add 4 cups rice, and 2 Tbsp worcestershire sauce, stir and heat.
  5. Once rice is hot, add any of your softer veggies, and add 2 eggs in a well in the center. Heat until eggs are fully cooked, about 1-2 minutes. Serve.
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Mashed Potato Fried Cakes

If you have leftover mashed potatoes, this is a fun use. These fried cakes are delicious and a fun side for breakfast, lunch, or dinner. Salt your cakes as needed, and enjoy the creamy center with a crispy and fried exterior.

  1. Heat a large skillet over medium high heat. Add 3 Tbsp oil and heat till hot.
  2. In the pan create 2-4 mashed potato mounds the size of your spatula. You will need to cook for 4-5 minutes to create the crust and to flip it in one piece. You can tell you are getting close when the bottom edge is golden and crackley.
  3. Flip you cakes, reshape and press down on your cakes to desired thickness. Cook for another 4-5 minutes. Remove from heat, plate and serve.
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