Bitchin' Burgers

Yes, I said 'bitchin'. I'm trying to bring it back.

Anyhoo, I'm lagging on posting the Thanksgiving photo/rundown, so thought I'd throw you a baby post on burgers...

I made this, and it was heaven------->

Burgers are so subjective. You can add things like eggs and bread crumbs, which just make it sort of meatloaf-y (and icky, in my opinion). You can add things like Worcestershire sauce and seasonings, to pump it up a little, or you can go old school and add Liption Onion Soup Mix. However you do it, I'm not going to sway you in one direction or another. Burgers are like art; you like what you like.

HOWEVER...

Your garnish can make all the difference. Want to serve a pedestrian, ketchup and mustard topped lump of meat? Whatevs. Suffer the absence of taste and extravagance in silence. Do it my way and go gourmet.

The Sauce:

5 garlic cloves, crushed and microwaved for 30 seconds
1/3 cup chopped cilantro (some people hate cilantro, so use a strong herb)
1/3 cup light mayo
1/3 cup light plain yogurt
1/3 cup light sour cream
Salt and Freshly Ground Pepper to taste
A little Crushed Red Pepper to taste
2 Tablespoons Lemon Juice

Spoon some on the burger. On top of that, throw:

Sauteed Mushrooms:

2 Tablespoons Butter
8 Large Criminis (No White Buttons! Gross! 70's! Might as well put kidney beans and Thousand Island Dressing on your burger!)
1 teaspoon Kosher Salt
Freshly Ground Pepper to taste
1/4 cup Red Wine
1/4 cup Green Onions

Sautee the first four ingredients slowly. When you salt mushrooms, it makes them give up their liquid and make their own sauce. Very cool. When they're the way you like them, turn up the heat. When you hear the crackling of buttered things over high flame, add the wine. It will deglaze the pan, make the onions less greasy, and add flavor. Stir constantly for a minute or two. Turn the heat off and add the chopped green onions.

Enjoy! Thank me later!