A Doozie of a Floozie Burger

The Commercial Appeal - - Mlife -

cup sweet onions (Vi­dalia onion is best) cup chopped dill pickle to 1cup may­on­naise Source: ge­niuskitchen.com 2 pounds ground beef 2 tea­spoons Ca­jun sea­son­ing 1 tea­spoon pep­per 8 slices toma­toes But­ter for mush­rooms 8 slices cheese of your choice 8 fried eggs (one for each burger) 4 ham­burger buns (these are top­less burg­ers) by mix­ing your sweet onion, dill pickle, may­on­naise and finely chopped let­tuce and set aside.

2 cups finely chopped let­tuce Make your slaw

Mix to­gether your ground beef, Ca­jun sea­son­ing and pep­per, form­ing into 8 burg­ers. Fry your burg­ers un­til they are no longer pink in­side. While burg­ers are cook­ing, saute your mush­rooms in but­ter un­til soft. As burg­ers and mush­rooms are done, keep warm then fry eggs to your pref­er­ence, runny or hard. To as­sem­ble: Place burger on a bun, top with a slice of tomato. Add mush­rooms and cheese, then eggs and slaw. If you want a top bun, add it, but re­mem­ber, this is a Floozie burger--top­less is pre­ferred.

8 ounces sliced mush­rooms

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