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.

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.