|Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon for a Red Carpet Party #SundaySupper|
Before I start, I have a little housekeeping matter to discuss. This past Thursday, my facebook world went through, ahem...let's call it an adjustment. For whatever reason, the website seized my personal profile as Foodie Stuntman and forced me to convert it to a facebook page, so everyone on my friends list are now 'Likes' to Foodie Stuntman, the page. As soon as I can replicate the content that was in the old personal profile, I plan on deleting the page and I won't be updating it any further. In addition, I've opened a new facebook personal profile under DB Stuntman and I ask you send me a friend request there, if you wish and haven't done so already. My Crazy Foodie Stunts facebook page, twitter, pinterest and G+ are unaffected.
Moving onto the dish: I remember watching America's Best Cook on Food Network last spring where one of the challenges was to prepare a burger. It occurred to me that I hadn't addressed the concept here so I prepared one this past August but it had influences and flavors from other cuisines and I wanted to address the dish from a classic American standpoint. The opportunity arose with this week's #SundaySupper theme of Red Carpet Party hosted by Katie of Ruffles and Truffles.
You might be asking yourself right now, How does a burger relate to the Oscars? so let me make the connection. The only nominee in this year's Best Picture category that I've seen is American Sniper. In it, Bradley Cooper plays the title role of Chris Kyle who was born and raised in Texas. I then started to think of food The Lone Star State does well and thought of steakhouses, so I started looking at steakhouse menus, where burgers are common as a happy hour item or appetizer.
So let's discuss this classic American staple. For me, the toppings are secondary to the burger patty. I used bleu cheese, mushrooms, onions and bacon in this instance, but if you want to replicate this dish, feel free to adjust them to your tastes. My father taught me to use 80/20 ground beef because anything leaner will result in a dry burger because there is little fat to render during the process of cooking it, which makes the burger juicy. I further fortify my burger with freshly shredded parmesan cheese, which is my secret ingredient. In addition, parmesan is naturally salty so it also seasons the patty.
Demonstrate my burger recipe and to compare it with others.
This dish is a Crazy Foodie Stunts original
1 1/2-pound 80/20 ground beef
1/3-1/2 cup fresh parmesan cheese, shredded
1 tablespoon minced garlic
Freshly ground black pepper
4 ounces (i.e. slices) bacon, cut into batons
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large onion, cut in half, root to stem and then sliced crosswise, thin
1 8-ounced package, pre-sliced cremini or baby bella mushrooms
2 ounces crumbled bleu cheese
1. Prepare the burger patties: In a large mixing bowl, combine the ground beef, parmesan cheese and garlic, then season the mixture with salt and pepper. Form the mixture into patties slightly wider than the slider buns, about 1 dozen.
2. Prepare the toppings: Place the batons in a dry sauté pan over medium heat and cook until crisp and the fat has rendered, approximately 5 minutes. Remove the bacon to a paper towel-lined plate and drain the bacon fat from the pan then replace it with the olive oil and butter. Once the butter has melted, add the onions and mushrooms and cook until the onions have browned and the mushrooms have reduced, approximately 20 to 25 minutes. Season with salt and pepper to taste, then remove to a bowl and set aside to keep warm.
3. Prepare the burgers: Heat a grill pan over medium heat. Sear the patties until cooked through to desired doneness, approximately 3 minutes per side for medium rare. To plate, place a burger patty on a slider bun and top with onions, mushrooms, bacon and bleu cheese. Serve immediately.
From the standpoint of the dish itself, Mrs. Stuntman asked if there were any leftover sliders to take for a brown bag lunch the next day after polishing off a couple of them for dinner. Whether or not the challenge was successful is still undetermined because I would need to put my burger patties up against any other home cook's patties. Recipe contest anyone? Let me know if you're up for it.
Meanwhile, I invite you to enjoy the red carpet in addition to the awards show and encourage you to do so with one or more of these other foods featured this week:
Nominees for Best Supporting Appetizers:
- Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon by Crazy Foodie Stunts
- Black and White Olive Cheese Puffs by Peaceful Cooking
- Cheddar Olives by Jane's Adventures in Dinner
- Chicken Boursin by Recipes Food and Cooking
- Citrus Avocado Shrimp Cocktail by Seduction in the Kitchen
- French Onion Sliders by Momma's Meals
- Herbed Butter and Cheese Popcorn by Kudos Kitchen by Renee
- Italian Guacamole with Pesto by Food Done Light
- Lobster Bruschetta by The Texan New Yorker
- Melon and Prosciutto Skewers by That Skinny Chick Can Bake
- Mini Cheese Balls by Rants From My Crazy Kitchen
- Moroccan Beef Kefta Briouat by Manu's Menu
- Mushroom Pate by Lifestyle Food Artistry
- Oysters Rockfeller by Noshing With The Nolands
- Pea Pesto Crostini by Ruffles & Truffes
- Prosciutto Wrapped Shrimp by Casa de Crews
- Raspberry Brie Bites by Love and Confections
- Roasted Red Pepper Pinwheels by A Day in the Life on the Farm
- Smoked Trout Stuffed Baby New Potatoes by Food Lust People Love
- Spinach Bites by Shockingly Delicious
- Sweet Chili Chicken Skewers by Nosh My Way
- Broccoli Calzones by eating in instead
- Bow Ties and Tails Galore by Cindy's Recipes and Writings
- Chicken Oscar by Palatable Pastime
- Indulgent Lobster-Champagne Risotto by The Weekend Gourmet
- Oscar Worthy Cantonese Lobster with Coconut-Ginger Rice by Confessions of a Culinary Diva
- Apple Ginger Martini by Hezzi-D's Books and Cooks
- Blood Orange Rosemary Spritzer by The Girl In The Little Red Kitchen
- Cherry Almond Sparklers by Magnolia Days
- Iced Espresso Martini by Cosmopolitan Cornbread
- Mixed Berry Martini by The Messy Baker
- Oscartini by Family Foodie
- Red Carpet Sparkler by Rhubarb and Honey
- Thank You Peary Much by Sew You Think You Can Cook
- 7-Layer Bark by Take A Bite Out of Boca
- Caramel-Almond Latte Ricotta Cookies by What Smells So Good?
- Champagne Truffles by Brunch with Joy
- Chocolate Covered Cherries by Peanut Butter and Peppers
- Decadent Flourless Brownies by Recipe for Perfection
- Edible Oscars Envelopes by Sunday Supper Movement
- Gluten-Free Chocolate Chip Cookie Crumble Peanut Butter Mousse Parfait Cups by Wallflour Girl
- Imitation Game Guinness Brownies by NinjaBaker.com
- Mini Strawberry Galette by Basic N Delicious
- Mini Strawberry & Chocolate Cheesecakes by Happy Baking Days
- No-Bake Nutella Cheesecake Shooters by Cupcakes & Kale Chips
- Popcorn Puppy Chow by Pies and Plots
- Sweet and Salty Popcorn Ball Bites by The Life and Loves of Grumpy's Honeybunch
- Tuxedo Cake by The Redhead Baker
- DIY Glitter Vases by Sunday Supper Movement
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.